1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

Macaroni.

251.

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

Ground; macerate for 24 hours with 3 gallons of al cohol, 95 per cent, and 3% gallons of water. Distil from off the water 3 gallons of flavored spirit, and add 24 lbs. of sugar,dissolved in 3% gallons of water. Filter. 252. Marasquin de Goings. 48 quinces grated. I ounce of peach kernels broken. Macerate for 24 hours in 3% gallons of alcohol, 95 per cent, and 3% gallons of water. Distil over 3 gallons n of flavored alcohol, and add 7 gallons of the whitest j)lain syrup. 253. Marasquin de Praises. TO lbs. of strawberries made to a pulp; macerate for 24 hours with 3% gallons of alcohol, 95 per cent, and 2V2 gallons of water. Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. 254. Marasquin de Framboises. 10 lbs. of raspberries made to a pulp; macerate for 24 hours with 3!/^ gallons of alcohol, 95 per cent, and 3I/2 gallons of water. Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. 255. Marasquin de Groseilles. 10 lbs. of red currants made to a pulp; macerate for 24 hours with 3^^ gallons of alcohol, 95 per cent, and