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

168 eeoepes foe ten gaixons each. cent., and 5 gallons of water (see No. 5); distil from off the water 4 gallons of flavored spirit; add a syi'up made of 48 lbs. of sugar boiled for 3 hours with 3 gaUons ot water; fill up as it evaporates; sldm, mis, filter warm. (See No. 7.)

235. Hiiile de Hhum.

ounces of maidenhair. 23. do. Ceylon cinnamon.

Ground and cut; add to the follmving syrup trhen nearly done: take 48 lbs. of sugar, boil it for 3 horns with 3 gallons of rvator, filling up as it evaporates (see No. 7); skim,press,and filter; then add 4 gallons of good Jamaica rum. 236. Huile de The. (OUofToa.) 48 lbs. of sugar to be boiled for 3 hours with 3 gallons of water; fill up as it evaporates (see No- Vi ^ ounces ofimperial tea; strain, press; add 4 gallons of alco hol, 95 per cent.; filter warm. 237. Huile de Vanille, (VanmaOii.) 2 drachms of yanUla, cut and rubbed, with l sugar; add 13 drops of oil of roses; drssolve ^ of alcohol,05 per cent.; then add a syrup made of48lbs.of sugar boiledL3 hours iu 3 gallons of water,filhng up as it evaporates(see No.1); skim,mix, and filter warm.

238. Huile de Venus. (OU ofTenua.)

5 ounces of carrot flowers. , 5 do. green anise-seed.