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

KECIPE8 FOR TKN GALLOKS EACH.

166

95 per cent., and 5 gallons of water (see No. 5) ; from off the water 4 gallons of flavored spirit ; add a syrup made of 48 lbs. of susjar boiled for 3 hours with 3 o'allons of water, filling up as it evaporates ; skim, mix, filter warm. (See No. 7.) distil

228. Huile de Kirschwasser.

(Oil of Kirschwasser.)

4 gallons of Kirschwasser ; 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.)

229. Huile de Menthe.

(Oil of Mint.)

^ an ounce of oil of peppermint dissolved 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 ; skim, mix, filter warm. (See No. 7.)

230. Huile de Musca.de.

(Oil of Mace.)

|- an ounce of oil of mace dissolved in 4 gallons ot 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 ; skim, mix, filter warm. (See No. 7.)

231. Huile de Myrrhe.

(OUofMyrrh.)

2 ounces of myrrh. 4 do.

cinnamon.

Ground

; macerate for 10 days with 4 gallons of alcohol,

95 per cent, (see No. 5) ; then add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons strain, press ;