1862 Bar Tender's Guide price $1.50 by Jerry Thomas

HTJILE DE BEEGAMOT.

163

48 lbs. of sugar boiled for 3 hours witb 3 gallons of water, filling up as it evaporates; skim, mix,filter wbilo warm. Color green. (See itfo. 90.) 216. Huile d'Ananas. (Pineapple oo.) 4 lbs. of pineapples, grated; macerate tbera with 4 gal lons of alcohol, 95 per cent., for one week (see Ko. 5). Strain, press and filter; add a syi'up made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water,filling up as it evaporates; skim, mis, filter if necessary. (See No. T.)

217. Huile d'Angelique. (OQ of Angelica.)

12 ounces of angelica-root. 2 do. Ceylon cinnamon.

Ground; macerate for 10 days in 4gallons ofalcohol,95 per cent., and 5 gallons of water (see No.5). Distilfrom ofi'the water 4 gallons of flavored sinrit; miy it with 48 lbs.of sugar boiled for 3 hours with 3 gallons of water,fill- ing up as it evaporates; skim, mix and filter warm. (See No. 7.)

218. Huile d'Anis. (Oil of Anise-seed.^

3 drachms of oil ofanise-seed. J. ounce of tincture of vanilla.

Dissolve in 4 gallons of alcohol, 95 per cent.; add a syrup madeof48 lbs. ofsugar boiledfor 3 hours with 3 gal- sIons of water, filling up as it evaporates; skim, mix,filter "■- wann if necessary. (See No. 7.) 219. Huile de Bergamot. (OUofBergamot.)

4 ounce of oil of bersamot. 1 drachm of oil of orange.

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