1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

140

195. Huile de Cannelle. V2 ounce of oil of cinnamon, dissolved 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. 196, Huile de Celery. ^ lb. of celery seed, ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent, and 5 gallons of water. Distil from off the water 4 gallons of flavored spirit; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evap orates; skim, mix, filter warm if necessary. 197. Huile des Chasseurs. 20 drops of oil of mace. 12 do. oil of spearmint. 8 do. oil of neroly. 120 do. / oil of peppermint. 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, fdter warm. Color green. 198. Huile de Citron. 1/2 ounce of oil of lemon, dissolved 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; ^kim, mix. fdter waim. Color yellow. 199. Huile de Fleurs d'Orange. 50 drops of oil of neroly dissolved in 4 gallons of al cohol, 95 per cent; add a syrup made of 48 lbs. of.