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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. <Oil of Myrrh.)
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