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

EECIPKS FOR TEX GALLONS EACH.

ceut., and 5 gallons of water (see Xo. 5) ; the water 4 gallons of flavored spirit ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water ; fiJl up as it evaporates ; skim, mix, filter warm. (See No. 7.) distil from oft

235. Hnile de Rhum.

2| ounces of maidenhair. 2f do.

Ceylon cmnamon.

add to the following syrup when

Ground and cut ;

nearly done : take 48 lbs. of sugar, boil it for 3 hours with 3 gallons of water, filling up as it evaporates (see Ko. V) ; skim, press, and filter ; ^heu add 4 gallons of good Jamaica rum.

236. Huile de The.

(Oil of Tea.)

48 lbs. of sugar to be boiled for 3 hours with 3 gallons of water; fill up as it evaporates (see Xo. V); add 8 ounces of imperial tea ; strain, press ; add 4 gallons of alco- hol, 95 per cent. ; filter warm.

237. Hnile de Yanille.

(VaniUa Oil)

2 drachms of vanilla, cut and rubbed, with 1 ounce of sugar; add 13 drops of oil of roses; dissolve in 4 gallons of alcohol, 95 per cent. ; then add a syi'up made of 48 lbs. of KUgar boiled for 3 hom-s in 3 gallons of water, filling up it evaporates (see Xo. V) ; skim, mix, and filter warm.

238. Huile de Venus.

(On of Tenua.)

5 ounces of carrot flowers. 6 do. green anise-seed.