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

EECIPES FOK TEN GALLONS EACH.

180

gallous of water (see No. 5).

Distil from off the water 3

alcohol, and add

of flavored

gallons

7 gallons of the

(See No. 1.)

whitest plain syrup.

279, Marasquin de Framboises.

10 lbs. of raspberries made to a pulp ; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.)

Marasq.Tiin de Groseilles. ,

280.

10 lbs. of red currants made to a pulp; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent, and 3^ gallons of water (see No. 5) ; distil from off the water 8 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.)

281. MarasqLiin de Peches.

12 lbs. of peaches made to a pulp ;

only a few stones

broken ; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.)

282. Marasquino di Zara.

9 lbs. of raspberries. G lbs. of sour red cherries. 3 lbs. of orange flowers.

.Made to a pulp with stones; macerate for 24 hours witd 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water