1895 American Bar-Tender by R. C. Miller

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3V2 gallons of water; distil from off the water 3 gallons ■of flavored alcohol, and add 7 gallons of the whitest plain syrup. 256. Marasquin de Peches. 12 lbs. of peaches made to a pulp; only a few stones broken; macerate for 24 hours with 3% gallons of alco hol, 95 per cent, and 3% gallons of water. Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. 257. Marasquino di Zara. 9 lbs. of raspberries. 6 lbs. of sour red cherries. 3 lbs. of orange flowers. Made to a pulp with stones; macerate for 24 hours with 3)4 gallons of alcohol, 95 per cent, and 31^ gallons of water. Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. 258. Mirabolanti, Italian. 1 lb. of ground mirabolanti. >/2 do. cardamom. Macerate for 24 hours with 3 gallons of alcohol, 9^ per cent, and 3 gallons of water; distil from off tht Avater 3 gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 51^ gallons of water; filter. 259. 'Nectar des Dleux. 2 lbs. of honey. 1 do. coriander seed, do. fresh lemon peel. 2 ounces of cloves. 4 do. styrax calamita. ij 4 do. benzoin.