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166
KECIPE8
FOR TKN
GALLOKS
EACH.
95
per
cent.,
and
5
gallons
of
water
(see
No.
5)
;
distil
from
off
the
water
4
gallons
of
flavored
spirit
;
add
a
syrup
made
of
48
lbs.
of
susjar
boiled
for
3
hours
with
3
o'allons
of
water,
filling
up
as
it
evaporates
;
skim,
mix,
filter
warm.
(See
No.
7.)
228.
Huile de
Kirschwasser.
(Oil
of
Kirschwasser.)
4
gallons
of
Kirschwasser
;
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.
(See
No.
7.)
229.
Huile
de
Menthe.
(Oil
of
Mint.)
^
an
ounce
of
oil
of
peppermint
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.
(See
No.
7.)
230.
Huile
de
Musca.de.
(Oil
of
Mace.)
|-
an
ounce
of
oil
of
mace
dissolved
in
4
gallons
ot
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.
(See
No.
7.)
231.
Huile
de
Myrrhe.
(OUofMyrrh.)
2
ounces
of
myrrh.
4
do.
cinnamon.
Ground
;
macerate
for
10
days
with
4
gallons
of
alcohol,
95
per
cent,
(see
No.
5)
;
strain,
press
;
then
add
a
syrup
made
of
48
lbs.
of
sugar
boiled
for
3
hours
with
3
gallons