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

HUILE KOVALE.

107

of water, filling up as it evaporates ;

skim, mix, filter,

(See No. 7.)

warm.

232. Huile de Sept Grains.

(OU of Seven Seeds

6 ounces of green anise-seed; 3 do. dill-seed. 3 do. coriander-seed. 3 do. fennel-seed. 3 do, star anise-seed. 3 do. caraway-seed. 1^ do. celery-seed. Ground ;

macerate for 10 days with 4 gallons of alcohol,

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 sugar boiled for 3 hours in 3 gallons ol water, filling up as it evaporates ; skim, mix, filter warm. (See No. 7.) distil

233. Huile de Rose.

(OU of Roses.)

50 drops of oil of roses dissolved in 4 gallons of alcohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 3 hours in 3 gallons of water ; fill up as it i^^vaporates ekim, mix, filter warm ; color rose. (See Nos V and 93.)

234. Huile Royale.

(Rojal Oil)

4 ounces of ground cloves. 4 do. cinnamon. 4 do. myrrh. 8 do. carrot-seed. 10 oranges, the yellow rinds only. Macerate for 10 days witli 4 gallons of alcohol, 0& per