1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

143

water;' filling up as it evaporates; skim, mix, filter

warm.

208. Huile de Rose. 50 drops of oil of roses dissolved in 4 gallons of alco hol, 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; color rose. 209, Huile Royaie. 4 ounces of ground cloves. 4 do. cinnamon. 4 do. myrrh. 8 do. carrot seed. 10 oranges, the yellow rinds only. 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, fill up as it evaporates; skim, mix, filter warm. 210. Huile de Rhum. 2^ ounces of maidenhair. 2^ do. Ceylon cinnamon. Ground and cut; add to the following syrup when nearly done: take 48 lbs. of sugar, boil it for 3 hours with 3 gallons of water, filling up as it evaporates; skim, press and filter; then add 4 gallons of good Jamaica 211. Huile de The. 48 lbs. of sugar to be boiled for 3 hours with 3 gal Ions of water; fill up as it evaporates; add 8 ounces of n imperial tea; strain, press; add 4 gallons of alcohol, 95 j;er cent; filter warm. rum.