1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AXD BARKEEPER'S MANUAL.

57

225— MAKACHETO.

Black cherries, two pounds ;

raspberries, three pounds

orange flowers, one pound ; pillaire, three-quarter gallon. the hand in a little of the spirits ; and beat them up in a mortar ; together and macerate for a month.

proof spirit, two gallons ;

ca-

Break the fruit down with remove the cherry stones, then mix all the ingredients

Decant the clear

; press out that which remains in the fruit, and hav-

liquor

ing added both together, filter.

226— MABACHIXO.

raspberries, two

three pounds;

Finest

prunes,

dried

powdered orris root,

pounds

) cherry leaves, eight ounces ;

; essence of almonds, one drachm ;

proof spirits, two

one ounce

and a half gallons ;

capillaire, half gallon. Proceed as above.

227— MOXPOX.

Essence of peppermint, cloves, aniseed, cinnamon, and vanilla, of each, thirty drops ; rose, elder flower and dis- tilled water, of each, two. pints; capillaire, three-quarter gallon ; rectified spirit (60 0. P.), one and three-quarter gallons. Mix all the essences together, and add them to the spirits. Mix the waters together and add them to the capillaire ; gradually add the latter mixtures to the former, shaking up well during the operation. If in a week or two it should not be bright enough for use, filter it through a paper filter containing three ounces or so of carbonate of magnesia. — Peach, apricot, and plum kernels, of each, two brown sugar, two pounds ; spirit (16 U. P.), one gallon. Beat the kernels into a smooth paste, adding a little highly rectified spirits during the process ; mix all together, and shake up every morning for a month, then filter. orange flower and a half ounces ; water, half a pint ; 228— XOYEAU. No. 1.