1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

166

eecipes foe ten gallons each.

96 per cent., and 5 gallons of -water (see ISTo. 5); distil from off the -water 4 gallons offlavored spirit; add a syrup made of48 lbs. ofsugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skhn, mix, filter warm. (See No. Y.) 228. Huile de Kirsch-wasser. (OU of Kirschwasser.) 4 gallons of Kirschwasser; 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.) 229. Huile de Menthe. (ou of Mint.) L 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 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. (See No. Y.) 230. Huile de Muscade. (Oil of Mace.) k 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. Y.)

281. Huile de Myrrhe. (Oil of Myrrh.)

2 ounces ofmyrrh. 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