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

166 becipes foe ten gallons eaou. 95 per cent., and 5 gallons of water (see No.5); distil from offthe water4 gallons offlavored spirit; add a syrup made of48 lbs. ofsugar boiled for 3 hours ■with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. (See No. 7.) 228. Huile de Kirschwasser. (OUofKirscliwasser.) 4 gallons of Kirschwasser; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. 1[See No. 7.) 229. Huile de Menthe. (Oil of Mint.) i an.ounce of oil of peppermint dissolved in 4 gallons of alcohol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates ; skim, mix, filtdi* wai*m. (See No. 7.) 230. Huile de Muscade. (Oil of Mace.) ^ an ounce of oil of mace dissolved in 4 gallons ot alcohol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. (See No. 7.)

231. - Hmle de Myrrhe. (oa of Myrrh.)

2 ounces of myrrh. 4 do.

cinnamon. Ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent, (see No. 5); strain, press; then add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons