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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.