1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6. _

•204. Huile de Menthe. %'an ounce of oil of peppermint dissolved in 4 gal lons of alcohol, 95 percent; add a syrup made of 48 I ua u lbs. of sugar boiled for 3 hours ^vith 3 gallons of water, filling it up as it evaporates; skim, mix, filter warm. 205 Huil© d© IVIusca.d©. an ounce of oil of mace dissolved in 4 gallons of akohol, 95 per cent; add a syrup made of 48 lbs. of sugar boiled for 3 hours in 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. 206. Huile de Myrrh. 3 ounces of myrrh. 4 do. cinnamon. Ground; macerate for 10 days with 4 gallons of alco hol, 95 per cent; strain, press; then 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. 207. Huile de Sept Grains. 6 ounces of green anise s^ed. dill seed, coriander seed, fennel seed, do. celery seed. Ground; macerate for 10 days with 4 gallons of alco- ..ol, 95 per cent, and 5 gallons of water; distil from off the water 4 gallons of flavored spirit; add a syrup made of 48lbs. of sugar boiled for 3 hours with 3 gallons of 3 3 3 3 3 do. do. do. do. do. hoi star anise seed, caraway seed,