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

166

EECIPE8 FOE TEN GALLONS EAOU.

95 per cent., and 5 gallons of water (see Ko. 5); distil from off the water4 gallons offlavored spirit; add a syrup made of48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. (See No. 7.)

228. Huil© d© Kirscliwasser. (OiiofKirschwasser.)

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. (Sec No.7.)

229. Hull© de Menthe. (Oil of Mint.) an ounce of oil of peppermint dissolved in 4 gallons of alcohol, 95 per cent.; add a syrup made of48 lbs. ofsugar boiled for 3 hoiu's with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. (See No. 7.)

230. -Huil© d© Muscade. (OQofMaco.)

1- an ounce of oil of mace dissolved in 4 gallons ol alcohol,95 per cent.; add a syrup made of48 lbs. ofsugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix,filter warm. (See No. 7.)

231. Huile d© Myrrhe. (OU of Myrrh.)

2 ounces of myrrh. 4 do. cinnamon.

Ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent,(see No.5); strain, press; then add a syrup made of48 lbs. of sugar boiled for 3 hours with 3 gallons