1895 American Bar-Tender by R. C. Miller

SEE PACES I to 6.

139

191- Huile d'Ananas. 4 lbs. of pineapples, grated; macerate them with 4 gallons of alcohol, 95 per cent, for one week. Strain, press and filter; 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 if necessary.

192, Huile d'Angelique.

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. Distil from off the water 4 gallons of flavored spirit; mix it with 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix and filter warm.

193. Huile d'Anis.

3 drachms of oil of anise-seed. V2 ounce of tincture of vanilla.

Dissolve in 4 gallons of alcohol, 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 if necessary.

194. Huile de Bergamot.

% ounce of oil of bergamot. I drachm of oil of orange.

Dissolve in 4 gallons of alcohol, 93 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, mi.x, filter warm if necessary.

n -'f