180 / 256
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180
KECIPES FOE TEN GALLONS EACH.
gallons of water (see Ho.5), Distil from off the water 3
gallons of flavored alcohol, and add ^ gallons of the
whitest plain syrup. (See Ho.1.)
279, Marasqiiin de Frambolses.
10 lbs. of rasi^berries made to a pulp; macerate for 24
hours with 84 gallons of alcohol,95 per cent.,and 3^ gallons
of water (see Ho.5). Distil from off the water 3 gallons
offlavored alcohol, and add 7 gallons of the whitest plain
syi'up. (See Ho. 7.)
280. Marasquin de GroseiUes.
10 lbs. of red currants made to a pulp; macerate for
24 hours with 3l gallons of alcohol, 95 per cent, and 3^
t.tgallons of water (see Ho.5); distil from off the water 3
gallons of flavored alcohol, and add 7 gallons of the
whitest plain syrup. (See Ho. 7.)
281. Marasqain de Deches.
12 lbs. of peaches made to a pulp ; only a few stones
broken; macerate for 24 hours with 3i gallons of alcohol,
95 per cent., and 3l gallons of water (see Ho. 5). Distil
from offthe water 3 gallons of flavored alcohol, and add 7
gallons ofthe whitest plain syrup. (See Ho. 7.)
282. Marasquino di Zara.
9 lbs. ofraspberries.
. *
6 lbs. ofsour red cherries.
3 lbs. oforange flowers.
Made to a pulp with stones; macerate for 24 hours with
34 gallons of alcohol, 95 per cent., and 3L gallons of water
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