193 / 256
SIIEKBET,
MAKASQUINO.
uAd
3
J
gallons
of
water,
J-
of
a
gallon
of
white
plain
syrup
(see
No.
7);
color
dark
yellow
with
oak
bark.
326.
Rum,
St.
Croix.
(Santa
Cruz
Rum.)
62
lbs.
of
brown
sugar
dissolved
in
40
gallons
of
boiling
water;
cool
it
down
to
80°
(degrees);
add
1
gallon
of
brewers'
yeast.
When
fermentation
is
over
distil.
327.
Sherbet,
Currant.
gallons
of
currant
juice.
2
do.
fresh
calves'-feet
jelly.
2
do.
currant
wine.
2
do.
currant
ratafia.
24
lbs.
of
sugar
dissolved
in
the
juice.
Filter
warm.
(See
No.
3.)
328.
Sherbet,
Lemon.
21
gallons
of
lemon
juice.
2
do.
.
fresh
calves'-feet
jelly.
2
do.
Madeira
wine.
2
do.
French
brandy.
24
lbs.
of
sugar
rubbed
with
the
rinds
of
the
lemons.
Filter
warm.
(See
No.
3.)
329.
Sherbet,
Marasquino.
2^
gallons
of
orange
juice.
2
do.
fresh
calves'-feet
jelly.
51
do.
Marasquino
di
Zara.
Filter
warm.
(See
No.
3.)
9