1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

163 " KECIPE8 FOE TEN GALLONS EACH. '

95 per cent., and 5 gallons of -water (see No.5); dislil from off the -water 4 gallonsofflavored spirit; add a syrup made of48 lbs. ofsugar boiled for 3 hours with 3 gallons of -water, filling up as it evaporates; skim, mix, filter -warm. (See No. 7.)

228. Htiile de Kirsch-wasser. (Oil of Kirsobwasser.)

4 gallons of Kirsobwasser; add a syrup made of48 lbs. of sugar boiled for 3 hours -with 3 gallons of water, filling up as it evaporates; skim^ mix,filter warm. (See No. 7.)

229. Huile de Mentlae. (OU of,Mint.) L an ounce of oil of peppermint dissolved in 4 gallons of alcohol, 95 per cent.; add a syrup made of48 lbs.ofsugar boiled for 3 hours with 3 gallons of water,filling up as it evaporates; skim, mix,filter warm. (See No. 7.)

230. Huile de Muscade. (Oil of Mace.)

A an ounce of oil of mace dissolved in 4 gallons ot alcohol,95 per cent.; add a syrup made of48 lbs. ofsugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix,filter warm. (See No. 7.)

281. Huile de Myrrhe.

2 ounces ofmyrrh. 4 do. cinnamon.

Ground; macerate for 10 days with 4 g.allons of alcohol, 95 per cent,(see No.5); strain, press; then add a syrup made of48 lbs. of sugar boiled for 3 hours with 3 gallons