179 / 256
MARASQUIN
DE
FRAIf^KS.
179
95
per
cent.
Filter.
(One
ounce
of
tincture
of
Spanish
saf-
fron
may
do
well.)
275.
Lovage.
8
gallons
of
Holland
gin
are
mixed
with
one
gallon
of
syrup,
a
tincture
made
of
4
lbs.
of
finely
cut
celery
roots
;
macerate
for
24
hours
with
one
gallon
of
alcohol,
95
per
cent,
(see
No.
5)
;
strain,
and
press
the
alcohol
very
weW
out,
and
dissolve
6
drachms
of
oil
of
cinnamon
and
2
drachms
of
oil
of
caraway-seed
;
filter.
(See
No.
3.)
276.
Macaroni.
4
lbs.
of
bitter
almonds.
8
ounces
of
cinnamon.
8
do.
nutmegs.
Ground
;
macerate
for
24
hours
with
3
gallons
of
alcn
hoi,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3
gallons
of
flavored
spirit,
and
add
24
lbs.
of
sugar,
dissolved
in
3^
gallons
of
water.
Filter.
(See
No.
3.)
277.
Marasquin
de
Goings.
48
quinces
grated.
1
ounce
of
peach
kernels
broken.
Macerate
for
24
hours
in
gallons
of
alcohol,
95
per
cent.,
and
3|
gallons
of
water.
Distil
over
3
gallons
of
flavored
alcohol,
and
add
7
gallons
of
the
whitest
plain
syrup.
(See
No.
7.)
278.
Marasquin
de
Fraises,
10
lbs.
of strawberries
made
to
a
pulp
;
macerate
for
24
hours
with
3^
gallons
of
alcohol,
95
per
cent.,
and
3