1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

144

212. Huile de Vanille. 2 drachms of vanilla, cut and rubbed, with i ounce of sugar; add 13 drops of oil of roses; dissolve in 4 gal lons of alcohol, 95 per cent; then 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, and filter warm.

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213. Huile de Venus.

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5 ounces of carrot flowers. 5 do. green anise seed. 5 ounces of caraway-seed. 15 oranges, only the yellow rind.

Cut and 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; 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, and filter warm. 214. Huile de Violettes. 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, take from the fire, and add 8 ounces of violet flowers; let it nearly cool, and then add 4 gallons of alcohol, 95 per cent; strain and filter; color violet with tincture of indigo and cochineal. 215. Hydromel Vineux (Metheglin.) 16 lbs of honey, dissolved in 9 gallons of water, heated to 84 degrees of Fahrenheit; add pint of good brewers' yeast, mix this well and put it in a clean 10- gallonkeg,fill it to the bung and put it in a warm place; during fermentation keep the keg full with the balance

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