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

KECIPES FOK TEN GALLONS EACH.

164:

Dissolve 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 (See No. 7) skim, mix, filter warm if necessary.

220. Huile de Cannelle.

(Cinnamon on.)

^ ounce of oil of cinnamon, dissolved in 4 gallons of alco- hol, 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 if necessary. (See No. 7.)

221. Hnile de Celery.

(Celery Oii.)

f lb. of celery seed, ground ; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water. (See No. 5.) Distil from oflT the water 4 gallons of flavored spirit ; add a syrup made of 48 lbs. of sugar boiled for three hours with 3 gallons of water, filling up as it evaporates skim, mix, filter warm if necessary. (See No. 7.)

Hnile des Chasseurs.

222.

(Hunter's Oil.)

20 drops of oil of mace. 12 do.

oil of spearmint.

oil of neroly.

8

do.

120 oil of peppermint. 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- Ions of water, filling up as it evaporates ; skim, mix, filter warm. Color gre^n. (See Nos. 7 and 90.) do.

223. Hmle de Citron. (Lemon Oil.)

i ounce of oil of lemon, dissolved in 4 gallons of alcohol,