1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

HUILE DE BEKGAMOT.

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48 lbs. ofsugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix,filter while warm. Color green. (See No. 90.) 216 Huile d'Ananas. (Pineapple OIL) 4 lbs. of pineapples, grated; macerate them with 4 gal lons of alcohol, 95 per cent., for one week (see No. 5). Strain, press and filter; add a syrup made of 48 lbs. of sugar boiled for 3 bours with 3 gallons of water,filling up as it evaporates; skim, mix, filter if necessary. (See No. v.) 217. Hnile d'AngeUqne. (Oil of Angelica.) 12 ounces of angelica root. 2 do. Ceylon cinnamon. Ground; macerate for 10 days in 4gallons of alcohol,95 per cent., and 5 gallons of water (see No.5). DistUfrom off the water 4 gallons of flavored spirit; mix it with 48 lbs.ofsugar boiled for 3 hours with 3 gallons of water,fill ing up as it evaporates; skim, mix and filter warm. (See' Nm 7.) 218. Huile d'AniS. (Oil of Anise-seed.1 Dissolve in 4 gallons of alcohol, 95 per cent.; add a syi-up made of48 lbs. ofsugar boiled for 3 hours with 3 gal lons of water, filling up as it evaporates; skim, mix, filter warm if necessary. (See No. 7.) 219. Huile de Bergamot. (Oil of Bergamot.) 3 drachms of oil ofanise-seed. J ounce of tincture of vanilla.

ounce of oil of bergamot. i drachm of oil of orange.