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SEE PAGES I to 6.
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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
rum.
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.