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SEE PAGES I to 6.
251.
Macaroni.
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