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

IIUILE DE JUPITEK.

165

; add a syrup made of 48 lbs. of sugar boiled for

\j5 per crnt,

3 hours with 3 gallons of water, filling up as it evaporates fikira, mix, filter warm. Color yellow. (See Nos. 7 and 01.)

224. Huile de Fleurs d' Orange.

(Oil of Orange Flowers.

50 drops of oil of neroly 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. (See No. 7.)

225. Huile de Gerofle,

(Oil of Cloves.)

3 drachms of oil of cloves dissolved in 4 gallons of alco- hol^ 95 per cent. ; add a syrup made of 48 lbs. of sugar boiied for 3 hours with 3 gallons of water, filling up as it evaporates ; skim, mix, filter warm ; color dark yellow (See ISTos. 7 and 91.)

226. Huile de Jasmin.

(On of Jasmin.)

4 lbs. of jasmin flowers. Macerate them for 2 weeks with 4 gallons of alcohol, 95 per cent, (see No. 5); strain and press; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons Oa water, filling up as it evaporates, skim, mix, filter V \rm. (See No. V.)

227. Huile de Jupiter.

(On of Jove.)

8 ounces of Italian fennel-seed. 8 do. cinnamon. 8 do. roasted cacao. 4 do. orris-root. Ground ;

macerate for 10 days with 4 gallons of alcohol