1862 The Bartender's Guide price $2,50 by Jerry Thomas

HUILE DE BEIiGAMOT.

1G3

48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates ; skim, mix, filter while warm. Color green. (See No. 90.)

Huile d' Ananas.

216.

(Pineapple Oil.)

4 lbs. of pineapples, grated ; macerate them with 4 gal- lons of alcohol, 95 per cent., for one week (see Ko. 5). Strain, press and filter ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaj^orates; skim, mix, filter if necessary. (See No. 7.)

Huile d'Angelique.

217.

(Oil of Angelica.)

12 ounces of angelica root. 2 do.

Ceylon cinnamon.

Ground

; macerate for 10 days in 4 gallons of alcohol, 95

per cent., and 5 gallons of water (see No. 5). Distil from ofi'the w^ater 4 gallons of flavored spirit; mix 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. V.)

218. Huile d'Anis.

(OU of Anise-seed i

3 drachms of oil of anise-seed. L ounce of tincture of vanilla. Dissolve in 4 gallons of alcohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gal- lons of w\ater, filling up as it evaporates ; skim, mix, filter warm if necessary. (See No. V.)

219. Huile de Bergamot.

(Oil of Bergamot.)

^ ounce of oil of bergamot. A drachm of oil of orange.