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

ISO

EECIPJSS FOR TEN GALLONS EACH.

gallons of water(see iTo. 5). Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No.7.) 279, Marasquin de Framboises. 10 lbs. of raspberries made to a pulp j macerate for 24 hours with 3^ gallons of alcohol,95 per cent., and3^ gallons of water(see No.5). Distil from off the water 3 gallons offlavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 10 lbs. of red currants made to a pulp; macerate for 24 hom*s with 3^ gallons of alcohol, 95 per cent, and 3a 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.) 281. Marasquin d© Pecbes. 12 lbs. of peaches made to a pulp; only a few stones broken; macerate for 24 hours with 34 gallons of alcohol, 95 per cent.,and 3^ gallons of water (see No.5). Distil from offthe water 3 gallons offlavored alcohol, and add 7 gallons ofthe whitest plain syrup. (See No. 7.) 280. 'Marasquin de Groseilles.

282. Marasquino di Zara.

9lbs. ofraspberries. 6 lbs. ofsour red cherries. 3 lbs. oforange flowers.

Made to a pulp with stones; macerate for 24 hours with 8^ gallons ofalcohol, 95 per cent., and 34 gallons of water