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To Make Noyeau Equal to Martinique

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

March, 1861

Blanch and slice very thin three ounces of suet, and the same of bitter almonds, put them into two quarts of whiskey.  In four days after, dissolve forty ounces of lump sugar  in one quart of water, add that and the thin cut rind of one lemon to the whiskey and almonds. Shake it every day for three weeks, then strain it through muslin, and filter it through whited-brown paper. Of course, the longer it keeps, the stronger and better it becomes.

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