1895 American Bar-Tender by R. C. Miller

■Iff' •

- -irrr:

SEE PAGES 1 to 6.

sugar boiled for 3 hours with 3 gallons of wa'ter, filling up as it evaporates; skim, mix, filter warm. 200. Huile de Gerofle. 3 drachms of oil of cloves dissolved in 4 gallons of al cohol, 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; color dark yel low. 201. Huile de Jasmin. 4 lbs. of jasmin flowers. Macerate them for 2 weeks with 4 gallons of alcohol, 95 per cent; strain and press; 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. 202. Huile de Jupiter. 8 ounces of Italian fennel seed. 8 do. cinnamon. 8 do. roasted cacao. 4 do. orris-root. ' Ground; macerate for 10'days with 4 gallons of alco hol, 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 evaporates; skim, mix, filter warm. 203. Huile de Kirschwasser. 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.

• ''iJ

,

is