1864 Bar Tender's Guide price $2 00 by Jerry Thomas

MAEASQDIN DE FKAlisES. 1T9 95 per cent. Filter. (Oneounce oftincture of Spanisti saf fron may do well.) 276. Lovage. 8 gallons of Holland gin are mixed with one gallon of syrup,a tincture made of4 lbs. offinely cut celery roots; macerate for 24 hours with one gallon of alcohol, 95 per cent,(sec No. 5); strain,and press the alcohol very well 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. ofbitter almonds. 8 ounces ofcinnamon. 8 do. nutmegs.

Ground; macerate for 24 hours with 3 gallons of alco hol,95 per cent,and 3i gallons of water(see No.5). Distil from off the water 3 gallons of flavored spirit, and add 24 lbs. ofsugar, dissolved in 3i gallons of water. Filter. (See No. 3.)

277. Marasqnin de Goings.

48 quinces grated. 1 ounce of peach kernels broken.

Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent,and 3i 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^.