1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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HUILE DE BEEGAMOT.

48 lbs. ofsugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter while warm. Color green. (See Ifo. 90.) 216. Huile d'Ananas. (Pmc-ippie on.) 4 lbs. of pineapples, grated; macerate them with 4 gal lons of alcohol, 95 per cent.,for one week (see !N"o. 5). Strain, press and filter; add a sju-up made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter if necessary. (See No. 1.)

217. Huile d'AngeLiq.ue. (on of Angelica.)

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

Ground;macerate for 10 days in 4gallons of alcohol,95 per cent., and 5 g.allons of water (see I^o. 5). Distilfrom off the water 4 gallons of flavored spirit; mix it with 48 lbs.ofsugar boiled for 3 hours with 3 gallons of water, fill ing up as it evaporates; skim, mix aud filter warm. (See No. 1.)

218. Huile d'Anis. (on of Anise-seed.)

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

Dissolve in 4 gallons of alcohol, 95 per cent.; add a syrup made of48 lbs. ofsugar boiledfor 3 hours with 3 gal lons of water, filling up as it evaporates; skim, mix,filter warm if necessary. (See No. 7.) 219. Huile de Bergamot." (On of Bergamot.) A ounce of oil of bergamot. 1 drachm of oil of orange.

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