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

HUILE DE JUPITER.

165

95 per cent.; add asjrnp made of48lbs.ofsugar boiled for 3 houi's with 3 gallons of water,filling up as it evaporates; skim, mix,filter warm. Color yellow. (See Nos.7 and 91.)

224. Hnile de Fleurs d'Orange. (Oa of OrangeFlowers.) 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 G-erofle, (oa of Cloves.).

3 drachms of oil ofcloves 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 ui> as it evaporates; skim, mix, filter warm; color dark yellow. (See Nos. 7 and 91.)

226. Huile de Jasmin. (Oa of Jasmin.)

4 lbs. ofjasmin flowers. Macerate them for 2" weeks with 4 gallons of alcohol, 95 per cent,(sec No.5); strain and press; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons o'i water, filling up as it evaporates, skim, mix, filter V wm. (See No. 7.)

227. Huile de Jupiter. (Oil ofJove.)

8 ounces ofItalian fennel-seed. 8 do. cinnamon. 8 do. roasted cacao. 4 do. orris-root. Ground; macerate for 10days with 4 gallons of alcohol,