180 / 256
180
EECIPES
FOK
TEN
GALLONS
EACH.
gallous
of
water
(see
No.
5).
Distil
from
off
the
water
3
gallons
of
flavored
alcohol,
and
add
7
gallons
of
the
whitest
plain
syrup.
(See
No.
1.)
279,
Marasquin
de
Framboises.
10
lbs.
of
raspberries
made
to
a
pulp
;
macerate
for
24
hours with
3^
gallons
of
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3
gallons
of
flavored
alcohol,
and
add
7
gallons
of
the
whitest
plain
syrup.
(See
No.
7.)
280.
Marasq.Tiin
de
Groseilles.
,
10
lbs.
of
red
currants
made
to
a
pulp;
macerate
for
24
hours
with
3^
gallons
of
alcohol,
95
per
cent,
and
3^
gallons
of
water
(see
No.
5)
;
distil
from
off
the
water
8
gallons
of
flavored
alcohol,
and add
7
gallons
of
the
whitest
plain
syrup.
(See
No.
7.)
281.
MarasqLiin
de
Peches.
12
lbs.
of
peaches
made
to
a
pulp
;
only
a
few
stones
broken
;
macerate
for
24
hours
with
3^
gallons
of
alcohol,
95 per
cent.,
and
3^
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3
gallons
of
flavored
alcohol,
and
add
7
gallons
of
the
whitest
plain
syrup.
(See
No.
7.)
282.
Marasquino
di
Zara.
9
lbs.
of
raspberries.
G
lbs.
of
sour
red
cherries.
3
lbs.
of
orange
flowers.
.Made
to
a
pulp
with
stones;
macerate
for
24
hours
witd
3^
gallons
of
alcohol,
95
per
cent.,
and
3^
gallons
of
water