1864 Bar Tender's Guide price $2 00 by Jerry Thomas

EUILE BE BEEGAilOT

48 lbs. ofsugar boiled for 3 hours ^Yitll 3 gallons of water, filling up as it evaporates; sldm, mis,filter while warm. Color green. (See No. 90.) 216. Huile d'Ananas. (Pineapple OiL) 4 lbs. of pineapples, grated; macerate them with 4 gal lons of alcoJiol, 95 per cent., for one week (see No. 5). Strain, press and filter; add a syrup made of 48 lbs. of sugar boiled for 8 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter if necessary. (See No. 7.) 217. Huile d'Angelique. (Oil of Angelica.) 12 ounces of angelica root. 2 do. Ceylon cinnamon. Ground; macerate for 10 days in 4 gallons of alcohol,95 per cent., and 5 gallons of water (see No.5). Distilfrom off the water 4 gallons of flavored spirit; mix it with 48 lbs.of sugar boiled for 3 hours with 3 gallons of water,fill- ino- up as it evaporates; skim, mix and filter warm. (See No. 7.) 218. Huile d'AniS. (OQ of Anise-seed.l Dissolve in 4 gallons of alcohol, 95 per cent.; add a syrup made of48 lbs. ofsugar boiled for 3 hours with 3 gal lons of water, filling up as it evaporates; skim, mix,filter warm if necessary. (See No. 7.) ^ 219. Huile de Bergamot. (OUofBorgaraot.) i ounce of oil of berffaraot. 1 drachm of oil of orange. 3 drachms of oil of anise-seed, ounce of tincture of vanilla.