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140
SEE PAGES I to 6.
195. Huile de Cannelle.
V2 ounce of oil of cinnamon, dissolved in 4 gallons of
alcohol, 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 if necessary.
196, Huile de Celery.
^ lb. of celery seed, 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; add a syrup made of 48 lbs. of sugar boiled for
3 hours with 3 gallons of water, filling up as it evap
orates; skim, mix, filter warm if necessary.
197. Huile des Chasseurs.
20 drops of oil of mace.
12 do. oil of spearmint.
8 do. oil of neroly.
120 do. / oil of peppermint.
Dissolve in 4 gallons of alcohol, 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,
fdter warm. Color green.
198. Huile de Citron.
1/2 ounce of oil of lemon, dissolved in 4 gallons of
alcohol, 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; ^kim, mix. fdter waim. Color
yellow.
199. Huile de Fleurs d'Orange.
50 drops of oil of neroly dissolved in 4 gallons of al
cohol, 95 per cent; add a syrup made of 48 lbs. of.