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

167

hthle royale.

of water, filling up as it evaporates; skim, mix, filter, warm. (See ITo. 7.)

232. Hull© de Sept G-rains. (Oil ofSeven Seeds.)

6 oimces ofgreen anise-seed. do. do, do. do. do. do. dill-s'eed. coriander-seed, fennel-seed, star anise-seed, caraway-seed, celery-seed.

Ground; macerate for 10 days with 4 gallons ofalcohol, 95 per cent., and 5. gallons of water (see No. 5); distil from offthe water 4 gallons offlavored spirit; add a syi-up made of48 lbs. of sugar boiled for 3 hours in 3 gallons of Avater, filling up as it evaporates; skim, mix, filter warm. (See No. 7.)

233. Huile de Rose, (Oil of Roses.)

60 drops of oil ofroses 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 evaporates; skim, mix,filter warm; color rose. (See Nos.7 and 93.)

234. Huile Royale. (Royal OiL)

4 ounces ofground cloves. 4 do. cinnamon. 4 do. myrrh. 8 do. carrot-seed. 10 oranges,the yellow rinds only. Macerate for 10 days with 4 gallons of alcohol, 95 per