MASTICHE 211 



Distill as before, the second portion, (350 Cc.)> con- 

 stituting Raki. The process may be thus continued 

 indefinitely, the second fraction of distillate being 

 reserved for use. 



The inferior grades of mastic are utilized in making 

 this drink, of which 300,000 litres are estimated as the 

 yearly output. 



Raki, or "mastic," is a colorless, transparent liquid, 

 of a pleasant, aromatic, anise-mastic flavor. The 

 drinker does not take it clear, but adds to it about one- 

 third its bulk of water, which by precipitation of the 

 volatile oils, turns the mixture milky. This drink is 

 used in moderation, owing to its strong alcoholic com- 

 position, but to Americans it does not appeal, reminding 

 one rather of paregoric, than of a grateful cordial. This 

 drink is probably of great antiquity, and known to the 

 -Greeks and Romans. 



CONFECTION OF MASTIC. A much prized confec- 

 tion of mastic is prepared by making a syrup of sugar, 

 and when reduced by boiling to a very thick consist- 

 ence, stirring into it a sufficient amount of powdered 

 mastic to flavor it. This produces a stiff confection of a 

 pearly white color that I was informed is especially a 

 favorite with the Greeks. It is served as a course by 

 itself, with a cool drink, or as a separate course of sweet 

 after a meal. The following formula was given me by 

 Mr. Lymberis, of Smyrna: 



Confection of Mastic 



Sugar 3 Ibs. 



Water 2 pts. 



Citric acid 1 dram. 



White of one egg 



Mastic, powdered 1 ^ oz. 



1 Mastic, like camphor, (to which a few drops of alcohol needs be added), can not be 

 powdered alone. The powdering is accomplished by mixing with the hard, small tear mastic, 

 enough sugar to prevent its agglutination when rubbed in a mortar. 



