Macerate five ounces of fine orris root in a quart of rectified spirits, for some days, and filter.
Take half pint alcohol and one ounce of alkanet; macerate ten days and pour off the liquid, which should be bottled.
Macerate the drugs with alcohol and water, and after a few days transfer to percolator.
Macerate the quince seeds in the rose water 24 hours, strain, and add the glycerin and benzoin.
Macerate in a sea-bath for twenty-four hours, in fifteen pints of best brandy, with as much distilled vinegar.
Reduce these drugs to a coarse powder, macerate for a few hours in wine, and boil slightly.
At the museum of Natural History of Paris, they very rarely make use of this composition; they are satisfied to macerate the skins in spirits of wine, which they keep in hogsheads for that purpose.
Reduce to a coarse powder, and macerate in forty pints of rose-vinegar; then strain for use.
In penetrating the skin which is left to macerate a longer or shorter time, the preservative molecules with which it is saturated enters all its pores, and preserves it for ever from the attacks of insects.
Macerate the residue for 12 hours with distilled water, 2 pints, decant, and repeat the process with the same quantity of water, subjecting the insoluble residue to strong pressure.
Macerate in a close vessel for a fortnight, then filter and bottle for sale.
Macerate the materials for a day in the spirit; then add the acid, and digest for a week longer, at a temperature of about 14° C.
Macerate these together for a few hours, then add-- Brown vinegar, 2 pints.
In a few hours it will yield and collapse, and then it must be put into the bath, or the water will soon macerate it, and cause the hair to slip off.
Soak them in fresh water for a short time to macerate the soft matter, then wash it out in salt water, and keep this up until the sponge is at last clean.
An excellent plan is to place the shell for a few days in fresh water and macerate the animal sufficiently that it may be drawn out.
If you can find them on the beach ready cleaned and dried for you, so much the better; but if you get them alive, the soft animal matter must be macerated and washed away, just as you would macerate the flesh from a large skeleton.
Adversity then is not so heavily to be taken, and we ought not in such cases so much to macerate ourselves: there is no such odds in poverty and riches.
For what greater folly can there be, or [1846] madness, than to macerate himself when he need not?
Grind the drugs, macerate in the Alcohol and Wine for one week, percolate and add enough syrup and water to make one gallon.
Macerate for 24 hours, boil until reduced by half, filter and evaporate the filtrate to a syrupy consistency.
Macerate 10 or 12 days, filter and express, then filter again and evaporate to the consistency of an extract.
Macerate for twelve hours, filter the liquid and express the macerated drug which is then macerated a second time in 2 1/2 liters of water.
Other estates prefer to re-macerate the crepe while still fairly warm and soft.
With ordinary machines and the usual process of working, it would seem impossible to wash and macerate some of the scrap rubbers sufficiently to free them entirely from bark.
Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino.
Mix in a bowl one pint of preserved fruit; or fresh fruit that has been cooked in syrup; cut in small dices, add a pony of kirsch and one of maraschino, and allow to macerate for one hour.
Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwasser or maraschino, and allow to macerate for about an hour.
Pour the water over the ingredients, then cover and macerate until cool, after which strain, add the 8 ounces of sugar and dissolve by agitation; add enough oil of wintergreen for suitable flavoring.
Let it stand in an earthen jar to macerate for fourteen days; stir occasionally, then strain and filter through filtering paper.
To soften by steeping in a liquid, with or without heat; to wear away or separate the parts of by steeping; as, to macerate animal or vegetable fiber.
Allow the whole to macerate in the spirit during 24 hours, then distil off 40 gallons by the heat of a water bath.
They are infused in the steeping vat with six times their bulk of water, and allowed to macerate for two hours with continual stirring till all the floating leaves sink.
Macerate these substances during eight days, then distil by a gentle fire; draw off two gallons of spirits, and add to it 2 drachms of essential oil of anise-seed.
This is plunged into the indigo previously diffused through a considerable body of water, brought to a boiling heat in a copper kettle, and then allowed to macerate as it cools for 24 hours.
Thinly peal the lemons, and place the rind in a bowl with the sugar; macerate them well for a minute or two, in order to extract the flavour from the lemon.
To the residue of the mezereon add the remainder of the spirit, and again macerate for 3 days, with constant agitation, strain, and press.
Macerate for 7 days in a closed vessel, with occasional agitation; strain, press, filter, and add sufficient proof spirit to make 1 pint.
Reduce the residue of the opium to a uniform pulp, macerate again in 2 pints of the water for 24 hours, and express.
Macerate in a closed percolator for 4 days, and then let the percolation commence, and finish it by adding more menstruum until 24 oz.
Macerate the drugs in spirit for 24 hours, and dissolve the salts in the water.
Macerate the liquorice with two pints of water for twelve hours, strain, and press; again macerate the pressed marc with the remainder of the water for six hours, strain, and press.
A better plan is to macerate it in the tincture for a few days, previously to adding the latter to the decoction of the other ingredients.
Macerate the opium in 2 pints of the water for 24 hours, and express the liquor.
Macerate in a closed percolator for 4 days, and then let the percolation commence, and finish it by adding diluted alcohol (equal volumes of alcohol at .
After this, the water is drawn off into a second vat in which are placed more beets, and allowed to macerate again for an hour.
The operation consists in slicing up the beets in a specially constructed slicing machine, into slices of regular thickness, and then allowing the slices to macerate in a series of vats at stated temperatures.
Or persons with good teeth may eat the grapes, including the skins and stones, if they thoroughly macerate the latter.
I can only suggest that they macerate their nuts in a nut butter machine.
I may add that the nuts will not macerate properly unless they are crisp, and to this end they must be put in a warm oven for a short time, just before grinding.
Macerate thoroughly, and add one drachm of essence of musk.
