u^ LIBRARY UNIVERSITY OF CALIFORNIA. , ^earned ....IUL....10 . 1895 . I$9 ^Accessions No. wQ\TtQ . Class No. MONOGRAPH ON Flavoring Extracts WITH Essences, Syrups, AND Colorings. ALSO FORMULAS FOR THEIR PREPARATION. WITH APPENDIX. Intended for the Use of Druggists. BY JOSEPH HARROP, PH. G. For some years engaged in their exclusive manufacture. COLUMBUS, O.: HARROP & Co., PUBLISHERS. London, C. E., Snowhill Buildings. 1691. ^>> OTTHH 'UBIVBRSIT Entered according to Act of Congress, in the year 1890, by JOSEPH HARROP, In the Office of the Librarian of Congress, at Washington. All rights reserved. PRESS OF NITSCHKE BROS., COLUMBUS. O. IJEDICATED to the intelligent Drug- ^- / ^ x > ^ . gists of America, in whose intel- ligence we firmly believe, trusting that in the near future this term will prove synonymous with every member of the profession. PREFACE. QNE NEED not expect that in the perusal of this book he will find formulas for all the fine flavors of the Orient, how best to mix the paste of almonds with sugar, or how orange blossoms are to be beaten with honey, nor how to place the sprig of mint to best flavor the cup of greenest tea, nor yet the proper mode of applying the water of roses to the already finely flavored tobacco of the East which the opulent Moor does most delight in. It lays claim only to Caucasian civilization. In presenting this monograph, we hope to supply a legitimate want; namely, to furnish the druggists of America with a concentrated collection of facts on the composition and manufacture of Flavoring Extracts and Es- sences. While not claiming this work to be of a scientific character, we would presume to a correct statement of facts; our formulas being put in such terms that there will be no doubt MONOGKAPH ON as to the exact meaning intended to be con- veyed, and their intelligent comprehension made easy. Its intent is to give the progressive drug- gist a proper and complete knowledge of the art of making Flavoring Extracts and Es- sences with their natural attendants, Syrups and Colorings according to advanced methods, and fully up to the best practice of the art of the present day. Many of the formulas and facts herein given are the result of years of experience and labor, as well as, in part, a compilation derived from recent and reliable sources. We have used in its preparation the labors of such authors as are worthy of the highest confi- dence, and employed great care and diligence in the arrangement and selection of the mate- rials gathered. We would especially give credit to two names that will ever stand high in Amecican Pharmacy Prof. Wm. Proctor, Jr., and Prof. Edward Parrish. To the latter we can refer with pride as having been our preceptor in Pharmacy. We are indebted also to Prof. P. FLAVORING EXTRACTS. W. Bedford for many valuable hints, and last, but not least, to Prof. H. M. Whelpley for kindly advice; also to the United States Phar- macopoeia and the Dispensatories, United States and National ; Parrish's Practical Phar- macy, also Remington's Practice of Pharmacy ; the Proceedings of the American Pharmaceu- tical Association, the National Formulary, the American Journal of Pharmacy, the Pharma- ceutical Record, the Druggists' Circular, and the various druggists' journals of the day. If our efforts shall not prove successful, it will be to us a source of regret; if the opposite shall be attained, we will be correspondingly happy. J. H. COLUMBUS, OHIO, January, 1891. CONTENTS. Introduction Weights and Measures .... 17 PART FIRST. Articles Used in the Manufacture of Flavor- ing Extracts. Alcohol 22 Water 24 Essential Oils 25 Vegetable Aromatics 27 PART SECOND. Flavoring Extracts. Manufacture of Flavoring Extracts 31 Quality of Flavoring Extracts Sold 32 Vanilla Beans 33 Quality of Vanilla Beans 34 Exhaustion of Vanilla Beans 36 To Make a Good Extract of Vanilla 38 Extract of Vanilla, , >, c, d, e, and /"...'. 39-42 10 MONOGRAPH ON Tonka Beans 43 Extract of Vanilla with Tonka 44 Extract of Vanilla, " Standard" 46 Extract of Vanilla without Vanilla 47 Oil of Lemon 49 Lemon Extracts 50 Spirit of Lemon, U. S 51 Tincture of Lemon, Br 51 Extract of Lemon, a and b 52, 53 Extract of Lemon, Improved 53 Extract of Lemon, "Standard" 54 Oil of Orange 55 Tincture of Sweet Orange Peel, U. S 56 Extract of Orange, a and I 57 Extract of Bitter Almond, #, , and c. . . . 58, 59 Extract of Rose, #, 5, and c 59, 60 Extract of Nectarine 61 Extract of Cinnamon, a and b 61, 62 Extract of Nutmegs and Mace, a and b . . . 62 Extract of Cloves, a and b 63 Extract of Allspice 63 Extract of Ginger 64 Extract of Black Pepper 64 Extract of Capsicum 64 Extract of Celery, a and b 65 FLAVORING EXTRACTS. Extract of Pot or Soup Herbs, a and b ... 65, 66 Extract of Thyme ...................... 66 Extract of Sweet Basel ................ 67 Extract of Sweet Marjoram .............. 67 Extract of Summer Savory .............. 67 Extract of Coriander .................... 67 Extract of Teaberry or Wintergreen ...... 68 Extract of Sarsaparilla, a and ~b ......... 68, 69 Extract of Chocolate . . .................. 69 Extract of Coffee ....................... 70 PART THIRD. Flavoring Essences. Flavoring Essences ..................... 73 Essence of Pineapple, a and b .......... 75, 76 Essence of Strawberry, #, b. and c ....... 76, 77 Essence of Raspberry, a and 1 ......... 78, 79 Essence of Melon ....................... 79 Essence of Gooseberry ................. 80 Essenge of Grape ............... ....... 80 Essence of Apple ....................... 81 Essence of Orange . . .................... 81 Essence of Lemon ...................... 82 Essence of Pear . 82 12 MONOGRAPH Essence of Black Cherry 82 Essence of Cherry 83 Essence of Plum 83 Essence of Apricot 84 Essence of Banana 84 Essence of Peach 84 Essence of Currant 85 Acid Solutions 86 PART FOURTH. Syrups. Syrup ! . . . . 89 Syrup, U. S 90 Syrup, thin 91 Syrup of Vanilla, a, &, and c 91, 92 Syrup of Lemon, U. S. 94 Syrup of Citric Acid, U. S 94 Syrup of Lemon, #, 5, 5 parts. Formic Ether 1 part. Butyric Ether . . 2 parts- Oil of Persicot 4 parts. Glycerin 8 parts. Alcohol (deodorized) 100 parts. Mix and proceed as directed under essence of pineapple. Color with compound tincture of cudbear. 84 MONOGRAPH ON Essence of Apricot. Chloroform 1 part. Formic Ether 10 parts. Valerianic Ether 5 parts. (Enanthylic Ether * 1 part. Amylic Alcohol 2 parts. Amyl-Butyric Ether 1 part. Tartaric Acid (saturated solution) . . 1 part. Glycerin 4 parts. Alcohol (deodorized) 100 parts. Mix and proceed as directed under essence of pineapple. Color with tincture of saffron. Essence of Banana. Butyric Ether 10 parts. Amyl- Acetic Ether 10 parts. Glycerin 5 parts. Alcohol (deodorized) 100 parts. Mix and proceed as directed under essence of pineapple. Color with tincture of turmeric* Essence of Peach. Aldehyd 2 parts. Acetic Ether 5 parts. Formic Ether 5 parts. Butyric Ether 5 parts. Valerianic Ether 5 parts. FLAVORING EXTRACTS. 85 Oil of Persicot 5 parts. Sebacic Acid (saturated solution) ... 1 part. Amyl Alcohol 2 parts. Glycerin 5 parts. Alcohol (deodorized) 100 parts. Mix and proceed as directed under essence of pineapple. Color with tincture of turmeric. Essence of Currant. Aldehyd * 1 part. Acetic Ether 5 parts. Benzoic Ether 1 part. (Enanthylic Ether 1 part. Tartaric Acid (saturated solution) ... 5 parts. Succinic Acid (saturated solution) . . 1 part. Benzoic Acid (saturated solution). . . 1 part. Alcohol (deodorized) 100 parts. Mix well and filter, if necessary. Color with tincture of cochineal. It will be observed that the relative strength, as given in the preceding formulas, varies considerably, and that the invariable " 100 parts of alcohol " appears to be more of a fixed form, written by a scientific hand, than the practical work of a careful manufacturer. It is apparent in these few remarks that license is given to figure for yourself, provided vou are able. MONOGRAPH ON ACID SOLUTIONS. The acids used in the above formulas are alcoholic solutions "saturated in the cold," which, by the way, is a comparative phrase; as cold as your store or shop would be liable to get, or at a temperature as low or lower than that to which your solution would be liable to be exposed; (the rule being;, substances are less soluble in cold than in warm liquids). These alcoholic solutions would be liable to crystallize out if this precaution was not taken. They are as follows : Alcoholic Solutions of Acids (Saturated in the Cold). TARTARIC ACID, OXALIC ACID, SUCCINIC ACID, SEBACIC ACID. BENZOIC ACID. Convenience only has caused this peculiar mode of preparing the above articles in solu- tion, for the foregoing formulas, in which they are used. PART FOURTH. Syrups. "The use of plain syrup for diluting the stronger flavors is a necessity, and may be met by either making it direct from granulated sugar or the purchase of rock candy syrup. The latter is fur- nished^ of an unexceptional quality and brightness and at a reasonable price, and labor is economized. 77 PROF. P. W. BEDFOKD. SIMPLE SYRUP. Syrup is a concentrated solution of sugar in water or aqueous liquids. The sugar to be used in making Syrup should be white, dry, hard, and in distinctly crystallized granules, permanent in the air. Syrup may be made by solution, with heat ; by agitation, without heat; or by percolation. We have several varieties of Syrup, among which is rock candy syrup. Now, while we do not doubt the existence, in commerce, of such a syrup, we do fully believe that not one gallon in a hundred, sold as such, ever was in the con- dition of rock candy. Of course, we except goods sold by manufacturers of rock candy, who have, as a by-product or as drippings which have assumed a semi-amorphous condi- tion, a genuine rock candy syrup.* * See page v., Pub's Dept. 90 MONOGRAPH ON Syrup made with " " sugar or a still poorer grade, by throwing into a large jar, with water, and stirring with a stick until dissolved, is not recommended for soda fountain or other use. We are assured, however, that such is the man- ner of manufacture as employed by some phar- macists. The addition of antiseptics for the purpose of preserving thin syrups is not desirable, and all impaired or sour syrups should be disposed of by way of the drain. Syrup U. S. (SIMPLE SYRUP) Sugar 80 ounces = 5 pounds. Water (distilled) .... 40 fl. ounces = 2^- pints. Dissolve the Sugar, with the aid of heat, in the distilled Water ; raise the temperature to the boiling point, and strain the solution while hot; then incorporate with the solution enough distilled water, added through the strainer, to make the syrup measure five (5) pints and ten (10) fluid ounces. FLAVORING EXTRACTS. 91 Syrup Thin. (THIN SIMPLE STRUP) Sugar 7 pounds. Water (boiled and filtered) -J- gallon. Mix and dissolve by heat. Syrup of the strength produced by the above formula is recommended for use at the soda fountain, as syrup of the full officinal strength is too thick to mix readily with the soda water, and is inclined to adhere to the glass. Moreover, the bulk given by a diluted syrup does please the eye for quantity. This, however, must not be carried to the extreme, as is sometimes done. Syrup of Vanilla, a Extract of Vanilla 2 fl. ounces. Syrup (sufficient to make) 2 pints. Mix well. This syrup of vanilla would appear to be much stronger than that in common use. It is also without the coloring commonly added. 92 MONOGRAPH ON Syrup of Vanilla. 5 Extract of Vanilla 2 fl. ounces. Syrup (thin, enough to make) ... 4 pints. Mix well. The addition of solution of caramel would add to the appearance of the syrup. Syrup of Vanilla, c Extract of Vanilla -J- fl. ounce. Solution of Caramel ^ fl. ounce. Solution of Albumen 4 fl. ounces. Syrup (thin, enough to make) .... 2 pints. Mix well. A good syrup of vanilla is made by the above formula. The remarks as to strength, made under formula for vanilla #, will not apply to this. The list of formulas for syrup of vanilla would not appear to be complete without one to which Tonka extract is added; this, how- ever, can, and perhaps will be, done, without any specific directions from us. FLAVORING EXTRACTS. " The formula for Syrup of Lemon, as directed in the Pharmacopoeia of 2870, is far preferable to that of 1880. It keeps perfectly, and is a handsomer prepara- tion. It is less acid, and we think, on that account, has a finer flavor" H. O. KYERSON. OF THE U5I7ERSIT7 94 MONOGRAPH ON Syrup of Lemon U. S. Lemon Juice (recently expressed and strained) 17 fl. ounces. Fresh Lemon Peel 1 ounce. Sugar (in coarse powder) 28 ounces. Water (a sufficient quantity to make about) 2 pints. Heat the Lemon Juice to the boiling point, then add the Lemon Peel, and let the whole stand, closely covered, until cold; filter, add enough water, through the filter, to make the filtrate measure seventeen (17) fluid ounces; dissolve the Sugar in the filtered liquid, by agi- tation, without heat, and strain. Syrup of Citric Acid U.S. Citric Acid '. 150 grains. Water 3 fl. drams. Spirit of Lemon 100 minums. Syrup * 2 pints. Mix the Spirit of Lemon with the Syrup con- tained in a bottle; then add gradually the Cit- ric Acid, dissolved in the Water, shaking the bottle after each addition until the whole is thoroughly mixed. FLAVORING EXTRACTS. 95 Syrup of Lemon, a Solution of Citric Acid (1 to 10) . . 3 fl. ounces. Spirit of Lemon 1^ fl. ounces. Syrup 8 pints. Tincture of turmeric sufficient to color. Mix well. Syrup of Lemon. & Oil of Lemon 20 drops. Citric Acid 1 ounce. Tartaric Acid 2 drams. Syrup ... 1 gallon. Sugar and water, of each sufficient. Rub the Oil of Lemon with a little sugar and afterwards with a portion of the syrup, and having dissolved the Acids in a gill of water, mix the whole thoroughly together. "This syrup is now almost universally made from citric or tartaric acid and oil of lemon, instead of lemon juice, and is superior to that sometimes made from inferior lemons. " Citric acid is preferable to tartaric acid for preparing the syrup; when made from the former acid it has a more agreeable taste, which it retains longer unimpaired. 96 MONOGRAPH ON u The syrup made with either acid, when kept long, is liable to throw down a white granular deposit of grape sugar. A 4 turpen- tine taste ' is very common in the lemon syrup which is manufactured and sold wholesale, and may be frequently due to the employment of old or impure oil of lemon." Syrup of Lemon, c Lemon Peel (fresh); Alcohol (deodorized); of each, equal parts by weight. Mix and macerate for twenty-four (24) hours in a covered vessel, after which the alco- hol is drawn off by distillation. This spirit of lemon is used by adding Spirit of Lemon 30 parts. Syrup 750 parts. Orangeflower Water .,-. 30 parts. Citric Acid 15 parts. Dissolve the Citric Acid in the Orangeflower Water and mix all well together. Such a lemon syrup is said to be far supe- rior, both in flavor and durability, to that made either from the freshly expressed juice or from citric acid and oil of lemon. FLAVORING EXTRACTS. Syrup of Lemon, d Lemons (select) 1 dozen. Water (hot) 4 pints. Sugar 6 pounds. Cut the Lemons and bruise in a wedgewood mortar; add the Hot Water, let stand at a very gentle heat for twenty (20) minutes; add the Sugar, dissolve, express, and make up to one (1) gallon by addition of thin syrup. This syrup must not be used with cream. By the ^arne process, and in the same pro- portions, an excellent orange fruit syrup may be made by the above formula for lemon, sub- stituting orange fruit. Syrup of Orange U. S. Sweet Orange Peel (fresh, de- prived of the inner white layer and cut in small pieces) 2-J ounces. Alcohol (deodorized) 3 fl. ounces. Precipitated Phosphate of Calcium ^ ounce. Sugar 28 ounces. Water (sufficient to make) 2 pints. Macerate 'the Orange Peel with the Alcohol for seven (7) days, then express the liquid. MONOGRAPH ON Kub this with the Precipitated Phosphate of Calcium and thirteen (13) fluid ounces of water, gradually added ; filter the mixture, and pass through the filter enough water to make seventeen (17) fluid ounces. Lastly, add the Sugar, dissolve it by agitation, without heat, and strain. Syrup of Orange, a Oil of Orange (fresh) 10 drops. Citric Acid ^ ounce. Syrup 4 pints. Kub the Citric Acid with the Oil, then with the Syrup. Mix well and color with tincture of turmeric, if desired. Syrup of Orange, b Syrup of Orange (U. S.) 1 pint. Citric Acid 45 grains. Dissolve the Citric Acid in the Syrup of orange and color with tincture of turmeric, if desired. FLAVORING EXTRACTS. 99 Syrup of Orange. 6 Take of oranges, the fresh fruit, a conveni- ent number, grate off the yellow outside peel, cut the oranges and express the juice; to each quart of which add Water 1 pint. Sugar 6 pounds. Mix the Sugar and the grated orange peel, add the mixed Water and orange juice, and apply a gentle heat until the Sugar is dis- solved, then strain. One dozen oranges will make from one and a half to two gallons of syrup. Syrup of Red Orange. if This syrup may be made from the red vari- ety of orange by the same process as given in the above formula. We think, however, it is frequently made by adding some coloring mat- ter to the ordinary orange syrup. Even the red oranges themselves are said to be often colored by pricking and injecting a solution of red aniline. 100 MONOGRAPH ON Fruit Syrup Formula?.* "From reliable fruit juices fruit syrups may be made for immediate use by mixing the con- tents of a bottle with three or four times its bulk of dense simple syrup or rock candy syrup. Beyond this point of dilution the dealer may go to such an extent as he chooses, but the smaller cost is offset by the disappoint- ment of the consumer of the beverage, and we urge that a full, good flavor should not be sac- rificed. " Concentrated syrups from fruit juices will best suit those who do a small business ; for this purpose, take the contents of a bottle of the juice, and weighing it, add one and three- fourths the weight of sugar and cause it to dis- solve, using but little heat. When used for the soda fountain, add the same bulk of simple syrup or rock candy syrup, and to the mixture one-fourth the bulk of boiled and filtered water." The fruit syrup formulas which follow are, for the most part, the result of long experience, and may be relied on as correct in every par- ticular. The third name referred to in the preface being authority for most of them. * See page iv., Pub's Dept. FLAVORING EXTRACTS. 101 Fruit Syrups. To make one (1) gallon of raspberry, straw- berry or blackberry syrup Take of the Fresh Fruit -4 quarts. Sugar 6 pounds. Water, a sufficient quantity. Express the juice and strain, then add Water until it measures four (4) pints ; dissolve the Sugar in this by the aid of heat, raise it to the boiling point, and strain. If it is to be kept until the following season, it should be poured, while hot, into dry bottles, filled to the neck, and securely corked and sealed. These syrups contain a small quantity of alcohol, and keep well in sealed bottles, but exposed to the air, they soon undergo acetous fermentation. Syrup of Raspberry U.S. The U. S. formula for syrup of raspberry produces a similar preparation, but contains more alcohol than the preceding one. The additional precaution is added here, however, to avoid the use of tinned vessels, and keep in a cool and dark place. 102 MONOGRAPH Fruit Syrup of Raspberry, a This may be made by preserving the fruit as follows: Three (3) quarts of raspberries are pulped (mashed) with an equal weight of sugar, heated by water bath in fruit jars, and sealed. When wanted for use, open this quan- tity, mix thoroughly with enough thin syrup to make one (1) gallon, and strain. When fruit juice or fresh fruit cannot be had, and a fine quality of canned fruit is obtain- able, the contents of a can may be pulped, heated gently and strained ; if necessary, it may have more sugar added to make a denser syrup to keep it better for stock, and when wanted for use, dilute with water or thin syrup before placing in the fountain. The two foregoing formulas are given for raspberry, but as will be evident on thought, any fruit capable of being treated in the man- ner given in the above formulas can be pre- pared by the same processes. We note these facts so that they may not be overlooked, and give samples only to economize space. FLAVORING EXTRACTS. 103 Fruit Syrup of Raspberry, fr Raspberry Juice 32 fl. ounces. Sugar 128 ounces. Water 32 fl. ounces. Mix the Raspberry Juice and Water, and dissolve the Sugar, by percolating, with the mixture. Fruit Syrup of Strawberry, a Strawberry Juice 32 fl. ounces- Sugar 128 ounces. Water 32 fl. ounces. Mix the Strawberry Juice and Water, and dissolve the Sugar, by percolation, with the mixture. Fruit Syrup of pineapple. Pineapple Juice 32 fl. ounces. Sugar 128 ounces. Water 5 32 fl. ounces. Mix the Pineapple Juice and Water, and dissolve the Sugar, by percolating, with the mixture. The above three are samples only of the many that may be prepared in a similar way. 104 MONOGRAPH ON Fruit Syrup of Strawberry, b Strawberry Juice 1 pint. Sugar 24 ounces. Syrup, sufficient quantity. Solution of cit- ric acid, the same. The strawberry juice, in the above formula, is prepared by taking a sufficient quantity of the fruit, properly picking and cleaning, then covering slightly with sugar. Allow to stand for twelve (12) hours, express; add to one (1) pint the Sugar; dissolve with heat; strain and bottle while hot, and keep in a cool place. When wanted for use, add an equal bulk of plain syrup and a small quantity of solution of citric acid. The same method may be used for all other fruits from which the concentrated syrups are prepared. Fruit Syrup of Apricot. Take of apricot paste* and water equal parts ; heat gently, then add as much more water; continue the heat for a few moments, strain to remove the coarser portions of the pulp, and add to the liquid one and one-half its weight of sugar. *Imported Apricot Paste is to be found on the market. FLAVORING EXTRACTS. 105 Fruit Syrup of Banana. To each pound of banana pulp add grad- ually the same weight of hot water, heat gently; strain and add sugar three (3) pounds. Fruit Symp of Peach. The pulp of ripe peaches is thoroughly mixed* with its own weight of water, grad- ually added; then pass through a moderately coarse strainer; to each quart add three (3) pounds of sugar, and dissolve. This syrup may be closely approached in flavor by adding to apricot syrup one (1) quart, strawberry juice four (4) to six (6) ounces. Fruit Syprup of Tamarind. From select pulp of tamarinds, by the same formula as for peach. Fruit Syrup of plum. This is frequently made by treating selected prunes with hot water, to extract their flavor and a portion of the pulp, and made as banana. But it is better made direct from the ripe fruit and acceptably from canned fruit. *Best done by using a Kej stone beater. 106 MONOGRAPH ON Fruit Syrup of Grape. This syrup is made from the unfermented grape juice by adding syrup. It is agreeable and there can be no objection to its use, as is sometimes urged when brandy is used. Nectar Syrup, a Vanilla Syrup 40 fl. ounces. Pineapple Syrup . . . . 8 fl. ounces. Strawberry Syrup 16 fl. ounces. Mix well. Nectar Syrup. & Pineapple Syrup 1 part. Lemon Syrup 1 part. Vanilla Syrup 3 parts. Mix well. Sherbert Syrup, a Vanilla Syrup 48 fl. ounces. Pineapple Syrup 16 fl. ounces. Lemon Syrup 16 fl. ounces. Mix well. Now, although this formula and the previ- ous one are from equally good authority, they will not bear close comparison as to difference. FLAVORING EXTRACTS. 10? Sherbert Syrup. 6 Orange Syrup 1 part. Pineapple Syrup 1 part. Vanilla Syrup 1 part. pramboi? Syrup. Raspberry Syrup 1 pint. Currant Syrup 2 pints. Mix well. The various fruit syrups, mixed, give rise to many other names. Maple Syrup. Maple Sugar (pure) 3 pounds. Water . , 2 pints. Mix and dissolve by a gentle heat. If the syrup can be obtained pure (which it is hard to do), it may be mixed with an equal bulk of simple or rock candy syrup. Cream Syrup, a Cream 1 pint. Milk 1 pint. Sugar 1 pound. Mix, dissolve without heat. 108 MONOGRAPH ON If this mixture is bottled at once and kept upon ice, it will keep well for from four to eight days. Cream Syrup, b Condensed Milk (without sugar). . 1 pint. Water (previously boiled and cooled) 1 pint. Sugar 1 pounds. Mix and dissolve without heat. Cream Syrup, c Condensed Milk (with sugar) . . 1 can or pint, Water (previously boiled and cooled - pint. Syrup (thin) 1 pint. Mix and dissolve without heat. Nectar Cream Syrup. Cream Syrup 6 pints. Vanilla Syrup 3 pints. Pineapple Syrup 1 pint. Lemon Syrup 1 pint. Mix well and color with tincture of cochi- neal, a sufficient quantity. FLAVORING EXTRACTS. 109 Orgeat Syrup. Cream Syrup J pint. Vanilla Syrup 1 pint. Oil of Bitter Almond (or extract, 2 fl. drams) 4 drops. Mix well together and observe not to make more than sufficient for one day's sales, unless precautions given under cream syrup be ob- served. Syrup of pruti fru. Extract of Orange 4 fl. drams. Extract of Lemon 6 fl. drams. Extract of Vanilla 4 fl. drams. Solution of Citric Acid 3 fl. ounces. Syrup (thin) . 1 gallon. Solution of caramel and solution of cochi- neal, of each a sufficient quantity to produce a healthy color. Mix the flavoring extracts with the syrup and afterward add the solutions and mix well. 110 MONOGRAPH ON Walnut or Hickorynut Cream Syrup Take one (1) pound of hickory-nut or walnut kernels* and remove the skin by blanching, which, if left on, would give an unpleasant, bitter taste ; then powder in a wedge wood or porcelain mortar, adding a few drops of lemon juice to prevent the separation of the oil in kernels; also water, gradually added, to make a thick emulsion. As fast as the kernels are reduced, put them in a linen cloth, which should be gathered around them, so that they may be squeezed through the cloth. What- ever is left in the cloth is to be returned to the mortar and pulverized further; the lemon juice and water being added as needed. All should eventually pass through the strainer. The result of this process, about two (2) pints, is to be added to two (2) quarts of cream syrup. This formula may be varied, and perhaps improved, by a slight addition of extract of lemon or vanilla, or any other flavor to suit the taste; likewise a little coloring to suit the fancy. It will well repay the labor of prepar- ing it. FLAVORING EXTRACTS. Ill Chocolate Syrup, a Chocolate (powdered) 8 ounces. Sugar .64 ounces. Water 32 fl. ounces. Mix the Chocolate with the Water and stir thoroughly over a slow fire, at boiling point, for a few minutes ; strain ; add the Sugar and dissolve. Chocolate Sy^up. b Chocolate (powdered) 1 pound. Water 4 pints. Sugar 4 pounds. Extract of Vanilla 1 fl. ounce. Extract of Cinnamon fl. ounce. Mix the Chocolate and Water well together in a mortar; transfer to a porcelain-lined kettle ; add the Sugar ; bring to the boiling point, with constant stirring ; remove from the source of heat; continue the stirring for some minutes; when cold, add the Extract of Vanilla and Extract of Cinnamon and enough Syrup to make one (1) gallon. *Much depends on the proper selection of the chocolate used. See p. lii, publisher's department. 112 MONOGRAPH ON Syrup of Coffee, a Java Coffee (ground very fine) 2 pounds. Sugar 4 pounds. Alcohol (deodorized) 2 pints. Water 6 pints. Moisten the Coffee and pack in a suitable percolater; add the remaining liquid to thor- oughly exhaust it. At a very gentle heat evaporate the Alcohol and add the Sugar. Make to the measure of one (1) gallon by adding thin, simple syrup, Syrup of Coffee, b Mocha Coffee 4 ounces. Java Coffee 4 ounces. Sugar 7 pounds. Water, Boiling, a sufficient quantity. To the mixed coffee, first slightly moistened and packed in a tin percolator, add the Boiling Water until one-half () gallon of the product is obtained; in this dissolve the Sugar and strain, if necessary. FLAVORING EXTRACTS. 113 Syrup of Coffee, c Coffee (roasted and ground) 8 ounces. Boiling Water 8 fl. ounces. Sugar . 120 ounces. Make an infusion, filter, add the sugar, dis- solve and strain, if desired. Syrup of Coffee, d Extract of Coffee 4 fl. ounces. Syrup 12 fl. ounces. Mix well. Syrup of Egg Phosphate. Lemon Syrup 2 pints. Orange Syrup 2 pints. Eggs 2f dozens. Phosphoric Acid (U. S.) . . . . 1 to 2 fl. ounces. Thoroughly incorporate these ingredients with a Keystone beater or other suitable means. Syrup of Egg Phosphate. (For Single Glass.) Lemon or Orange Syrup .... 1 to 1^ fl. ounces. Compound Phosphate Solu- tion 1 fl. dram. 114 MONOGRAPH ON Shaven Ice 2 ounces. Eggs T dozen. Water (iced) 2 fl. ounces. Mix well by shaking vigorously ; strain into a tumbler and fill up with carbonated water. Syrup of Acid phophate$.* Solution of Acid Phosphates 8 fl. ounces. Syrup 7-J- pints. Mix and flavor as desired. Syrup of Ginger U- S- Fluid Extract of Ginger 1 fl. ounce. Sugar (in coarse powder) 30 ounces. Water (sufficient to make about) . . 2 pints. Rub the Fluid Extract with twelve (12) ounces of sugar, and expose the mixture to a heat of not exceeding 140 F., until the alco- hol is evaporated; then mix the residue thor- oughly, by agitation, with fifteen (15) fluid- ounces of water, and filter the liquid, adding, through the filter, enough water to make the whole measure twenty-two (22) fluidounces; finally, add the remainder of the sugar, dis- solve it by agitation, without heat, and strain. *Tnis formula will answer tor either simple or compound. FLAVORING EXTRACTS. 115 Syrup of Ginger, a Soluble Extract of Ginger 2 fl. ounces. Syrup (sufficient to make) 4 pints. Mix well. This formula affords a delicate and pleasant flavor. If a syrup of more pungency is desired a small quantity of extract of capsicum may be added. Syrup of Ginger, b Tincture of Ginger (U. S.) or Ex- tract of Ginger (flavoring) .... 4 fl. ounces. Syrup 8 pints. Mix well. Syrup of Ginger AJe. Ginger Syrup 2 pints. Extract of Lemon -^ fl. ounce. Solution of Citric Acid i fl. ounce. Mix well. Syrup of Capsicum. Extract of Capsicum 1 fl. ounce. Syrup 2 pints. Tincture of cochineal, sufficient. Mix well. 116 MONOGRAPH ON This syrup is recommended as a good stim- ulant, which may be used to advantage in soda water, more especially in hot and debilitating weather, when the relaxed condition of the system and especially of the digestive organs would seem to contra-indicate the use of cold drinks. Syrup of Root Beer. Koot Beer Extract 1 to 2 fl. ounces. Thin Simple Syrup 4 pints. Mix well and color with solution of caramel to suit. Syrup of Sarsaparilla. a Compound Syrup of Sarsaparilla (U. S.) 4 fl. ounces. Thin Simple Syrup 4 pints. Solution of Caramel 2 fl. ounces. Extract of Wintergreen 1 fl. dram. Extract of Sassafras 1 fl. dram. Mix well. Syrup of Sarsaparilla. b Fluid Extract of Sarsaparilla (U. S.) 2fl. ounces. Oil of Sassafras 12 minims. Oil of Anise . . 12 minims. FLAVORING EXTRACTS. 117 Oil of Gaulthera 9 minims. Solution of Caramel 4 fl. ounces. Thin Simple Syrup 8 pints. Mix the Oils in a little alcohol, add them to the Syrup, shake thoroughly, and add the Fluid Extract of Sarsaparilla. Syrup of ]ron Malt and phosphate. Solution of Pyrophosphate of Iron (1 to 8) 2 fl. drams. Extract of Malt 1 fl. ounce. Solution of Acid Phosphates . . . . 1 fl. ounce. Solution of Albumen 2 fl. ounces. Solution of Caramel 2 fl. drams. Extract of Vanilla 1 fl. dram. Extract of Bitter Almonds % fl. dram. Syrup (sufficient to make) 20 fl. ounces. Mix well. This amount is sufficient to fill a bottle similar to those commonly used for such goods. The formula above given is not placed in this work as of superior value or excellence in itself, but rather as an example or type of an extensively advertised and widely used class of goods. It will, however, we believe, be appreciated as a very satisfactory and saleable article. PART FIFTH. Colorings. Coloring^. The proper employment of colorings in the various formulas given in this work is of con- siderable importance, more especially the kinds fit or best fitted to be used. Our observation, extending through some years, has led us to the belief that very many of the flavoring extracts of the market are col- ored with aniline. These substances (the vari- ous salts of the base aniline), without doubt contain a poison, which in many instances has been found, on analysis, to be arsenic, and which has been said by expert chemists to be much more active in combination with aniline *Juices, Syrups or Extracts, colored with Fuschin, color a woolen or silk thread permanent; natural fruit colors will wash out. Dilute Mineral Acids redden natural fruit colors, turning yellow those containing aniline coloring. Half a volume of Nitric Acid instantly turns an artificial color yellow. Carbonate of Potassium reddens artificial colorings, but has no effect on natural. Subacetate of Lead precipitates red with Fuschin, and green with natnral fruit juices. 122 INTRODUCTION. than when in a separate condition. The facts, as stated, appear to have led to such a conclu sion. The inducement for such a substitution can only be accounted for on the grounds of cheapness. The fact admitted, the injurious effects proven, the cause economy only, then we need not ask for excuse, but rather for a law to prohibit its use and punish the offender. Such mixtures, passing into the stomachs of the people, can only enfeeble and destroy the race. Fruit Colorings. Without doubt, the most desirable kind of coloring for extracts, essences and syrups is the juice of natural fruits. To these there can be no possible objection; the only trouble is the inconvenience in procuring them. The time of year in which the fruit is obtainable does not correspond with the opening of the soda water season. This may be overcome in two ways ; either by purchasing them already prepared or preparing them yourself when in season. German black cherry juice may be pur- chased and is well suited for such purposes. If you prepare the coloring yourself, the black FLAVORING EXTRACTS. 123 raspberry is, perhaps, the best suited and most convenient. This can be accomplished in the same manner as directed under formulas for the preparation of fruit syrups, except that the amount of sugar may be very much re- duced, and the precaution taken to put in dry, well cleaned (scalded), bottles and corked with new and perfect corks, well put in and securely sealed. In the absence of these colorings, the fol- lowing formulas may be used : Solution of Carmine N. F. Carmine 1 ounce. Water of Ammonia 6 fl. ounces. Glycerin 6 fl. ounces. Water (enough to make) 16 fl. ounces. Triturate the Carmine to a fine powder in a wedgewood mortar, gradually add the Water of Ammonia, and afterward the Glycerin, under constant trituration; transfer the mixture to a porcelain capsule and heat it upon a water bath, constantly stirring until the liquid is entirely free from ammoniacal odor ; then cool and add enough water to make sixteen (16) fluidounces. 124 MONOGRAPH ON Solution of Cochineal N. F. (COCHINEAL COLOR) Cochineal (No. 50 powder) 1 troyounce. Carbonate of Potassium -J- troyounce. Alum | troyounce. Bitartrate of Potassium 1 troyounce. Glycerin 8 fl. ounces. Alcohol 1 fl. ounce. Water (enough to make) 16 fl. ounces. Triturate the Cochineal intimately with the Carbonate of Potassium and eight (8) fluid- ounces of water; then add the Alum and Bitar- trate of Potassium successively; heat the mix- ture to boiling, in a capacious vessel, then set aside to cool ; add it to the Glycerin and Alco- hol, filter and pass enough water through the filter to make sixteen (16) fluidounces. Tincture of Cochineal Br. Cochineal (powdered), 2 ounces. Proof Spirit 1 pint, Imp. =20 fl. oz. Mix, macerate for seven (7) days in a closed vessel, with occasional agitation; strain, press, filter, and add sufficient Proof Spirit to make one (1) pint (imperial measure). This color is brightened by acids and deep- ened by alkalies. FLAVORING EXTRACTS. 125 Solution of Cochineal. (COCHINEAL COLOR) Cochineal (powdered) ounce. Alum ^ ounce. Cream Tartar J ounce. Carbonate of Potash -J ounce. Alcohol fl. ounce. Water 3^ fl. ounces. Dissolve the Salts in the Water, and when effervescence has ceased add the Cochineal and Alcohol; allow the mixture to stand twenty- four (24) hours, stirring frequently, and filter, adding through the filter enough water to make four (4) fluidounces. This preparation is liable to spoil by fer- mentation, and should, therefore, be made in small quantities and kept in a cool place. Tincture of Cudbear Compound-N.F. Cudbear 120 grains. Caramel 1^ troyounces. Alcohol and Water (of each enough to make) 16 fl. ounces. Mix Alcohol, one (1) part, and Water, two (2) parts, and macerate Cudbear with twelve 126 MONOGRAPH ON (12) fluidounces for twelve (12) hours; filter through paper and add caramel, previously dis- solved in two (2) fluid ounces of water and add sufficient of the above menstruum, through the filter, to make sixteen (16) fluidounces. Tincture of Saffron jj. S. Saffron 3 ounces. Dilute Alcohol (sufficient to make), 1 pint. Moisten the Saffron with two and one-half (2) fluidounces of the menstruum, and mac- erate for twenty-four (24) hours; then pack firmly in a cylindrical percolator and gradually pour on the menstruum until two (2) parts of tincture are obtained. Tincture of SaffJower. (TINCTURE OF AMERICAN SAFFRON) Safflower 3 ounces. Dilute Alcohol (sufficient to make), 1 pint. Proceed in the same manner as directed for tincture of saffron. FLAVORING EXTRACTS. 127 Tincture of Turmeric. Turmeric (in powder) 2-J- ounces. Dilute Alcohol (sufficient to make), 1 pint. Moisten the Turmeric with a small quantity of the menstruum and pack in percolator; pour on menstruum until one (1) pint of the tincture is obtained. This is a beautiful yellow liquid, which is rapidly changed to reddish brown by addition of alkalies. Acids produce a light yellow color. Solution of Caramel. (CARAMEL BROWN SUGAR COLOR) Caramel is manufactured from sugar by carefully applying heat, 400 to 420; on cool- ing it is found to be in the form of a black, stiff paste or mass. In Europe it is made from starch sugar (glucose), either by a simple pro- cess of heating or heating with addition of car- bonate of soda or carbonate of ammonia, 128 MONOGRAPH ON The caramel of the market may be pro- duced by taking Sugar (granulated) 16 ounces. Water 6 fl. ounces. Or a sufficient quantity. Heat the Sugar as above directed, in a por- celain-lined iron vessel, on a sand bath, until entirely liquid and black; while still hot, grad- ually and carefully pour in the Water, stirring until thoroughly mixed ; let stand until par- tially cooled; then add water enough to make one (1) pint, and strain through purified cotton placed in the neck of a funnel. PART SIXTH Appendix. As to the use of colorings in flavoring extracts, syrups, and so forth, there can be no doubt that those of vegetable or others of harmless origin only, should be recommended and used. We are equally sure that aniline colors are often substi- tuted. Appendix. It would appear impossible to attempt to close an effort of this kind without the addi- tion of an appendix. While another score of years may suffice to bring order out of chaos, in the nomenclature of such a work, we feel that an effort such as this must of necessity be very imperfect. As before stated, we have tried to illumin- ate the fundamental work as well as the details of formulas, and will now say that, although we think the subject of flavoring extracts and essences is capable of being well defined, in each of their particular spheres, yet the addi- tion of colorings, acidifying solutions, and the various substances usually added in the prep- aration of syrups (which, so far as the druggist is directly concerned, is the particular aim of such preparations), we would observe that to classify these does appear impractical. So far as colorings go, we have placed them in a 132 MONOGRAPH ON " part " by themselves, but as to acid solutions, albumen solutions, and the like, we can only throw them together, as a banker just begin- ning business would his small change, to be properly arranged when it shall have grown to larger proportions. Preservation of Lemons. Mr. George Mee, of London, England, says he has for some time adopted a plan for secur- ing fresh lemons at all seasons of the year, by simply varnishing them with a solution of shel- lac in spirit of wine. As an experiment, we kept a lemon for many months in this way. When the peel is desired for flavoring, the lemon may be simply kneaded with the hands. The skin of shellac readily peels off and leaves the rind quite unimpaired. This process, we suppose, will apply to oranges also. Grating. In order successfully to grate the rind of lemons and oranges, the grater should be extremely coarse. This is absolutely neces- sary, owing to the tendency of the moist rind FLAVORING EXTRACTS. 133 to cake and pack into the openings of the grater. If this is properly looked to, the grat- ing will be found a very easy task, otherwise, a very difficult one. Restoring Essential Oil?- Essential oils which have become deterior- ated in odor by age, may be restored by shak- ing for fifteen minutes with a thick cream, made of powdered borax, animal charcoal and water, and then filtering. If much discolored, mix with equal weight of poppy oil and a sat- urated solution of common salt, and distill. The coloring matter is left behind in the fixed oil. Adulterated Qi] of Bitter flJmond?.* Oil of bitter almonds, adulterated with an admixture of nitro- benzole, may be detected by solution of potassa. The liquid is green if nitro-benzole is present, and upon dilution three layers are formed, the lower yellow, the upper green. Over night the green color changes to red. *Proctor. *Zeitscher F. Anal. Chem., 1872, p. 316. 134 MONOGRAPH ON Prification of Oil of Bitter Almond$. Oil of Bitter Almonds ........... 2 fl. ounces. Sulphate of Iron (U. S.) ......... 1 ounce. Lime (recently burnt) . . . ........ ^ ounce. Water, a sufficient quantity. Dissolve the Sulphate of Iron in one-half (-J-) pint of Water; slake the Lime with one-half () pint of the same fluid, and mix them ; shake this thoroughly with the Oil of Bitter Almonds in a bottle, then distill in a glass retort or small tin still, with a good refriger- atory, until the purified oil of bitter almonds has all distilled over, which is known by the distilled water ceasing to be milky and odor- ous. The heavy oil, after allowing time for its separation and subsidence, is removed for use. Separating Funnel. Take a glass tube, four or five inches long and one-fourth of an inch in diameter. Close one end by fusing in the flame of a spirit lamp; three-fourths of an inch from this end file a hole with a rat-tail file, moistened with oil of turpentine, in which a small quantity of camphor has been dissolved. FLAVORING EXTRACTS. 185 In the small end of funnel place a cork, through which a hole has been made, that will allow the tube to fit tightly. Insert the closed end of the tube in the cork so that the aper- ture in the side shall be just below the top of the cork. When the contents of the funnel are to be drawn off, push the tube into the funnel until the hole is just above the cork. When the heaviest liquid has passed out, pull the tube down until the hole is just below the cork; this allows the air to enter, and the liquid remaining in the tube to flow out; then by pushing the tube into the funnel as before, the remaining liquid can be drawn off. Examination of Vanilla Bean$. "After a series of experiments, I confess my disappointment at the results, as I had for years been led to believe that all that was good in Vanilla existed in the rind. * * * I feel safe in asserting that, while the rind con- tributes much body to an Extract of Vanilla, the delicacy of flavor lies in the pulp. u An examination of the pulp samples * * * evinces the fact that a menstruum con- 136 MONOGRAPH ON sisting of cologne spirit, three (3) parts, and water, -one (1) part, is the proper solvent. "This menstruum does not seem to be quite as well adapted to the rind as dilute spirit, but the difference is so slight as to be overcome by the greater value of the pulp flavor." The experiments referred to above involved maceration, continued for a space of five (5) weeks, thoroughly shaking occasionally. The proportion of bean to menstruum was one ounce to the pint. Estimation of Oil present in Flavor^ ing Extractj. The depths of low degree in quality or attenuation of strength, we do not pretend to delineate. Invest ten cents in a small bottle of ex- tract, say of Lemon, and test for proportion of oil present, by taking one hundred (100) parts of the extract, also one hundred (100) parts of different strengths or dilutions of your own make; add definite amounts of water to each, and observe the relative extent or density of milkiness. This, in a crude way, will give you FLAVORING EXTRACTS. 137 a fair estimate of the amount of oil present in the sample purchased. This method will apply only to any extract made directly from the oil, as a source of flav- oring. Those made from the fruit, seed, leaf or plant direct, cannot be examined in this way. These may be diluted with water in def- inite amounts, and compared carefully as to odor, with samples purchased, for relative strength. Some Flavoring Ex't$ of the Market. We have knowledge of one manufacturer who is engaged in preparing flavoring extracts for a jobbing house, who furnishes Extract of Lemon and Vanilla at the uniform price of thirty-five cents a dozen, in boxes, complete. These, he informed us, are sold by the jobber mostly to peddlers at forty -five cents per dozen, who in turn dispose of them to the country stores at the nominal sum of seventy- five cents per dozen, they selling it for a good article, of course. The same manufacturer showed us a sam- ple of the Extract of Vanilla, which he claimed cost him sixty-nine cents a gallon in bulk. 138 MONOGRAPH ON Just what it contained, or rather what it did not contain, you might readily guess. It had color, looked dark ; had odor, a smell of some- thing; and the liquid, when applied to the tongue, so far as alcohol was concerned, ap- peared to be a stranger. u Further this depon- ent sayeth not." Soluble Extract^ from Volatile Oils- Various formulas have been recommended for securing the solubility of Extracts of Lemon and Orange, the bases of which, Essential Oils, even when in comparatively dilute solution, do not form with syrup or water perfectly clear mixtures. It has been suggested in an English journal to shake the Oil of Lemon with five times its volume of alcohol, allowing the mixture to become clear, and then drawing off the spirit- uous portion. This portion, it is said, contains the flavoring principle, and will mix clear with syrup, and we presume with water. Carbonate of Magnesia, Powdered Pumice or Purified Talcum may be used for the pur- pose of making Soluble Extracts. The following formula will answer for either Lemon or Orange Extract: FLAVORING EXTRACTS. 139 Soluble Extract of Lemon. Carbonate of Magnesia, or Pow- dered Pumice, or Purified Tal- cum 1 ounce. Oil of Lemon f fl. ounce. Alcohol (deodorized) 6 fl. ounces. Water (hot, sufficient to make) . .16 fl. ounces. Dissolve the Oil of Lemon in the Alcohol and mix well with the Carbonate of Magnesia, Powdered Pumice, or Purified Talcum in a mortar; add enough Hot Water to make one (1) pint, and pour into a bottle having twice the necessary capacity; allow to stand for five or six days, shaking often; filter through paper, adding enough water through the filter to make one (1) pint. ''Other formulas, containing more of the Volatile Oil, could be given, with additions of substances having a chemical effect on the oil. This, however, would be expected to impair the flavor." * ""'Concentrated Essential Oils, prepared by Haensel, are said to be from two to thirty times stronger than the ordinary oils from which they are distilled. They mix clear with alcohol, diluted to as low as sixty-five (65) per cent.; and medicated waters can be made from them without having recourse to Magnesia, Talcum, and so forth." 140 MONOGRAPH ON Soluble Extract of Ginger, a (SOLUTION OF GINGER. SOLUBLE ESSENCE (?) OF GINGER) Fluid Extract of Ginger (U. S.) 4 fl. ounces. Pumice* (in moderately fine powder) 1 troyounce. Water (enough to make) 12 fl. ounces. Pour the Fluid Extract of Ginger into a bottle, add to it the Pumice, and shake the mixture thoroughly and repeat in the course of several hours; then add the Water in propor- tions of about two (2) fluidounces, shaking well and frequently after each addition ; when all is added, repeat the agitation occasionally during twenty-four hours; then filter, return- ing the first portion of the filtrate until it runs through clear; and, if necessary, pass enough Water through the filter to make twelve (12) fluidounces. Soluble Extract of Ginger, b (SOLUTION OF GINGER. SOLUBLE ESSENCE (?) OF GIKGER) Jamaica Ginger (ground) 2 pounds. Pumice Stone (powdered) 2 ounces. *We would suggest that the Powdered Pumice be repeatedly and carefully washed before being used in the above operation. FLAVORING EXTRACTS. 141 Lime (slaked) 2 ounces. Dilute Alcohol (sufficient to make), 4 pints. Rub the Ginger with the Pumice Stone and Lime thoroughly mixed; then moisten with Dilute Alcohol until perfectly saturated; place the mixture in a narrow percolator, being care- ful not to use any force in packing; simply place it to obtain the position of a powder required to be percolated, so that the men- struum will go through uniformly; lastly add Dilute Alcohol and proceed until four (4) pints of the percolate are obtained ; allow the liquid to stand for twenty-four hours and filter, if necessary. Jamaica Ginger is to be preferred in mak- ing this extract, as it not only has a finer flavor than the commoner kinds but is freer from resin. Solution of Acid phosphates. (PHOSPHATE SOLUTIONS.) This compound, originally introduced as a proprietary article, is now universally used as a medicine and at the fountain. Two forms, with and without Iron, are in common use. NOTE The same remarks as to Powdered Pumice will apply in this formula, IVBRSITT 142 MONOGRAPH ON WITHOUT IRON-OR SIMPLE Phosphate of Lime 384 grains. Phosphate of Magnesia 256 grains. Phosphate of Potassa 192 grains. Phosphoric Acid (60 per Cent.) . . 640 minims. Water (sufficient to make) 1 pint. WITH IRON-OR COMPOUND, Phosphate of Lime 384 grains. Phosphate of Magnesia 64 grains. Phosphate of Potassa 32 grains. Phosphate of Iron 64 grains. Phosphoric Acid (60 per cent.) . . . 816 minims. Water (sufficient to make) 1 pint. In either formula, mix the Phosphates and Phosphoric Acid together in a wedge wood or porcelain mortar, add the water, and stir until dissolved. Filter, if necessary. The sixty per cent. Phosphoric Add may be readily produced from the IT. S. Acid, which is fifty per cent., by simply taking one hundred (100) parts of the former and evaporating, in a porcelain capsule, to eighty (80) parts, thereby increasing the per cent, by ten (10). The same result may be attained by adding twenty (20) per cent, more of the official or fifty (50) per cent, acid, allowing this to replace an equal quantity of Water in the formula. FLVAORING EXTRACTS. 143 Compound phosphate Solution. Magnesium Carbonate 600 grains. Calcium Carbonate 600 grains. Potassium Bicarbonate 600 grains. Phosphoric Acid (U. S.) 10 fl. ounces. Water (sufficient to make) 5 pints. Mix and prepare as directed under previous formula. One to two teaspoonfuls of this solution is considered a dose. Diluted, of course. Fruit Acid Solution. (SOLUTION OF CITRIC ACID) Citric Acid 4 ounces. Water 8 fl. ounces. Mix and make solution, and filter, if nec- essary. One (1) to two (2) fluiddrams or more may be added to a quart of syrups not already tart, if desired to be made so. Acid Solutions are sometimes prepared from Tartaric Acid, but from its greater liabil- ity to deteriorate, it is not recommended, although cheaper than Citric Acid. This has already been dilated on under syrups, bnt it would appear also necessary to 144 MONOGRAPH ON note the fact here, as being under this partic- ular head and for that reason more likely to be noted and remembered. Other strengths of this solution are recom- mended and sold. You can determine the proportion of acid approximately in any Citric Acid Solution by evaporating the solution and weighing. Soda Fountain " Mixtures- " CALISAYA CORDIAL. Elixir of Calisaya 8 fl. ounces. Orange Syrup 24 fl. ounces. Mix well. TONIC HOPOPHOSPHITES. Syrup Hypophosphite Lime and Soda 4 fl. ounces. Vanilla Syrup 28 fl. ounces. Mix well. BEEF, WINE AND IRON. Beef, Wine and Iron 8 fl. ounces. Vanilla Syrup 24 fl. ounces. Mix well. FLAVORING EXTRACTS. 145 COCA TONIQ. Coca Wine 8 fl. ounces. Orange Syrup 24 fl. ounces. Mix well. COCA AND CALISAYA. Coca Wine 4 fl. ounces. Calisaya Elixir . . . 4 fl. ounces. Orange Syrup 24 fl. ounces. Mix well. The above are a few samples of Soda Water u Mixtures " now in use. Foam. It has been stated that any harmless mucil- aginous substance will answer to hold the foam on soda water. Gum Arabic, Gelatin, the White of Egg, and more recently the Mucilage of Irish Moss, have been recommended and used for such purposes. Of all the articles used for causing soda water to froth or foam, we find nothing that will answer the purpose to the entire satisfac- tion of the public taste, half so well as albu- men in the form of white of egg. It is also guaranteed to fill up a drain pipe much more rapidly than any other known substance. FLAVORING EXTRACTS. 146 Solution of Albumen. May be made by adding the White of one (1) Egg to one (1) pint of Water, stirring well, and after standing for a short time, straining; or better, if it is not all to be used at once, adding to one-half () pint of Water, straining and adding equal quantity of syrup. The syrup tending to preserve it. This can be used in the proportion of the White of one Egg to the gallon of Syrup, being one-half greater quantity than is usually recommended. Solution of Jri^h Mog$. Irish Moss , 1 ounce. Water (sufficient to make) 1 pint. Wash the Irish Moss with Water, to free from impurities; add one (1) pint of Water and boil for five (5) minutes or heat in a water bath for fifteen (15) minutes, or macerate in cold water for twenty-four (24) hours, with occa- sional stirring; filter through purified cotton, on a muslin strainer, in a hot water funnel. 14? MONOGRAPH ON This mucilage, it is claimed, has no more taste than mucilage of Gum Arabic, and is said to keep much better. It can be used with soda syrups, in the pro- portion of from two (2) to four (4) ounces of the Irish Moss to one (1) gallon of the syrup. Solution of Gum Arabic. Gum Arabic 8 ounces. Water 1 pint. Wash the Gum Arabic with Water, to free it from impurities, and add the Watei, stirring occasionally until dissolved. Used in the proportion of three (3) or four (4) ounces of the Gum Arabic to one (1) gallon,, of syrup. Tincture of QuiJlaia N. F. Quillaia (in fine chips) 8 troyounces. Alcohol 1 pint. Water (enough to make) 3 pints. Put the Quillaia in a suitable vessel with two (2) pints of Water, and boil it for fifteen minutes, then strain and add enough Water through the strainer to make the strained 148 MONOGRAPH ON decoction, when cold, measure two (2) pints; pour this into a bottle containing the Alcohol ; let the mixture stand twelve hours then filter through paper, and add enough Water through the filtrate to make it measure three (3) pints. Compound Soda Foam. Sarsaparilla Root (ground fine) 8 ounces. Quillaia Bark (ground fine) 8 ounces. Diluted Alcohol (sufficient to make), 4 pints. Prepare by percolation. One (1) to two (2) ounces of this Soda Foam is sufficient for one (1) gallon of Syrup. It produces an excellent foam and is quite taste- less, and is said to be capable of superseding entirely the various substances in common use. Ales, Beerg, Wines, Etc.* Such an addition to an already well mixed aggregation of formulas, peculiar to the phar- macist, would appear preposterous. In this addition we have two purposes. First, to fur- nish formulas for a few favorite flavorings for use at the fountain. *It will scarcely be necessary to add in this connection that by taking advantage of the above suggestions and adding, thereto those given under Soluble Extract of Ginger, one may readily pro- duce a Soluble Exteact of Ginger Ale, etc. FLAVORING EXTRACTS. 149 Formerly these drinks were made complete by the formulas given; latterly the tirst or flavoring parts have been separated and com- bined with syrup so as to be readily used as are other soda water flavorings. This may be accomplished by comparing the quantity of the finished preparation, as given herein, and the quantity of syrup it is desired to prepare, with the combined quantity of the flavoring principles in any given form- ula, and thereby make an extract and syrup for fountain use. The second purpose is to give a means by which any druggist can furnish his customers the formulas and information necessary for the preparation of the various articles named under this head, without the trouble and time usually required to find them. GINGER BEER OR ALE. a Ginger (Jamaica, bruised) ...... 5 ounces. Lemons (sliced) 10 in number. Cream Tartar . . 4 ounces. Sugar (granulated) 5 pounds. Water (boiling) 5 gallons. 150 MONOGRAPH ON Mix and place in a covered vessel until cool, stirring occasionally; when lukewarm add ten (10) fluidounces of Yeast, and keep in a warm place; after fermenting one day, strain through flannel, let stand a short time, take oft" scum and bottle. GINGER BEER OR ALE & Ginger (Jamaica, bruised) 1 ounce. Lemons (sliced) 1 in number. Sugar (granulated) 1 pounds. Cream Tartar 3 ounces. Water (boiling) 1 gallons. Yeast 1 fl. ounce. Mix and proceed as directed under Ginger Beer or Ale a. ROOT 3EER OR ALE. Fluid Extract Sarsaparilla (Amer- ican) 10 fl. drams. Fluid Extract Pipsissaway 10 fl. drams. Fluid Extract Wintergreen 4 fl. drams. Fluid Extract Licorice 4 fl. drams. Oil Wintergreen 48 minims. Oil Sassafras 24 minims. Oil Cloves . 12 minims. FLAVORING EXTRACTS. 151 Mix and add nine (9) gallons of Water, one (1) gallon of Refined Molasses, and lastly one (1) quart of Yeast, proceeding as directed under Ginger Beer or Ale a. SPRUCE BEER, Essence of Spruce 4 fl. ounces. Sugar (granulated) ... 10 pounds. Water (boiling) 10 gallons. Yeast 8 fl. ounces. Mix the above, excepting the Yeast, and pro- ceed as directed under Ginger Beer or Ale a. Various spices may be used for flavoring; also three (3) or four (4) sliced lemons may be added. SPRUCE BEER .6 Essence of Spruce* 8 fl. ounces. Pimenta (bruised), Ginger (bruised), Hops, (fresh, of each) 4 ounces. Water 3 gallons. Mix and boil for five (5) or ten (10) min- utes; then strain and add Warm Water eleven NOTE "The Abies nigra (Pinus nigra), or black spruce of this country yields the 'Essence' of Spruce, which is prepared by boil- ing the young branches in water and evaporating the decoction. It is a thick liquid, with the color and consistence of molasses, and a bitterish, acidulous, astringent taste-'' 152 MONOGRAPH ON (11) gallons, Yeast one (1) pint. Molasses six (6) pints; mix well and allow the mixture to stand for twenty-four (24) hours, then bottle or jug for use. GINGER WINE. Ginger (Jamaica, bruised) 4 ounces. White of Eggs (well beaten) ... 2 in number. Sugar (granulated) 6 pounds. Water 16 gallons. Mix well and boil for fifteen (15) minutes, strain carefully, cool, and add juice of four (4) Lemons, also the rinds for flavoring ; yeast eight (8) fluidounces; ferment twenty-four (24) hours in an open vessel in a warm place; put in cask closely bunged, stand two (2) weeks and bottle. A little bushing is said to improve this wine. MEAD. (LATIN, HTDROMEL) Mead is made by fermenting a mixture of Honey and Water, in the usual manner. A little flavor or spice may be added, if desired. Mead is a relic of temperance drinks, handed down to us from the far distant past; common in Rome and, perhaps, obtained by them from Greeks or Egyptians. Conclusion. Although this is not a dissertation on Soda Water Syrups or " Mixtures," our task would not be complete until all the information at hand was given. As previously stated, it has to do chiefly with a class of preparations whose ultimate aim, at least so far as the druggist is directly concerned, is combination with syrups and syrup compounds. In these combinations we know no bounds. The genius of man creates daily new forms of flavors and com- bines remedies for the blood, for the nerves, and for the body in general ; also, for the mind or fancy as well. And now we have arrived at the point for which we started, namely, to state that, although no formula for " the same " or "plain" or u you know," nor any of the various alcoholic combinations of endless kinds which, like vice in its various forms, hidden, is not vice to the world, for they do not know it. So these things, hidden by respectability, hurt only those who deal in them. o o o o tt o o oo J dg <% =3~j =<3 ^^ fe ^ PP W 3W ^' SB 'h^ - ^?2 888S888888888SS88gS8S8 Acid Phosphates, Solution of, 141 Without Iron Simple... 142 With Iron Compound-,. 142 Syrup of 114 Acid, Benzoic 86 Fruit Solution 143 Oxalic 86 Phosphoric 142 Sebacic 86 Solutions 86 Succinic . . . 86 Tartaric 86 Acids, Solutions of, Alcoholic, 86 Adulterated Oil of Bitter Almonds 133 Alcohol 22 Alcohol, Atwood's 23 Deodorized (?) 23 True 23 Middle Run. ... 23 Ordinary 22 Perfumes Note 23 True Deodorized 23 Alcoholic Solution of Acids.. 86 Albumen, Solution of 146 Ales, Beers, Wines, etc 148 Allspice, Extract of 63 Almond, Extract of, a 58 Extract of , b ... 58 Extract of, c 59 Appendix 131 Apple, Essence of 81 Apricot, Essence of 81 Syrup of Fruit 104 Aromat ics, Vegetable 27 Articles used in the manufac- ture of Flavoring Extracts, 21 Artificial Essences 73 Flavors 73 Atwood's Alcohol > 23 Banana, Essence of 84 Syrup of Fruit 105 Beans, Vanilla 33 Examination of 135 Exhaustion of 36 Quality of 34 Tonka 43 Beef, Wine and Iron 144 Beer, Ginger, a __ 149 Ginger, b . 150 Root ._. 1 150 Root, Syrup of 116 Spruce, a 151 Spruce, b 151 Benzoic Acid 86 Bitter Almonds, Extract of ..58, 59 Black Cherry, Essence of 82 Pepper, Extract of ... . 64 Calisaya Cordial 144 Caramel Brown 127 Solution of 127 Carmine, Solution of N. P._. 123 Capsicum, Extract of 64 Syrup of 115 Celery, Extract of, a 65 Extract of, 6... 65 Cherry, Essence of !.. 83 Black, Essence of 82 Chocolate, Extract of 69 Syrup of, a 111 Syrup of, & 111 Cinnamon, Extract of, a 61 Extract of, b ... .62 156 MONOGRAPH ON Citric Acid, Syrup of U. S. 94 Cloves, Extract of, a... - 63 Extract of, 6-__ 63 Coca Tonic 145 and Calisaya 145 Cochineal Color 124, 125 Solution of N. F 124 Cochineal Coloring, Solution of 125 Tincture of Br 124 Coffee, Extract of 70 Syrup of, a 112 Syrup of,6 112 Syrup of,c 113 Syrup of, d 113 Cologne Spirit 23 Color, Cochineal 124-125 Colorings lil Fruit .. 122 Compound Soda Foam 148 Tincture of Cudbear 125 Cordial, Calisaya 144 Coriander, Extract of 67 Cream Syrup, a 107 Syrup, b 108 Syrup, c 108 Nectar 108 Cudbear, Compound Tincture of 125 Currant. Essence of 85 Deodorized Alcohol (?) 23 True 23 Distilled Water... 24 Egg Phosphate, Syrup of 113 Syrup of, one glass .113 Essence of Apricot . 84 Apple - 81 Banana 84 Black Cherry 82 Cherry 83 Essence of Currant 85 Ginger, Soluble. Gooseberry 80 Grape 80 Lemon 82 Melon. ... 79 Orange 81 Peach 84 Pear 82 Pineapple, a 75 Pineapple, b .... .... 76 Plum as Raspberry, a ... - 78 Raspberry, ft 79 Strawberry, a 76 Strawberry, 6 ... 76 Strawberry, c .. 77 Essences 73 Artificial 73 Flavoring 73 Fruit.-. 73 Essential Oils.. - r .." 25 Restoring .133 Estimation of Oils Present in Flavoring Extracts. 136 Examinat'n of Vanilla Beans, 135 Exhaustion of Vanilla Beans, 6 Extract of Allspice 63 Bitter Almond, ff . 58 Bitter Almond, b - 58 Bitter Almond, c.-. 59 Black Pepper .64 Celery, a .... 65 Celery, b 65 Chocolate 69 Cinnamon, a 61 Cinnamon, b ... 62 Cloves, a 63 Cloves, b .. 63 Coffee . 70_ Co.iander .. 67 FLAVORING EXTRACTS. 157 Extract of Capsicum 64 Ginger 64 Soluble, a 140 Soluble, & 140 Lemon, -a.. 52 Lemon, b 58 Lemon, Improved 53 Lemon, Standard . 54 Lemon, Soluble 139 Mace 62 Nectarine 61 Nutmeg or Mace 62 Nutmegs 62 Orange, a 57 Orange, b . 57 Pineapple (?) 75 Pot or Soup Herbs, a 65 Pot or Soup Herbs, b 66 Rose, a 59 Rose, b .. . 60 Rose, c 60 Summer Savory 67 Sweet Basil 67 Sweet Marjoram -. 67 Thyme 66 Wintergreen or Teaberry, 68 Vanilla, a 39 Vanilla, b 40 Vanilla, c 40 Vanilla, d ___. 41 Vanilla, e 42 Vanilla / 42 Vanilla with Tonka 44 Vanilla, Standard 46 Vanilla without Vanilla. . 47 Extracts, Lemon 50 Soluble, from Volatile Oils 138 Flavoring Essences .. 73 Flavoring Extracts 31 Manufacture of ... 31 Sold, Quality of 32 Flavoring Extracts, Some, of the Market 137 Flavors, Artificial 73 Foam 145 Compound Soda 148 Formulas for Fruit Syrups ..100 Frambois Syrup .. 107 Fresh "Lemon Peel, Tincture of . 51 Fruit Acid, Solution of 143 Essences 73 Fruti Fru, Syrup of 109 Fruit Syrup Formulas 100 Fruit Syrups _. 101 Funnel, Simple Separating^ _. 134 Ginger Beer or Ale, a ... . _149 Beer or Ale, b 150 Wine 152 Ginger, Extract of 64 Soluble Essence of .. 140 Soluble Extract of, a 140 Soluble Extract of, b 140 Solution of 140 Syrup of-U.S 114 Syrup of , a 115 Syrup of, b 115 Syrup of, Ale 115 Gooseberry, Essence of 80 Grape, Essence of 80 Syrup of Fruit 106 Grating 132 Gum Arabic, Solution of 147 Hickorynut or Walnut Cream Syrup 110 Ilypophosphites, Tonic 144 Irish Moss, Solution of 146 Iron, Malt, and Phosphate, Syrup of.. .. 117 158 MONOGRAPH ON Lemon, Essence of 82 Extract of, a 52 Extract of, b 53 Extract of, Improved 53 Extract of, Standard 54 Extract of, Soluble 139 Extracts 50 Oilof 49 Spirit of 51 Syrup U. S 94 Syrup, a 95 Syrup, b 95 Syrup, c 96 Syrup, d 97 Tincture of Br 51 Tincture of Fresh Peel ... 51 Lemons, Preservation of 132 Mace, Extract of 62 Manufacture of Flavoring Ex- tracts 31 Mapel Syrup . .. 107 Mead 152 Melon, Essence of ___ 79 Middle Run Alcohol .... 23 Mixtures, Soda Fountain 144 Nectar Syrup, a - 106 Nectar S^rup, 6 106 Cream Syrup 108 Nectarine, Extract of 61 Nutmegs, Extract of, a. .. _ 62 Extractof,& - 62 Oil of Bitter Almonds, Adul- terated 133 Purification of .. 134 Lemon 49 Orange 55 Present in Flavoring Ex- tracts, Estimation of_._ 136 Oils, Essential 25 Restoring 133 Orange, Essence of 81 Extract of, a 57 Extract of, b 57 Oilof 55 Syrup of U. S._ 97 Syrup of, a 98 Syrup of, 6... 98 Ordinary Alcohol 22 Water ___. - 24 Orgeat Syrup 109 Oxalic Acid 86 Pear, Essence of 82 Peach, Essence of 84 Syrup of, Fruit 105 Pepper, Black, Extract of 64 Perfumers' Alcohol 23 Phosphate, Egg, Syrup of .... 113 Solution 141 Solution, Compound 143 Phosphates, Solution of, Acid 141 Syrup of, Acid .. 114 Phosphoric Acid 142 Pineapple, Essence of, a 75 Essence of, 6 76 Syrup of Fruit 105 Pot or Soup Herbs, Ex. of, a.. 65 Extract of, 6 66 Preservation of Lemons 132 Purification of Oil of Bitter Almonds . 134 Quality of Flavoring Extracts Sold... 32 Vanilla Beans ...... - 34 Quillaia, Tincture of N. F_^ 147 Raspberry, Essence of, a ... 78 Essence of, b 79 Syrup of U. S..~ .-101 Syrup of, a 102 Syrup of, ft .. 103 Restoring Essential Oils 133 FLAVORING EXTRACTS. 150 Boot Beer or Ale Beer, Syrup of Rose, Extract of, a Extract of, b Extract of, c ______ .... 150 .... 116 .... 59 .... 60 . 60 Safflower, Tincture of ._ .-126 Saffron, Tincture of U. S.... 126 Sarsaparilla, Extract of , a . . 68 Extract of, b ... . 69 Syrup of, a -- - 116 Syrup of, b .. 116 Sebacic Acid ..-- 86 Sherbet Syrup, a 106 Sherbet Syrup, b 107 Simple Separating Funnel 134 Syrup _..., - 89 Syrup U. S 90 Syrup, thin 91 Soda Fountain Mixtures 144 Foam, Compound .. 148 Soluble Essence (?) of Gin- ger 140 Soluble Extract of Ginger, a, 140 Extract of Ginger, b 140 Extract of Lemon 139 Extracts fromVolatile Oils 138 Solution of Acid Phosphates, 141 with Iron, Compound 142 without Iron, Simple 142 Albumen 146 Caramel .... 127 Carmine N. F..^ 123 Cocheneal N.F 124, 125 Fruit Acid -.143 Ginger, a 140 Ginger, b.... 140 Gum Arabic 147 Irish Moss 146 Solutions of Acids, Alcoholic, 86 Solutions, Acid 86 Some Flavoring Extracts of the Market 137 Soup or Pot Herbs, Ex. of, a.. 65 Extract of, b 66 Spirit of Lemon U. S 51 Cologne 23 Spruce Beer, a .-151 Spruce Beer, b .. 151 Strawberry, Essence of, a -_ . 76 Essence of, & 77 Essence of , c - 77 Syrup of, a 103 Syrup of, 6 104 Succinic Acd._- - 86 Sugar Color - 127 Summer Savory, Extract of . . 67 Sweet Basil, Extract of 67 Marjoram, Extract of ... 67 Orange Peel, Tincture of U. S - 56 Syrup ., 89 Syrup U.S. ... ----- 90 Thin .. M of Acid Phosphates 114 Apricot, Fruit .. ..104 Banana, Fruit. ..105 Capsicum 115 Chocolate, a 111 Chocolate, b Ill Citric Acid U. S 94 Coffee,a. 112 Coffee, & .. 112 Coffee, c-.- 113 Coffee,