1862 The Bartender's Guide price $2,50 by Jerry Thomas

MARASQUIN DE FRAIf^KS.

179

(One ounce of tincture of Spanish saf-

95 per cent. Filter. fron may do well.)

275. Lovage.

8 gallons of Holland gin are mixed with one gallon of syrup, a tincture made of 4 lbs. of finely cut celery roots ; macerate for 24 hours with one gallon of alcohol, 95 per cent, (see No. 5) ; strain, and press the alcohol very weW out, and dissolve 6 drachms of oil of cinnamon and 2 drachms of oil of caraway-seed ; filter. (See No. 3.)

276. Macaroni.

4 lbs. of bitter almonds. 8 ounces of cinnamon. 8 do. nutmegs. Ground ;

macerate for 24 hours with 3 gallons of alcn hoi, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add 24 lbs. of sugar, dissolved in 3^ gallons of water. Filter. (See No. 3.)

277. Marasquin de Goings.

48 quinces grated. 1 ounce of peach kernels broken. Macerate for 24 hours in

gallons of alcohol, 95 per

cent., and 3| gallons of water. Distil over 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.)

278. Marasquin de Fraises,

10 lbs. of strawberries made to a pulp ; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3