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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.
213. Huile de Venus.
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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