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, <?, and d 95-97 
 
 Syrup of Orange, U. S 97 
 
 Syrup of Orange, , &, and c 98, 99 
 
 Syrup of Red Orange 99 
 
 Fruit Syrup Formulas 100 
 
 Fruit Syrups 101 
 
 Syrup of Raspberry, U. S 101 
 
FLAVORING EXTRACTS. 13 
 
 Fruit Syrup of Raspberry, a and |. . . , 102, 103 
 
 Fruit Syrup of Strawberry, a 103 
 
 Fruit Syrup of Pineapple 103 
 
 Fruit Syrup of Strawberry, b 104 
 
 Fruit Syrup of Apricot 104 
 
 Fruit Syrup of Banana 105 
 
 Fruit Syrup of Peach 105 
 
 Fruit Syrup of Tamarind 105 
 
 Fruit Syrup of Plum . . 105 
 
 Fruit Syrup of Grape 106 
 
 Nectar Syrup, a and b 106 
 
 Sherbet Syrup, a and b 106, 107 
 
 Frambois Syrup 107 
 
 Maple Syrup 107 
 
 Cream Syrup, a* b, and c 107, 108 
 
 Nectar Cream Syrup 108 
 
 Orgeat Syrup 109 
 
 Syrup of Fruti Fru 109 
 
 Walnut or Hickorynut Cream Syrup 110 
 
 Chocolate Syrup, a and b Ill 
 
 Coffee Syrup, a. J, <?, and d 112, 113 
 
 Syrup of Egg Phosphate 113 
 
 Syrup of Acid Phosphates 114 
 
 Syrup of Ginger, U. S 114 
 
 Syrup of Ginger, a and b 115 
 
14 MONOGRAPH ON 
 
 Syrup of Ginger Ale 115 
 
 Syrup of Capsicum 115 
 
 Syrup of Root Beer 116 
 
 Syrup of Sarsaparilla, a and b 116 
 
 Syrup of Iron, Malt, and Phosphates 117 
 
 PART FIFTH. 
 
 Colorings. 
 
 Colorings 121 
 
 Fruit Colorings 122 
 
 Solution of Carmine, N. F 123 
 
 Solution of Cochineal, N. F 124 
 
 Tincture of Cochineal, Br 124 
 
 Solution of Cochineal 125 
 
 Tincture of Cudbear Compound, N. F 125 
 
 Tincture of Saffron, U. S " 126 
 
 Tincture of Safflower 126 
 
 Tincture of Turmeric 127 
 
 Solution of Caramel 127 
 
 PART SIXTH. 
 
 Appendix. 
 
 Appendix 131 
 
 Preservation of Lemons 132 
 
 Grating 132 
 
FLAVORING EXTRACTS. 15 
 
 Restoring Essential Oils 133 
 
 Adulteration of Oil of Bitter Almonds ... 133 
 
 Purification of the Oil of Bitter Almonds, 134 
 
 Simple Separating Funnel 134 
 
 Examination of Vanilla Beans 135 
 
 Estimation of Oil Present in Flavoring 
 
 Extracts 136 
 
 Some Flavoring Extracts of the Market. . . 137 
 
 Soluble Extracts from Volatile Oils 138 
 
 Soluble Extract of Lemon 139 
 
 Soluble Extract of Ginger, a and 5. ... .... 140 
 
 Solution of Acid Phosphates 141 
 
 Compound Phosphate Solution 143 
 
 Fruit Acid Solution 143 
 
 Soda Fountain " Mixtures " 144 
 
 Calisaya Cordial 144 
 
 Tonic Hypophosphites 144 
 
 Beef, Wine, and Iron 144 
 
 Coca Tonic 145 
 
 Coca and Calisaya 145 
 
 Foam 145 
 
 Solution of Albumen 146 
 
 Solution of Irish Moss 146 
 
 Solution of Gum Arabic 147 
 
 Tincture of Quillaia, N. F 147 
 
16 MONOGRAPH ON FLAVORING EXTRACTS. 
 
 Compound Soda Foam 148 
 
 Ales, Beers, Wines, etc 148 
 
 Ginger Beer or Ale, a and b 149, 150 
 
 Root Beer or Ale 150 
 
 Spruce Beer, a and 5 151 
 
 Ginger Wine 152 
 
 Mead 152 
 
 Conclusion 153 
 
 Index 155 
 
* 3ntro6uction. * 
 
 * ****** 
 
 THIS WORK is supposed to be for the use 
 of druggists, no description of weights or 
 measures is thought necessary, nor scarcely a 
 word of explanation, save to observe that when 
 we say ounces or pounds we mean avoirdupois, 
 the weight now officinal in the United States 
 Pharmacopoeia, as well as that used in com- 
 mercial affairs. 
 
 When we speak of grains or drams we mean 
 troy, the weight used universally in our busi- 
 ness, for such amounts. 
 
 When referring to fluiddrams or fluidounces, 
 we mean fluiddrams or fluidounces, wine meas- 
 ure; likewise, in speaking of pints or gallons. 
 
 In writing drops or minims, we will con- 
 sider the terms interchangeable, as in very- 
 small quantities the variation between one and 
 the other would be but trifling, and to drop 
 would be much more convenient. 
 
1 8 INTRODUCTION . 
 
 We have, from practice, found that a book 
 of formulas is not complete unless interleaved. 
 It often occurs that one wishes a smaller or a 
 larger amount than the formula gives, or a 
 slight variation in the proportions of some of 
 the ingredients, for economic or other pur- 
 poses, may be advisable. In either event, 
 where a permanent memorandum is wished, it 
 is much better to have a blank page attached 
 than a loose leaf, liable to be lost. 
 
PART FIRST. 
 
 Articles 
 
 Used in the Manufacture of 
 Flavoring Extracts. 
 
"It must be remembered that both good 
 ingredients and skillful manipulation are 
 essential to success, with even the best of 
 formulas" 
 
 PROF. H. M. WHELPLEY. 
 
Flavoring Extract^. 
 
 ARTICLES USED IN MANUFACTURING, 
 
 In this, as in all practical operations, a 
 proper knowledge of the articles to be used is 
 of the first importance, and, we might add, is 
 absolutely necessary to the intelligent prepara- 
 tion of Flavoring Extracts. 
 
 Much too little is known of the conditions 
 necessary to produce them, by the average 
 druggist. This then will be our first endeavor; 
 to impress this fact is all important. 
 
 In order to properly apply this knowledge, 
 a certain degree of thought and care is also 
 necessary; indeed, this will hold good under 
 any condition or circumstance, where mechan- 
 ical operations are to be prosecuted, and much 
 more so where substances so liable to change 
 are used in the processes. 
 
 With these facts firmly fixed in the mind, 
 the careful consideration of the articles used 
 in the manufacture of Flavoring Extracts may 
 be undertaken. 
 
MONOGRAPH ON 
 
 ALCOHOL. 
 
 Alcohol being the universal menstruum for 
 the preparation of flavoring extracts, we will 
 first consider the various kinds found on the 
 market, and will call them : 
 
 First Ordinary Alcohol. 
 
 Second Middle Run or Deodorized (?) 
 Alcohol. 
 
 Third Cologne Spirit, True Deodorized 
 or Atwood's Alcohol. 
 
 Ordinary ftlcohol. 
 
 Ordinary alcohol is the alcohol in common 
 use. It is the officinal alcohol of the pharma- 
 copoeia, of 94 per cent, strength, the same as is 
 recognized by the United States government, 
 the alcohol of commerce of to-day. 
 
 It is readily distinguished by its alcoholic(?) 
 odor, which is due to the presence of fusel oil, 
 and, although of the proper alcoholic strength, 
 we consider it unfit for use in the manufacture 
 of flavoring extracts. 
 
FLAVORING EXTRA&TS. 23 
 
 Middle Run or Deodorizcd(?) Alcohol 
 
 This alcohol is that which is kept separate 
 from the first and last which runs from the still 
 in its manufacture, and contains much less 
 fusel oil than either of those portions. It is 
 far better suited for general use (except tech- 
 nical), than the ordinary alcohol. It is the 
 article usually furnished by the wholesale 
 trade when deodorized is ordered. 
 
 It can be used in the manufacture of flavor- 
 ing extracts with moderate success, but is not 
 pure enough for a first class product. 
 
 Cologne Spirit, True Deodorized or 
 Atwood's Alcohol.* 
 
 This is the alcohol of alcohols. To get this 
 is to get the best. Our advice is, be sure you 
 get it. When mixed with oils or flavorings of 
 any kind whatever, it is perfectly submissive. 
 It does not speak up, by its presence, and say 
 I am here, I, king alcohol ; no, there is no fusel 
 oil on which to base any such presumption. 
 Your flavoring alone will speak; it alone has 
 precedence. 
 
 NOTE ''Perfumers' 1 Alcohol can now be had which, it is claimed, 
 is very much 'superior to cologne spirit, as the purest alcohol ob- 
 tainable was formerly called. It is termed perfumers' alcohol 
 because it was found necessary to prepare a very high grade of 
 alcohol for those who need a solvent for fine odors, on the score 
 of economy, and to insure greater excellence of product. 1 ' 
 
 * See page i, Pubs. Dept. 
 
24 MONOGRAPH ON 
 
 WATER. 
 
 is^ article, from its name, may look quite 
 thin and transparent, and, from a commercial 
 standpoint, this is true ; but when we look at it 
 from an economic angle, we have quite a dif- 
 ferent conception of its value. The import- 
 ance of water in the manufacture of flavoring- 
 extracts is next to alcohol, by replacing, in a 
 degree, this valuable and expensive solvent, 
 and at the same time serving the better to 
 develop the flavoring principle. It, too, must 
 be used with intelligence and care. 
 
 Water, for such purposes, is of two kinds : 
 
 First Distilled Water. 
 
 Second Ordinary Water. 
 
 Distilled Water. 
 
 This is by far the best kind to employ, but, 
 as we all know, often inconvenient to get, 
 especially in quantities, and still more difficult 
 to keep, as liquids, more readily than solids, 
 are prone to absorb impurities from the atmos- 
 phere ; moreover, it is often, when purchased, 
 no better than ordinarily pure water. For these 
 reasons, it is not especially recommended. 
 
FLAVORING EXTRACTS. 25 
 
 * Ordinary Water. 
 
 In speaking of ordinary water we may note 
 the two varieties in common use, soft and hard. 
 Either may be used, but the soft is to be pre- 
 ferred, for the lime and other mineral impuri- 
 ties held in solution in hard water are sure to 
 precipitate when added to alcoholic liquids. 
 
 Boiling, and after standing a few hours, fil- 
 tering, will much improve it. Soft water also 
 is improved by the same treatment. 
 
 These casual remarks on this liquid and its 
 use, in the preparation of flavoring extracts, 
 will suffice, we trust, to give a proper concep- 
 tion of its value, and while apparently of no 
 great importance, still the careful worker will 
 appreciate and apply them. 
 
 ESSENTIAL OILS. 
 
 These are the most numerous and import- 
 ant constituents in the bases of flavorings, 
 because of their concentrated form and cheap- 
 ness of price, as well as the greater conveni- 
 
26 MONOGRAPH ON 
 
 ence in their application, as compared with the 
 more crude conditions in which they originally 
 exist. Their isolated and concentrated form is 
 also their greatest danger. First, because of 
 that enemy of oxidizable substances, the atmos 
 phere; and, secondly, from that other and 
 greater enemy (we hesitate to point squarely), 
 we will say, the dishonest man. His generic 
 name we know to be u mixer," and while we 
 do not believe him to be amphibious, we are 
 satisfied he can be found in most of our large 
 cities. We have seen him at times ourselves, 
 and the effect of his slight*of-hand perform- 
 ances we can never forget. 
 
 The proper selection and preservation of 
 essential oils is a matter of no small import- 
 ance, and until this feature of the work is well 
 learned and conscientiously adhered to, there 
 can be no certainty of securing the very end 
 for which this book is written and which is, of 
 all its features, the most important. 
 
FLAVORING EXTRACTS. 27 
 
 VEGETABLE AROMATICS. 
 
 Aromatic vegetable substances, from which 
 flavoring extracts are made direct, are not 
 numerous. The most important, perhaps, in 
 every particular, being vanilla. This, as well 
 as the liquid forms of the sources of flavorings, 
 is liable to be deteriorated, not so much from 
 natural as from causes directly under the con- 
 trol of, and often attributed to, man. A sorry 
 fact, if true. 
 
 Other aromatic vegetable sources of flavor- 
 ings are not to any great degree liable to soph- 
 istication. 
 
 In closing these remarks on the materials 
 used in the manufacture of flavoring extracts, 
 we have tried to outline a general plan of par- 
 ticulars which, we trust, will be an earnest of 
 our efforts in the pages to follow. We shall 
 attempt to lasso every fact of importance in 
 the fundamental work, as well as in the detail 
 of formula. If we fail to satisfy the most 
 exacting, it will not be for want of earnest 
 effort, and we trust our effort will not be in 
 vain. 
 
PART SECOND. 
 
 Flavoring Extracts. 
 
"The manufacture of flavoring extracts 
 belongs properly to the art of pharmacy, 
 but the business, through competition, has 
 fallen into such hands that there is no 
 longer any uniformity in the quality nor 
 excellence in much that is made" 
 
 W. S. Sxow, PH. C. 
 
Manufacture of 
 pJavorincj 
 
 An attempt at excuse for producing this 
 monograph might, perhaps, be strengthened 
 by reference to our text-books, especially our 
 works on pharmacy. They tell of flavored 
 syrups, but nothing is said of flavoring extracts. 
 Hence, we see queries from druggists in phar- 
 maceutical journals, asking for information 
 regarding literature on this subject, and the 
 reply that follows, " there is no work on flavor- 
 ing extracts published, to our knowledge." 
 
 Thus we see that the manufacture of flavor- 
 ing extracts, so far as our knowledge goes, is 
 the only branch of industry which can be 
 classed as an art, that has no written law by 
 which it may be governed. 
 
 For every existing fact in nature there is 
 said to be a cause ; likewise, there may be good 
 reasons for this existing fact. 
 
 *NOTE The terms Concentrated Extracts, Concentrated Tinct" 
 ures and Concentrated Essences, as referred to in price lists, often 
 mean the same. 
 
MONOGRAPH ON 
 
 QUALITY OF FLAVORING EXTRACTS SOLD. 
 
 To make a good flavoring extract, requires 
 great care, as well as a critical taste which will 
 enable the operator to judge of the quality of 
 the materials used. 
 
 It has been said that no careless man need 
 attempt the business of wine making, for he 
 will surely fail. We will say that in the man- 
 ufacture of flavoring extracts no careless or 
 ignorant man need attempt their preparation, 
 for he will utterly fail. 
 
 We have on several occasions been asked 
 by grocers our opinion of the quality of spec- 
 imens of extracts offered for sale by manufac- 
 turers, and, as a rule, when the price was fair 
 the extract was found to correspond with the 
 price. Likewise, when a cheap article was 
 offered, it was found invariably poor. 
 
 This rule, although holding good in the 
 main, like all others, has its exceptions ; espec- 
 ially is this so in cities, and more particularly 
 in case of supplies furnished to confectioners, 
 bakers and restaurants, when the article is sold 
 in bulk. Men of much enterprise and little 
 knowledge essay to enter a business and pro- 
 
FLAVORING EXTRACTS. 
 
 duce goods of which they know nothing. To 
 secure business, they cut prices, and of neces- 
 sity, they buy cheaply (the poorest is given 
 them), common alcohol, often below the aver- 
 age, oils inferior, result, an extract unfit for use. 
 We have seen such goods where the flavor was 
 distinctly perceptible, but where the fusel oil 
 was the more prominent of the two. While 
 intending to make strong goods they, perhaps, 
 put in the full amount of flavoring principle, 
 but not understanding the conditions necessary 
 to make a good extract, failed. 
 
 VANILLA BEANS. 
 
 The vanilla bean being the source of the 
 most important and valuable flavoring which 
 we have, will first be considered. 
 
 The bean-producing plant is a climbing 
 parasite, the Vanilla Planifolia, of Andrews, 
 according to the United States Pharmacopoeia ; 
 but the bean of commerce is derived from vari- 
 ous species of the genus Vanilla, according to 
 our pharmaceutical writers. It is native to 
 Mexico, the West Indies and South America, 
 
34 MONOGRAPH ON 
 
 and cultivated in the East Indies. That found 
 on the market is of various kinds, as to name 
 and quality. We have the Mexican, Bourbon, 
 Imitation Mexican, Tahiti, Guatemala and Va- 
 nilon or Wild Vanilla, the latter differing most 
 from the others in appearance, flavor and 
 value. 
 
 Quality of Vanilla 
 
 In quality we find quoted " ordinary," 
 "fair," "good," "prime," "extra," "split," 
 "cut," "broken lots of mixed lengths," and 
 " powdered with fifty per cent, of sugar." 
 Thus we have various grades, from which no 
 one can fail to find his liking, either in price 
 or quality. Prices ranging usually from two 
 to twelve dollars a pound, often much higher. 
 
 The relative intrinsic value of vanilla beans, 
 especially as to Mexican or Bourbon, appears 
 to be subject to all the turnings of a theolog- 
 ical question. "Make your extract of Mex- 
 ican," "buy Bourbon," "try Tahiti," and the 
 like advice can be met in druggist's journal or 
 business circular, each claiming superiority or 
 advantage for a certain kind, as in every 
 
 * See page ii, Pubs. Dept. 
 
*%** 
 
FLAVORING EXTRACTS. 35 
 
 department of trade. But the old rule, u the 
 quality regulates the price," will be a good one 
 to remember in this, as in most other cases. 
 
 The question of length, as to value, which 
 we never could fully comprehend, appears now 
 to be ignored by some of the larger dealers. 
 "We do not suppose that the mere length of 
 the bean has any more to do with its flavor or 
 flavoring qualities than the length or breadth 
 of a man decides his mental or moral qualities. 
 But as position and culture and education all 
 play their part in the formation of character, 
 so soil, climate and cultivation establish the 
 quality of the fruit under consideration." 
 
 In purchasing vanilla beans it is almost a 
 necessity to take them on trust, as to quality, 
 although you are usually expected to pay for 
 them in cash. This would appear an unreason- 
 able condition of affairs and to be wholly 
 objectionable, but it is only the first part of 
 the conditions to which we take exceptions. 
 
 In buying vanilla beans try to deal, not 
 merely with a reliable house, but with the 
 most reliable vender of whom you have knowl- 
 edge. To be candid, we need more light on 
 the relative value of this fruit. All we are 
 
36 / MONOGRAPH ON 
 
 sure of in purchasing is the price and the 
 length of the beans. They might be made of 
 wood pulp, colored with caramel and flavored 
 with synthetical vanilin, for all that. 
 
 Some years since we purchased a lot of 
 vanilla, in which the coloring and aromatic 
 principles were sadly deficient, so much so, 
 that our reputation suffered before we were 
 aware of the real facts ; and the sorrowful part 
 was, they were purchased from a good house, 
 for a good bean, at a good price. 
 
 Exhaustion of Vanilla Beans. 
 
 The formula followed or the particular pro- 
 cess to be adopted, does not appear to us of 
 such vital importance as that whatever partic 
 ular method be taken to secure the complete 
 exhaustion of the bean, the work be well done, 
 whether percolation, maceration or digestion, 
 or a combination of the three. 
 
 The directions under each separate formula 
 will, of course, apply to that formula, but the 
 proper carrying out of the details can only rest 
 with the operator. 
 
FLAVORING EXTRACTS. 37 
 
 Earnest, intelligent effort will always repay 
 a hundred fold, in the manufacture of the 
 extract of vanilla, as in every other process. 
 
 The proper menstruum, of course, will be 
 the one that intelligent experiment has proven 
 the most perfectly to exhaust and preserve the 
 important principles of the substances oper- 
 ated upon. 
 
 The United States Pharmacopoeia of 1880, 
 under the name of Tincture of Vanilla, directs 
 a menstruum composed of two parts alcohol 
 and one part water (each by weight), of which 
 fifty (50) parts are taken to ten (10) parts of 
 the vanilla bean, and twenty (20) parts of 
 sugar. The vanilla is cut in small pieces and 
 macerated in half the mixture for twelve 
 hours, the liquid drained off and set aside. 
 The vanilla is then beaten into a uniform pow- 
 der, with the sugar, in a mortar, packed in a 
 percolator and the reserved liquid poured on ; 
 then the remainder of the liquid, and con- 
 tinued until one hundred parts of the "tinct- 
 ure ? ' are obtained. 
 
 Prof. Wm. Proctor, Jr., has published the 
 result of his efforts, as to the preparation of 
 this particular extract, which we will give 
 under the formula proposed by him. 
 
38 MONOGRAPH ON 
 
 We consider the vanilla bean as ranking 
 among the hardest substances from which to 
 extract its virtues, especially by percolation 
 alone. 
 
 The following formulas will, however, speak 
 for themselves. 
 
 To Make a Good Extract of Vanilla * 
 
 u The only requirements are cologne 
 s^)irit, water, sugar, GOOD beans and time, 
 especially the last two. I have never yet 
 been able to discover why brandy should 
 be employed, except to increase the cost 
 of the preparation; deodorized alcohol 
 and water are quite as good, if not bet- 
 ter. A mixture of cologne spirit, water 
 and glycerin have been tried, but I have 
 not found the addition of glycerin an 
 improvement:' DR . Q. P. NICHOLS. 
 
 *This extract differs from most of the other important ones in 
 its source, being made direct from the aromatic substance in its 
 crude or natural condition; also in that it does not depend on a 
 volatile oil for its virtue. This fact, together with experience, 
 would seem to warrant the conclusion that time is a factor in the 
 complete ripening or perfecting of this extract. You may demon- 
 strate this by keeping an extract of vanilla for, say one year or 
 over one summer, and then comparing with one recently made by 
 exactly the same formula Thi notion among manufacturing 
 perfumers is accepted as a fact, us to the extract of musk. 
 
FLAVORING EXTRACTS. 39 
 
 Extract of Vanilla. * a 
 
 Vanilla (good quality) 1 ounce. 
 
 Sugar (coarse granulated) 2 ounces. 
 
 Simple Syrup 1 pint. 
 
 Diluted Alcohol, sufficient quantity. 
 
 Cut the vanilla, transversely, in small sec- 
 tions and triturate it with the sugar until 
 reduced to a coarse powder; put this in a glass 
 funnel prepared for percolation, and pour on 
 diluted alcohol until a pint of tincture has 
 passed ; add this to the syrup and mix them. 
 
 It will be necessary to remark, with refer- 
 ence to this formula, that at the time of its 
 publication (1866), the dilute alcohol in use 
 among druggists and officinal in the United 
 States Pharmacopoeia, was of 39 per cent, 
 strength; that is, equal parts of alcohol and 
 water, by measure. The alcohol, too, was of 
 85 per cent, strength, consequently, the dilute 
 alcohol of to-day would be a very much 
 stronger spirit. 
 
 *Proctor. 
 
 NOTE Flavoring Extract of Vanilla is sometimes erroneously 
 called Fluid Extract. 
 
40 MONOGRAPH ON 
 
 Extract of Vanilla. * I 
 
 Vanilla Beans 1 pound. 
 
 Diluted Alcohol (Atwood) 2 gallons. 
 
 Alcohol (Atwood) 4 fl. ounces. 
 
 Cut the vanilla into very small fragments, 
 and macerate in the diluted alcohol for two 
 weeks; then place it in a displacement appa- 
 ratus with an equal bulk of sand (washed); 
 put the dilute alcohol through, and finally the 
 strong. 
 
 The same remarks regarding the alcoholic 
 strength may be applied to this formula as are 
 made under the previous one. 
 
 Extract of Vanilla, f c 
 
 (QUICK METHOD) 
 
 Vanilla Bean (cut fine) 8 ounces. 
 
 Cologne Spirit 5 pints. 
 
 Water 3 pints. 
 
 Mix the liquids. Put one-third of the mix- 
 ture in a suitable water bath apparatus with 
 the cut beans. Cover closely, and heat to not 
 over 140 F. for one hour, and remove the heat. 
 Drain off the liquid, add another third of the 
 
 *Parrish. t Bedford. 
 
FLAVORING EXTRACTS. 41 
 
 liquid, repeat the process, and again with the 
 remaining portion of the liquid. Put the 
 beans into a percolator, and having mixed one- 
 half pint of the liquid in the proportions 
 given, percolate to remove the last traces of 
 the extract from the beans. 
 
 Filter the mixed liquids and pour the per- 
 colate on the filter to remove the adherent 
 extract. 
 
 This will be found to be one of the most 
 satisfactory of all processes, in the hands of a 
 careful manipulator who knows how to avoid 
 the risk of inflaming alcohol. 
 
 Extract of Vanilla, d 
 
 Vanilla '. . . . 1 ounce. 
 
 Alcohol (95 per cent.) 3 fl. ounces. 
 
 Dilute Alcohol, sufficient to make 1 pint. 
 
 Cut the Vanilla into short pieces and bruise 
 well with sand ; then pack in a displacer ; add 
 first the strong alcohol, then the diluted alco- 
 hol, to make one pint. Let stand for twenty- 
 four hours and filter. If desired, two ounces 
 of syrup may be added to the gallon. 
 
42 MONOGRAPH ON 
 
 Extract of Vanilla, e 
 
 Vanilla Beans (Mexican) 4 ounces. 
 
 Sugar (granulated) 4 ounces. 
 
 Alcohol, a sufficient quantity. 
 
 Cut the Vanilla, transversely, into small 
 pieces, and reduce it, with the Sugar, to as fine 
 a condition as practical, by powdering in an 
 iron mortar. Moisten the powder with 50 per 
 cent, alcohol; pack in a percolator, in which 
 allow the whole to macerate for twenty-four 
 hours, and displace at the rate of 40 drops a 
 minute, until four (4) pints of extract are 
 obtained. 
 
 Extract of Vanilla, f 
 
 Vanilla Beans 1 ounce. 
 
 Rock Candy 2 ounces. 
 
 Deodorized alcohol and water a sufficient 
 quantity of each. 
 
 Cut the Vanilla Beans in small pieces with 
 a sharp knife, transfer to an iron mortar, and 
 beat, with the Rock Candy, into a fine powder ; 
 place this in a bottle with nine (9) tluidounces 
 of alcohol; allow to macerate, with occasional 
 agitation, for twenty-four (24) hours, and add 
 seven nuidounces of water; then treat in the 
 same manner for two (lavs, and filter. 
 
FLAVORING EXTRACTS. 43 
 
 TONKA BEANS. 
 
 (TONGA BEANS) 
 
 Tonka bean is the seed of Diplerix Odor- 
 ata, of Wildinham, a large tree growing in 
 Guiana. It is not described as being used for, 
 or recommended as, a flavoring for culinary 
 purposes, in the text-books, but only for flavor- 
 ing snuff. We all well know, however, its 
 extensive use as a flavoring in cookery. 
 
 Two varieties, as commonly found in the 
 market, are noted, Angostura and Para; the 
 former being held at a price much above the 
 latter. Another kind, Surianum, is also known 
 in commerce. 
 
 The Tonka bean has a strong, agreeable, 
 rather heavy, aromatic odor, which, while not 
 resembling the vanilla in flavor, is almost uni- 
 versally substituted for it in the manufacture 
 of cheap forms of that extract, and accepted 
 without question, from its long continued use, 
 by a sane and confiding public. 
 
 The formulas for vanilla extract, which fol- 
 low, will all contain it, to fill a want, and as a 
 necessary condition of the trade, as we find it. 
 
 of TST. 
 
 UHIVBESITT 
 
44 MONOGRAPH ON 
 
 Extract of Vanilla with Tonka. 
 
 Vanilla Beans 4 ounces. 
 
 Tonka Beans 8 ounces. 
 
 Deodorized Alcohol (proof) 8 pints. 
 
 Simple Syrup 2 pints. 
 
 Cut and bruise the Vanilla Beans, afterward 
 adding and bruising the Tonka Beans ; macer- 
 ate for fourteen days in one-half of the spirit, 
 with occasional agitation; pour off the clear 
 liquor and set aside; pour the remaining spirits 
 on the magma, and heat by means of a water 
 bath to about 170 Fahrenheit, in a loosely cov- 
 ered vessel; keep it at that temperature for 
 two or three hours, and strain through flannel 
 with slight pressure; mix the two portions of 
 liquid and filter through felt ; add the syrup. 
 
 If a genuine Extract of Vanilla is desired, 
 take of vanilla beans six ounces, omit the 
 Tonka, and proceed as above. 
 
 This process so exhausts the beans that 
 percolation is unnecessary. 
 
 NOTE The above process does not produce a perfectly clear 
 extract. One-half dram of carbonate of magnesia to each ounce; 
 rub well and filter: will produce a clear preparation. 
 
FLAVORING EXTRACTS. 45 
 
 Here we have an Extract of Vanilla with 
 Tonka, and truly "there is no accounting for 
 tastes,'* as the old lady with the bovine posses- 
 sion, remarked. 
 
 We once knew a lady of widely reputed 
 good judgment and fine taste, who preferred 
 an extract of vanilla made from a combination 
 of vanilla and tonka to one made from the 
 vanilla alone. The latter sample we know to 
 have been pure and of good quality. 
 
 To quote from the author of the foregoing 
 formula : " I even forgot that tastes differ, and 
 that all do not smell from the same standpoint; 
 that some who use the extract largely prefer 
 one made from the vanilla bean, while others 
 would select a preparation containing a certain 
 proportion of the Tonka; that the dislike of 
 some persons to vanilla, in any form, might 
 lead them to pronounce the best extract 
 inferior." 
 
 Hence, we say there can be no accounting 
 for tastes. Lack of judgment or perception, it 
 may be, often has more to do with like or dis- 
 like in such matters than anything else. 
 
46 MONOGRAPH ON 
 
 Extract of Vanilla Standard. 
 
 Vanilla Beans 3 ounces. 
 
 Tonka Beans 6 ounces. 
 
 Sugar 12 ounces. 
 
 Alcohol (middle run) 1 quart. 
 
 Water 3 quarts. 
 
 Cut the Vanilla Beans, transversely, in small 
 pieces and reduce to a fine powder, by placing 
 in an iron mortar small quantities at a time, 
 with two or three times the bulk of sugar; 
 then reduce the Tonka beans to fine powder; 
 mix well, pack firmly, without moistening, in 
 a conical percolator; mix the liquids and per- 
 colate. 
 
 This formula represents a fair average of 
 the respectable vanilla extracts of the market, 
 We only state a fact, and will neither com- 
 mend or condemn it. 
 
FLAVORING EXTRACTS. 47 
 
 Extract of Vanilla without Vanilla. 
 
 Tonka Beans 10 ounces. 
 
 Prunes (freed from the seed) 1 pound. 
 
 Raisins 4 ounces. 
 
 Currants 3 ounces. 
 
 Orris Root (powdered) 4 ounces. 
 
 Balsam of Peru 3 ounces. 
 
 New Orleans Molasses 1 quart. 
 
 Alcohol and water, of each sufficient. 
 
 Bruise the Tonka Beans and digest for two 
 or three hours in a quart of hot water. Out 
 the fruits small, add the powdered Orris, and 
 cover with a mixture of alcohol, five pints, and 
 water, one gallon. To this add the Tonka, both 
 beans and the liquid; macerate for ten days; 
 add the Balsam Peru and Molasses, and filter; 
 lastly add enough diluted alcohol to make the 
 extract measure two and one-fourth gallons, 
 and color with solution of caramel, if desired. 
 
 Now, of the various formulas we have 
 known, this one would appear to outdo them 
 all. It is not true to name in the least partic- 
 ular, nor could we ask for excuse for placing it 
 here, save as a curiosity, and to show what a 
 formula may be. 
 
48 MONOGRAPH ON 
 
 "A great deal of conscientious care 
 must be used in the selection of volatile 
 oils, that they be of the best quality and 
 recently distilled" 
 
 PKOF. JOSEPH KEMINGTOX. 
 
V LA YOKING EXTRACTS. 41) 
 
 OIL OF LEMON. 
 
 This oil, from which the extract is pro- 
 duced, comes next in importance, as a flavor- 
 ing, to vanilla, because so extensively used. 
 
 Oil of lemon is a volatile oil, separated by 
 mechanical means from fresh lemon peel, 
 which is the rind of Citrus Limonum, Risso; 
 specific gravity, 0.850 ; soluble in two parts of 
 alcohol. It may be preserved from the effects 
 of oxidation by mixing it, while fresh, with five 
 (5) per cent, of alcohol and separating the oil 
 after it has become clear. Keep in a cool place. 
 
 As mankind is divided into different races 
 so, commercially, oil of lemon is divided into 
 different grades; these, however, unlike the 
 former, only remain separate for a short period 
 and do not, perhaps, continue so after they 
 have left second hands. They are sometimes 
 called "select," "extra," "prime," or "fair," 
 with prices to suit the different kinds, higher 
 or lower, as you ascend or descend the scale. 
 In buying, buy the best; good may mean very 
 little ; the best is none too good. 
 
50 MONOGRAPH ON 
 
 Lemon Extracts. 
 
 This largely used extract, perhaps, from its 
 extensive manufacture and sale, has suffered 
 more abuse and misrepresentation than all the 
 others combined, excepting vanilla, although 
 its preparation, if the fundamental rules laid 
 down in this work are observed, is not difficult. 
 Its sale, in some parts of the country, is much 
 in excess of the universally admired vanilla, 
 while in others the reported demand is not 
 greater. 
 
 We give, under this head, two formulas for 
 the above named extract. The first as spirit, 
 sometimes called Essence (?) of Lemon, of the 
 United States Pharmacopoeia; the second as 
 Tincture of Lemon or Tincture of Fresh Lemon 
 Peel, of the 'British Pharmacopoeia. Both are 
 good preparations. The U. S. formula contains 
 the oil and rind, while the Br. has only the 
 rind added to the spirit. Each is given in the 
 language of its particular authority. 
 
FLAVORING EXTRACTS 51 
 
 Spirit of Lemon U, S- 
 
 (E88ENCE(?) OF LEMON) 
 
 Oil of Lemon ... 6 parts. 
 
 Lemon Peel (freshly grated) 4 parts 
 
 Alcohol, a sufficient quantity. 
 
 Dissolve the Oil of Lemon in ninety (90) 
 parts of Alcohol, add the Lemon Peel, and mac- 
 erate for twenty-four hours ; then filter through 
 paper, adding through the filter enough Alcohol 
 to make the spirit weigh one hundred (100) 
 parts. . 
 
 Tincture of Lemon Br. 
 
 (TINCTUBB OF FRESH LEMON PEEL) 
 
 Fresh Lemon Peel (sliced thin) . 2 ounces. 
 Proof Spirit* 1 pint, imp. 
 
 Macerate for seven (7) days in a closed ves- 
 sel, with occasional agitation; strain, press and 
 filter; then add sufficient Proof Spirit to make 
 one (1) pint, imperial measure. 
 
 u Concentrated tinctures 1 ' of lemon and 
 orange are now coming into use, which are sold 
 as superior flavorings. 
 
 *Proof spirit (Br.), may be made by mixing alcohol (U. S.), 61 
 parts and water 42 parts, the mixture shrinking to 100 parts. 
 
 NOTE A Tincture of Fresh Lemon Peel formula was published a 
 few years since, in which it was directed to pare the fruit thinly 
 and place it in a suitable vessel with deodorized alcohol, using 
 four (4^ ounces of peel to the pint. After standing for thirty (30) 
 days, draw off and filter. This was called a saturated or stock 
 tiucture, to be used in making the Flavoring Extract. 
 
52 MONOGRAPH ON 
 
 Extract of Lemon. * a 
 
 Rind of Lemon (exterior) 2 ounces. 
 
 Alcohol (95 percent.), deodorized, 2 pints. 
 Oil of Lemon (recent) 3 11. ounces. 
 
 Expose the Lemon Rind to the air until per- 
 fectly dry, then bruise it in a wedgewood mor- 
 tar and add it to the Alcohol, with agitation, 
 until the color is extracted; then add the Oil, 
 and, if it does not immediately dissolve and 
 become clear, let it stand, with occasional agi- 
 tation, for a day or two, and filter. 
 
 The color for this extract may be obtained 
 from safflower, but, for many reasons, it is best 
 to use the natural lemon color. The object of 
 exposing the rind is to avoid weakening the 
 alcohol, which should be as pure as possible. 
 
 When materials used are the best, and the 
 extract is well corked in a full bottle, it im- 
 proves by standing a few weeks before filtering. 
 
 * Proctor. 
 
FLAVORING EXTRACTS. 53 
 
 Extract of Lemon, f b 
 
 Oil of Lemon (fresh) 8 ounces. 
 
 Lemon Peel (fresh, grated) 4 ounces. 
 
 Alcohol (Atwood's, diluted, q. s.) . . . 1 gallon. 
 Mix Oil and Peel of Lemon with seven (7) 
 pints of the alcohol, then add a mixture of 
 water and alcohol, one (1) pint, in such pro- 
 portions that the mixture will be only slightly 
 clouded ; let stand seven days and filter for use. 
 
 Extract of Lemon Improved. 
 
 Oil of Lemon (select) 8 fl. ounces. 
 
 Oil of Lemongrass (fresh) 1 fl. dram. 
 
 Lemon Peel (fresh grated) from. . 1 dozen. 
 
 Alcohol (Atwood's) 7 pints. 
 
 Water (boiled) 1 pint. 
 
 Mix and macerate for seven days. If in a 
 hurry for the product, percolate through the 
 Lemon Peel and filter. 
 
 The addition of any other substance than 
 the oil and rind of the lemon has not, so far as 
 we know, been recommended. A circumstance 
 that occurred some years since has led us, after 
 the lapse of a decade, to the belief that an 
 
 tParrish. 
 
 
54 MONOGRAPH ON 
 
 addition may be made with great improvement 
 in the product. In this departure, we literally 
 "go to grass" for our addition, but it is to 
 Lemongrass. However, to use the words of 
 Franklin, "for want of care" in using this 
 flavor, one may easily overdo the thing. As 
 the result of our experience, we may venture 
 the statement that after its value has become 
 generally known, no extract of lemon will be 
 considered perfect without it, It stands related 
 to lemon extract as musk to perfumes. It is a 
 fastener, a developer, and while not made from 
 the lemon, it is pre-eminently the thing.* 
 
 Extract of Lemon Standard. 
 
 Oil of Lemon .....-' 3 fl. ounces. 
 
 Spirit of Lemon 6 fl. ounces. 
 
 Tincture of Turmeric 1 fl. ounce. 
 
 Alcohol (middle run) 6 pints. 
 
 Water (boiled) 20 fl. ounces. 
 
 Mix and filter, if necessary. 
 
 As was remarked under Standard Extract 
 of Vanilla, this formula also may be taken as 
 producing an average extract of the market. 
 
 *The lower the grade of spirit and lemon "oil used, the greater its 
 perceived virtue. 
 
FLAVORING EXTRACTS. 55 
 
 OIL OF ORANGE. 
 
 The oil of orange is the source of the flavor- 
 ing of that name. It is a volatile oil, extracted 
 by mechanical means from fresh orange peel, 
 which is the rind of Citrus Aurantium* Risso; 
 specific gravity, 0.860; it dissolves in two parts 
 of alcohol. 
 
 Oil of orange is very prone to decomposi- 
 tion and acquires a disagreeable terebinthinate 
 odor. It may be preserved by mixing, while 
 fresh, with five (5) per cent, of alcohol and 
 proceeding as in the case of oil of lemon; or 
 better, perhaps, by shaking in one-fourth its 
 volume of water, separating and mixing with 
 five times its measure of alcohol. Keep in a 
 cool place. 
 
 Several grades of this oil may be found in 
 first and second hands, at prices to correspond. 
 The same advice is given here as under oil of 
 lemon, and even greater care should be em- 
 ployed in its selection than in the case of that 
 oil. In buying, buy the best only; price should 
 be a secondary consideration. It is the cha- 
 meleon among volatile oils, and, although 
 " change " is not printed on the label, it can be 
 found as time goes on, by examining the con- 
 tents of the bottle. 
 
56 MONOGRAPH ON 
 
 Tincture of Sweet Orange Peel-U. S. 
 
 Sweet Orange Peel (recently sepa- 
 rated from the fresh fruit and de- 
 prived of the inner white layer) . . 20 parts. 
 
 Alcohol (sufficient to make) 100 parts. 
 
 Mix the Orange Peel, previously cut into 
 small pieces, with eighty (80) parts of alcohol, 
 and macerate for twenty-four hours ; then pack 
 it moderately in a conical percolator, and grad- 
 ually pour alcohol upon it until one hundred 
 (100) parts of tincture are obtained. 
 
 We think it would be much better to grate 
 the orange peel, as a matter of neatness, as 
 well as economy of time and perfection of 
 process. 
 
 No authority, as obtained from the books, 
 would warrant one in using any other than the 
 ordinary alcohol, that in common use. 
 
 This delicate flavor would be a good one on 
 which a progressive druggist could readily sat- 
 isfy himself as to this point. 
 
 As observed under Tincture of Lemon, Br., 
 flavorings called "concentrated tinctures," are 
 coming into use. 
 
FLAVORING EXTRACTS. 57 
 
 Extract of Orange. * a 
 
 Rind of Orange (exterior) 2 ounces. 
 
 Alcohol (95 percent, deodorized), 1 pint. 
 
 Oil of Orange 2 fl. ounces. 
 
 Proceed as in the recipe for Extract of 
 Lemon. It is much more difficult to obtain oil 
 of orange in a fit state for making this extract 
 than that of lemon, and none should be used 
 that is not perfectly free from the terebinthin- 
 ate odor developed by exposure and age. 
 
 In purchasing the oil for this purpose, it 
 should be put into small bottles, nearly full, 
 closely sealed, and kept in a dark place. 
 
 Extract of Orange. & 
 
 Oil of Fresh Orange Peel 4 fl. ounces. 
 
 Peel of Fresh Orange (grated) . . 4 ounces. 
 Alcohol (Atwood's, diluted, q. s.), 1^ gallons. 
 
 Mix the Oil and Peel of Orange with ten 
 pints of the alcohol and proceed in the same 
 manner as directed under formula for Extract 
 of Lemon. 
 
 * Procter. 
 
58 MONOGRAPH ON 
 
 Extract of Bitter Almond, a 
 
 (EXTRACT OF PEACH) 
 
 Oil of Bitter Almond 2 fl. drams. 
 
 Alcohol (95 per cent., deodorized), 1 pint. 
 Tincture of Turmeric or Safflower, fl. dram. 
 
 Mix and filter. 
 
 The directions accompanying this prepara- 
 tion should state that it is poisonous in quality. 
 
 It is not unusual in England to deprive the 
 oil of bitter almonds, to be used in flavoring, 
 of its hydrocyanic acid, before diluting it. As 
 some may prefer to do this, to secure their 
 preparation from the danger always incident 
 to selling so potent a poison as the oil of bitter 
 almonds for culinary purposes, even as a dilute 
 solution, we offer a process for removing the 
 poison.f 
 
 Extract of Almond. & 
 
 (EXTRACT OF PEACH) 
 
 Oil of Bitter Almond 1 fl. ounce. 
 
 Alcohol ( Atwood's) 2 pints. 
 
 Water 4 pints. 
 
 Dissolve the Oil in the Alcohol and add the 
 Water gradually, taking care not to make the 
 solution milky. 
 
 tSee Appendix. 
 
FLAVORING EXTRACTS. 59 
 
 Extract of Almond, c 
 
 (EXTRACT OF PEACH) 
 
 Oil of Bitter Almond 1 fl. dram. 
 
 Alcohol (deodorized) 10 fl. ounces. 
 
 Water (warm) 5 fl. ounces. 
 
 Mix the Oil with the Alcohol, and after 
 allowing to stand twenty four (24) hours, add 
 the Warm Water. 
 
 Extract of Ro$c. a 
 
 Oil of Rose i fl. dram. 
 
 Hundred-leaved Roses (recent) .... 1 ounce. 
 Deodorized Alcohol 1 pint. 
 
 Bruise the Rose Leaves, extract by macera- 
 tion in the Alcohol ; follow by expression, so as 
 to get a pint, in which dissolve the Oil, and 
 filter. 
 
 In the absence of the recent rose leaves, 
 dried red rose leaves may be used, or this 
 ingredient may be omitted, adding a minute 
 quantity of tincture of cochineal, to give a pale 
 rose tint. 
 
MONOGRAPH ON 
 
 Extract of Rose, b 
 
 Oil of Rose (Kezanlick) -J- fl. dram. 
 
 Red Rose Leaves 2 ounces. 
 
 Alcohol (Atwood's) 2 pints. 
 
 Water 4 pints. 
 
 Dissolve the Oil in the Alcohol and grad- 
 ually add the Water, then the Rose Leaves, and 
 macerate for seven days and filter. 
 
 A great difference in the strength of these 
 two formulas is observed. 
 
 Extract of Rose, c 
 
 Otto of Rose (Kezanlick) 60 minims. 
 
 Alcohol (deodorized), and Water, 
 
 of each 8 fl. ounces. 
 
 Solution of carmine sufficient to color. 
 
 Mix and filter, if necessary. 
 
 The proportion of Otto may, of course, be 
 varied. For a cheaper, but very good extract, 
 half of otto of rose and half of otto of rose 
 geranium may be used. Both should be of 
 fine quality. 
 
FLAVORING EXTRACTS. 61 
 
 Extract of Nectarine. 
 
 Oil of Bitter Almonds 45 drops. 
 
 Oil of Lemon f fl. ounce. 
 
 Oil of Orange f fl. ounce. 
 
 Oil of Rose 8 drops. 
 
 Oil of Neroli 8 drops. 
 
 Tincture of Fresh Lemon Peel ... 1 fl. ounce. 
 Tincture of Fresh Orange Peel . . 1 fl. ounce. 
 
 Alcohol (deodorized) 40 fl. ounces. 
 
 Mix well and filter, if necessary. Color 
 light red with tincture of cochineal. 
 
 Extract of Cinnamon, a 
 
 Oil of Cinnamon 2 fl. drams. 
 
 Ceylon Cinnamon (in powder) . . . -J- ounce. 
 
 Alcohol (deodorized) 1 pint. 
 
 Water ... V 1 pint. 
 
 Dissolve the Oil of Cinnamon in the Alcohol, 
 and gradually add the Water, and then the Cin- 
 namon, and agitate occasionally for several 
 hours ; lastly, filter the liquid through the dregs 
 on a paper filter, so that it may be transparent. 
 This preparation is much improved by using 
 oil of Ceylon cinnamon, but when the oil of 
 cassia is employed, the cinnamon powder par- 
 tially corrects its flavor. 
 
62 MONOGRAPH ON 
 
 Extract of Cinnamon, b 
 
 Cinnamon Bark (true, in powder), 1 pound. 
 Alcohol (Atwood's, diluted) 1-J- gallons. 
 
 Macerate for seven (7) days and filter. 
 
 It will be readily seen, by comparing this 
 with the preceding formula, that though the 
 color of the latter is much darker, the strength 
 is much less, as is also the cost of manufacture. 
 
 Extract of Nutmeg or Mace, a 
 
 Oil of Nutmeg (of good quality) . 2 fl. drams. 
 
 Mace (in coarse powder) 1 ounce. 
 
 Alcohol (deodorized) 2 pints. 
 
 Mix the Oil of Nutmeg and powdered Mace 
 together, add them to the Alcohol, and, after 
 several hours' maceration, filter the liquid 
 through the dregs on a paper filter. 
 
 Extract of Nutmeg$. b 
 
 Oil of Nutmegs 4 fl. ounces. 
 
 Nutmegs (grated) 15 in number. 
 
 Alcohol (Atwood's, diluted 1 to 2) 1 gallon. 
 
 Mix and macerate for seven (7) days and 
 filter. 
 
FLAVORING EXTRACTS. 63 
 
 Extract of Cloves, a 
 
 Oil of Cloves t 2 fl. drams. 
 
 Cloves (in coarse powder) 1 ounce. 
 
 Alcohol (deodorized) ...... :. .... 2 pints. 
 
 Mix the Oil and powdered Cloves together, 
 add them to the Alcohol, and, after several 
 hours' maceration, filter the liquid through the 
 dregs on a paper filter. 
 
 Extract of Cloves, b 
 
 Oil of Cloves ..................... 4 ounces. 
 
 Cloves (bruised) .................. 1 ounce. 
 
 Alcohol (Atwood's, diluted, q. s.) . . . 1 gallon. 
 
 Mix and allow it to stand seven days and 
 filter. _ 
 
 Extract of Allspice. 
 
 Oil of Allspice .................. 2 fl. drams. 
 
 Allspice (in coarse powder) ...... 1 ounce. 
 
 Alcohol (deodorized) ............ 2 pints. 
 
 Mix the Oil and powdered Allspice together, 
 add them to the Alcohol, and, after several 
 hours' maceration, filter the liquid through the 
 dregs on a paper filter. 
 
 V or THS 
 
 UHI7ERSIT7 
 
64 MONOGRAPH ON 
 
 Extract of Ginger. 
 
 Jamaica Ginger (in fine powder) ... 4 ounces. 
 Simple Syrup pint. 
 
 Alcohol (deodorized), a sufficient quantity. 
 
 Pack the Ginger, moistened with a little 
 alcohol, in a funnel prepared for percolation, 
 and pour on Alcohol until a pint and a half of 
 tincture has passed; to this add the Syrup, 
 and mix. If properly prepared, no precipitate 
 occurs. 
 
 Extract of Black pepper. 
 
 Black Pepper (in fine powder) . ... 4 ounces. 
 Alcohol (deodorized, sufficient to 
 
 make) 2 pints. 
 
 Pack the Pepper, moistened with a little 
 alcohol, in a funnel prepared for percolation, 
 and pour on alcohol until two pints of tincture 
 has passed. 
 
 Extract of Capsicum. 
 
 (EXTRACT OF CAYENNE) 
 
 Cayenne Pepper (in fine powder) . . 4 ounces. 
 Alcohol (deodorized, sufficient to 
 
 make) 2 pints. 
 
 Moisten, pack, and proceed as in formula 
 for black pepper. 
 
FLAVORING EXTRACTS. 65 
 
 Extract of Celery, a 
 
 Celery Seed 2 ounces. 
 
 Alcohol, 95 per cent , deodorized, and water, 
 each a sufficient quantity. 
 
 Bruise the Celery Seed finely, pack in a 
 small percolator, and gradually pour on a pint 
 of alcohol ; then add water until first a pint of 
 tincture and then a pint of infusion has 
 passed; mix these, triturate with a dram of 
 carbonate of magnesia, and filter through 
 paper. As thus made, extract of celery has a 
 light brown color, an agreeable odor and a well 
 marked taste of celery. 
 
 Extract of Celery, b 
 
 Celery Seed (fresh crushed) 8 ounces. 
 
 Alcohol ( Atwood's, diluted 1 to 2) . . 1 gallon. 
 Mix and macerate for seven days, and filter. 
 
 Extract of Pot or Soup Herbs- a 
 
 Thyme, Sweet Marjoram, Sweet Basil, 
 
 Summer Savory (of each) 1 ounce. 
 
 Celery Seed 1 dram. 
 
 Bruise all together until reduced to powder 
 
 and percolate with sufficient diluted alcohol to 
 
66 MONOGRAPH ON 
 
 make a pint of extract. The menstruum should 
 be made with deodorized alcohol. Some pre- 
 fer to add grated lemon peel, half an ounce, 
 and either a little onion or garlic. 
 
 Extract of Soup Herb?, b 
 
 Summer Savory, Sweet Marjoram, 
 
 Sweet Basil (of each) 2 tr. ounces. 
 
 Sage, Black Pepper (of each) ... ^ tr. ounce. 
 
 Thyme 1 tr. ounce. 
 
 Celery Seed 1 drams. 
 
 Alcohol and water, sufficient. 
 
 Reduce to a coarse powder, moisten with 
 six fluidounces of a mixture of three and one- 
 half (3) pints of alcohol and one-half () pint 
 of water; pack together in a percolator, and 
 pour on the remainder of the menstruum. As 
 soon as the liquid ceases to pass through, dis- 
 place with diluted alcohol sufficient to make 
 the product measure four (4) pints. 
 
 Extract of Thyme. 
 
 Thyme 2 ounces. 
 
 Alcohol ( Atwood's, diluted, sufficient 
 
 to make) 1 pint. 
 
FLAVORING EXTRACTS. 67 
 
 Bruise the Thyme well in an iron mortar, 
 moisten it with one-half () fluidounce of the 
 Diluted Alcohol ; pack in a percolator, and 
 pour Diluted Alcohol until a pint is obtained. 
 
 Extract of Sweet 
 
 Prepare in the same manner as the above. 
 
 Extract of Sweet Morjoram. 
 
 Prepare as in formula for thyme. 
 
 Extract of Summer Savory. 
 
 Prepare according to formula and directions 
 
 given under extract of thyme. 
 
 Extract of Coriander. 
 
 Coriander (in powder) 4 ounces. 
 
 Oil of Coriander 1 fl. dram. 
 
 Alcohol (Atwood's, 95 per cent.) . . 1-J- pints. 
 
 Water | pint. 
 
 Mix the Alcohol and Water, then add the 
 Coriander, previously mixed with the Oil, and 
 macerate for twenty-four hours, with occasional 
 agitation; finally, decant the liquid from the 
 
68 ' MONOGRAPH ON 
 
 dregs, put these in a percolator, and pour on 
 the decanted liquid ; when this disappears, add 
 sufficient diluted alcohol to make the percolate 
 measure two (2) pints. 
 
 Extract of Tcabcrry or Wintergreen 
 
 Teaberries (ripe) 4 pints. 
 
 Oil of Teaberry ,. ... In. ounce. 
 
 Alcohol (Atwood-s, diluted, q. s.) . . 1 gallon. 
 
 Mix and macerate for several months, and 
 filter. 
 
 Where dilute alcohol, q. #., is directed in 
 parenthesis, it refers to degree of dilution, as 
 will be observed in formula for extract of 
 lemon b. 
 
 Extract of Sar^aparilla. a 
 
 Oil of Anise, Oil of Sassafras (of 
 
 each) 6-J- n. drams. 
 
 Oil of Gaultheria 4| fl. drams. 
 
 Caramel Solution In. ounce. 
 
 Alcohol (deodorized, sufficient to 
 
 make) 2 pints. 
 
 Mix the Alcohol well with the oils and filter, 
 if necessary, and add the Solution of Caramel. 
 
FLYAOKING EXTRACTS. 6U 
 
 Extract of Sar^aparilla. b 
 
 Oil of Wintergreen 6 fl. drams. 
 
 Oil of Sassafras 2 fl. drams. 
 
 Oil of Cassia 1-J- fl. drams. 
 
 Oil of Cloves 1| fl. drams. 
 
 Oil of Anise 1^ fl. drams. 
 
 Alcohol (sufficient to make) 8 fl. ounces. 
 
 Mix and filter, if necessary, and color to 
 suit. 
 
 Extract of Chocolate. 
 
 Chocolate (powdered)* 4 ounces. 
 
 Syrup 5 fl. ounces. 
 
 Glycerin (pure) 6 fl. ounces. 
 
 Water (boiled) . 3 fl. ounces. 
 
 Or a sufficient quantity. 
 
 Rub the Chocolate with the Glycerin and 
 Syrup in a mortar until thoroughly mixed; 
 transfer to a porcelain capsule, add the Water 
 first to what adheres to the mortar, and trans- 
 fer to the capsule ; boil, with constant stirring, 
 on a sand bath, for five minutes, and add water 
 enough to make one pint. Flavor with extract 
 of vanilla, if desired, bottle and cork well. 
 
 *See page iii, Pub's Dept. 
 
70 MONOGRAPH ON 
 
 Extract of Coffee. 
 
 Coffee (Java, roasted, No. 20 pow- 
 der) 4 ounces. 
 
 Glycerin (pure) 4 fl. ounces. 
 
 Water and Boiling Water (of each 
 
 sufficient to make) 1 pint. 
 
 Moisten the Coffee slightly with water and 
 pack firmly in a tin percolator ; pour on water 
 gradually until four (4) fluidounces are ob- 
 tained, and set aside ; then place the coffee in 
 a clean tin vessel with eight (8) fluidounces of 
 water, and boil for five minutes. Again place 
 the coffee in the percolator with the water, and 
 when the liquid has passed or drained off, pack 
 firmly and pour on boiling water until eight 
 (8) fluidounces are obtained. When cold, mix 
 with the first product and add the Glycerin ; 
 bottle and cork well. 
 
 The excellence of this extract of coffee, 
 from the manner of its preparation, will be 
 found by experience to be incomparably supe- 
 rior to that made by the formulas usually rec- 
 ommended, the reason being apparent irf the 
 first step of the process. 
 
PART THIRD. 
 
 Flavoring Essences. 
 
Flavoring 
 
 FRUIT ESSENCES, ARTIFICIAL ESSENCES, ARTI 
 FICIAL FLAVORS. 
 
 These Essences are intended to represent 
 the flavoring principles of plants, and have 
 come to be extensively used. They are sbme- 
 times called u extracts." 
 
 Fruit essences are made from combinations 
 of ethers and alcohol, to which are sometimes 
 added certain acids and natural u essences." 
 Glycerin is present in almost all of them, and 
 is added for the purpose of blending and har- 
 monizing the various flavors. All the ingredi- 
 ents, alcohol as well, should be chemically 
 pure. 
 
 These combinations have been made so per- 
 fectly to represent the natural fruit, that the 
 food inspectors of Paris report that the only 
 difference between the genuine and imitation 
 is, that the latter appear to be the finer of the 
 two. 
 
74 MONOGRAPH ON 
 
 Artificial flavorings, when properly pre- 
 pared, are considered harmless. 
 
 As perfumes, they are not a success, pro- 
 ducing headache and disagreeable symptoms. 
 They somewhat resemble carbonic acid gas, 
 which is the life of our carbonated beverages, 
 and when taken into the stomach is healthful, 
 but taken into the lungs to any great extent, is 
 capable of producing fatal eifects. 
 
 As to the manufacture of these goods by 
 retail dealers, we note in a recent druggists' 
 trade journal the following, which is a partial 
 answer to a request to publish the formulas 
 for the different artificial essences. After giv- 
 ing two or three formulas, they conclude : 
 "Enough formulas have been given, we think, 
 to show that the retail druggist will not care to 
 make his own artificial fruit essences. The 
 number of fruit ethers necessary to be carried 
 is large and the stock expensive." 
 
 We will not discuss financial questions, as 
 this work is not intended as a trade or market 
 review; formulas and facts directly connected 
 with them is our task; nevertheless, as we have 
 promised all the facts, we will remark in this 
 connection, that we have bought " concentrated 
 
FLAVORING EXTRACTS. 75 
 
 extracts" of this kind where we would defy 
 even Piesse himself to tell which was straw- 
 berry and which raspberry, except by reading 
 the labels. They were exactly the same, save 
 in color. 
 
 Since all wholesale druggists have become 
 manufacturing chemists, there can be no guar- 
 antee for the quality of such goods. 
 
 of pineapple, a 
 
 (EXTRACT(?) OF PINEAPPLE) 
 
 Chloroform 1 part, 
 
 Aldehyd 1 part. 
 
 Butyric Ether 5 parts. 
 
 Amyl-Butyric Ether 10 parts. 
 
 Glycerin 3 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix the Alcohol with all the ingredients, 
 excepting the Glycerin ; shake well, then add 
 the Glycerin, and filter, if necessary. 
 
 It may be desirable to color the essence a 
 light yellow, which may be done by adding a 
 small quantity of tincture of turmeric. 
 
 These essences may be cheapened by re- 
 placing a portion of the alcohol with water. 
 
76 MONOGRAPH ON 
 
 Essence of Pineapple. I 
 
 Butyric Ether 1 fl. ounce. 
 
 Alcohol (deodorized) 1 pint. 
 
 Mix and color, if desired, and filter, if nec- 
 essary. See under previous formula. 
 
 Essence of Strawberry, a 
 
 Nitrous Ether 1 part. 
 
 Acetic Ether 5 parts. 
 
 Formic Ether . , 1 part. 
 
 Butyric Ether 5 parts. 
 
 Methyl-Salicylic Ether 1 part. 
 
 Amyl- Acetic Ether 3 parts. 
 
 Amyl-Butyric Ether 2 parts. 
 
 Glycerin 2 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and proceed as directed under essence 
 of pineapple. 
 
 The appearance of the preparation may be 
 improved by adding tincture or solution of 
 cochineal or solution of carmine, a sufficient 
 quantity. 
 
FLAVORING EXTRACTS. 77 
 
 v 
 
 Essence of Strawberry, b 
 
 Oil of Wintergreen 1 part. 
 
 Acetic Ether 5 parts. 
 
 Butyric Ether 5 parts. 
 
 Nitrous Ether 1 part. 
 
 Glycerin 2 parts. 
 
 Alcohol and water, each sufficient. 
 
 Mix sufficient of the above ingredients to 
 make two (2) ounces, and add alcohol and 
 water, equal parts, sufficient to make one (1) 
 pint, and color to suit. 
 
 Essence of Strawberry, c 
 
 Butyric Ether 3 fl. drams. 
 
 Acetic Ether 3 fl. drams. 
 
 Nitrous Ether li fl. drams. 
 
 Alcohol (deodorized) 1 pint. 
 
 Mix and add color to suit. 
 
 Another imitation may be made by adding 
 to a weak solution of butyric ether, in alcohol, 
 a very small proportion of oil of cloves. 
 
 It will be seen by comparing the three fore- 
 going formulas that butyric and acetic ethers 
 form the base, although the combination may 
 be added to almost without limit. 
 
 UNIVERSITY 
 
78 MONOGRAPH ON 
 
 of Raspberry, a 
 
 Nitrous Ether ..................... 1 part, 
 
 Aldehyd .......................... 1 part. 
 
 Acetic Ether .................... 5 parts. 
 
 Formic Ether ...................... 1 part, 
 
 Butyric Ether ... .............. ... 1 part. 
 
 Benzoic Ether ..................... 1 part. 
 
 (Enanthylic Ether* ............... 1 part. 
 
 Sebacic Ether ..................... 1 part, 
 
 Methyl-Salicylic Ether ............. 1 part. 
 
 A myl- Acetic Ether ........... ..... 1 part. 
 
 Amyl-Butyric Ether ............... 1 part. 
 
 Tartaric Acid (saturated solution) ... 5 parts. 
 
 Succinic Acid ..................... 1 part, 
 
 Glycerin .......................... 4 parts. 
 
 Alcohol (deodorized) ............... 100 parts. 
 
 Mix and proceed as directed under essence 
 of pineapple a. 
 
 Color as under strawberry, but darker. 
 
 *Sometimes called (Enanthic Ether. 
 
FLAVORING EXTRACTS. 79 
 
 Essence of Raspberry, b 
 
 Butyric Ether 60 drops. 
 
 Acetic Ether 40 drops. 
 
 Nitrous Ether 10 drops. 
 
 Glycerin 20 drops. 
 
 Alcohol (deodorized) 2 fl. ounces. 
 
 Mix and proceed as directed under essence 
 of pineapple. Color as under previous formula. 
 
 A simpler method for preparing the above 
 essence consists in adding a small proportion 
 of acetic ether to a strong tincture of orris root. 
 
 Essence of Melon. 
 
 Aldehyd 2 parts. 
 
 Formic Ether 1 part. 
 
 Butyric Ether 4 parts. 
 
 Valerianic Ether 5 parts. 
 
 Sebacic Ether 10 parts. 
 
 Glycerin 3 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and proceed as directed under essence 
 of pineapple. 
 
 Color as directed under essence of straw- 
 berry, but the color should be of a shade 
 between raspberry and strawberry. 
 
80 MONOGRAPH ON 
 
 Essence of Gooseberry. 
 
 Aldehyd 1 part. 
 
 Acetic Ether 5 parts. 
 
 Benzole Ether 1 part. 
 
 (Enanthylic Ether 1 part. 
 
 Tartaric Acid (saturated solution) . . 1 part. 
 
 Benzoic Acid (saturated solution). . . 1 part. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and filter, if necessary, and color with 
 a small quantity of solution of caramel. 
 
 Essence of Grape. 
 
 Chloroform 2 parts. 
 
 Aldehyd 2 parts. 
 
 Formic Ether 2 parts. 
 
 (Enanthylic Ether 10 parts. 
 
 Methyl-Salicylic Ether 1 part. 
 
 Tartaric Acid (saturated solution) . 5 parts. 
 Succinic Acid (saturated solution) . . 3 parts. 
 
 Glycerin 10 parts. 
 
 Alcohol 100 parts. 
 
 Mix and proceed as directed under essence 
 of pineapple, and color with solution of car- 
 amel. 
 
FLAVORING EXTRACTS. 81 
 
 Essence of Apple. 
 
 Chloroform 1 part, 
 
 Nitrous Ether 1 part, 
 
 Aldehyd 2 parts. 
 
 Acetic Ether 1 part. 
 
 Amyl-Y alerianic Ether 10 parts. 
 
 Oxalic Acid (saturated solution) ... 1 part. 
 
 Glycerin 4 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and proceed as under essence of pine- 
 apple, and color with tincture of turmeric. 
 
 Essence of Orange. 
 
 Chloroform 2 parts. 
 
 Aldehyd 2 parts. 
 
 Acetic Ether 5 parts. 
 
 Formic Ether 1 part. 
 
 Butyric Ether 1 part, 
 
 Benzoic Ether 1 part. 
 
 Methyl-Salicylic Ether 1 part. 
 
 Amyl-Acetic Ether 1 part. 
 
 Oil of Orange 10 parts. 
 
 Tartaric Acid (saturated solution) ... 1 part. 
 
 Glycerin 10 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and proceed as under essence of pine- 
 apple, and color with tincture of turmeric. 
 
82 MONOGRAPH ON 
 
 of Lemon. 
 
 Chloroform 1 part. 
 
 Nitrous Ether 1 part. 
 
 Aldehyd 2 parts. 
 
 Acetic Ether 10 parts. 
 
 Oil of Lemon 10 parts. 
 
 Succinic Acid (saturated solution) . . 1 part. 
 
 Glycerin 5 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and proceed as directed under essence 
 of pineapple, and color with tincture of tur- 
 meric. 
 
 Essence of pear. 
 
 Acetic Ether 5 parts. 
 
 Amy 1- Acetic Ether 2 parts. 
 
 Glycerin 2 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and proceed as directed under essence 
 of pineapple, and color with tincture of tur- 
 meric. 
 
 Essence of Black Cherry. 
 
 Acetic Ether 10 parts. 
 
 Benzoic Ether 5 parts. 
 
 Oil of Persicot 2 parts. 
 
FLAVORING EXTRACTS. 83 
 
 Oxalic Acid (saturated solution) .... 1 part. 
 Benzoic Acid (saturated solution). . . 2 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix well and filter, if necessary. Color with 
 solution of caramel. 
 
 of Cherry. 
 
 Acetic Ether 5 parts. 
 
 Benzoic Ether 5 parts. 
 
 (Enanthylic Ether 1 part. 
 
 Benzoic Acid (saturated solution) ... 1 part. 
 
 Glycerin 3 parts. 
 
 Alcohol (deodorized) 100 parts. 
 
 Mix and proceed as directed under essence 
 of pineapple. Color with tincture of cochineal. 
 
 of plum. 
 
 Aldehyd , 5 parts. 
 
 Acetic Ether /.,.;;'.. . > 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. 
 
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 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, <Z 113 
 
 Egg Phosphate 113 
 
 Egg Phosphate, one glass, 113 
 
 Fruti Fru 100 
 
 Ginger U. S 114 
 
 Ginger, a 115 
 
 Ginger, b Ii5 
 
 Ginger Ale 115 
 
160 
 
 MONOGRAPH ON 
 
 Syrup, Grape, Fruit 106 
 
 Iron, Malt, arid Phosphate 117 
 
 Lemon U. S 94 
 
 Lemon, a . 95 
 
 Lemon, b 95 
 
 Lemon, c 96 
 
 Lemon, d 97 
 
 Nectar, a 106 
 
 Nectar, b 106 
 
 Orange U. S 97 
 
 Orange,a 98 
 
 Orange b 98 
 
 Orange c 99 
 
 Orange, red 99 
 
 Peach, Fruit 105 
 
 Plum, Fruit 105 
 
 Pineapple Fruit 103 
 
 Raspberry U. S 101 
 
 Raspberry, Fruit, 102 
 
 Raspberry, Fruit, b 103 
 
 Root Beer 116 
 
 Sarsaparilla, a 116 
 
 Sarsaparilla, b 116 
 
 Sherbet, a 106 
 
 Sherbet, b 107 
 
 Strawberry, Fruit, a. 103 
 
 Strawberry Fruit, 6 104 
 
 Tamarinds, Fruit 105 
 
 Vanilla, a ... 91 
 
 . Vanilla, 6 92 
 
 Vanilla, c 93 
 
 Walnut or Hickorynut 110 
 
 Syrup Chocolate, a 111 
 
 Chocolate, b llj 
 
 Coffee, a 112 
 
 Coffee,* 112 
 
 Coffee, c 113 
 
 Coffee, d 113 
 
 Cream, a 107 
 
 Cream, b 108 
 
 Cream, C-.. .. 108 
 
 Solutions, Frambois Io7 
 
 Maple 107 
 
 Necter Cream 108 
 
 Orgeat 109 
 
 Simple 90 
 
 Simple,thin 91 
 
 Syrups, Fruit ... 101 
 
 Tamarinds, Fruit, Syrup of... 105 
 
 Tartaric Acid 86 
 
 Teaberry or Wintergreen, Ex- 
 tract of 68 
 
 Thin Syrup 91 
 
 Thyme, Extract of 66 
 
 Tincture of Cochineal Br. . . 124 
 
 Cudbear Compound 125 
 
 Fresh Lemon Peel 51 
 
 Lemon Br 51 
 
 Quillaia N. F ,.*! 147 
 
 Safflower 126 
 
 Saffron U. 8 126 
 
 Sweet Orange Peel U.S. 56 
 
 Turmeric.. 127 
 
 Vanilla U. 8 37 
 
 Tonic, Coca 145 
 
 Tonic Hypophosphates 144 
 
 Tonka Beans 43 
 
 True Deodorized Alcohol 23 
 
 Turmeric, Tincture of 127 
 
 Vanilla Beans 33 
 
 Examination of 135 
 
 Exhaustion of 36 
 
 Quality of 34 
 
 Extract of, a 39 
 
 Extract of, ft 40 
 
 Extract of, c .. 40 
 
 Extract of, d 41 
 
 Extract of, e 42 
 
 Extract of,/ 42 
 
 Extract of, Standard 46 
 
 Extract of, wtth Tonka .. 44 
 
FLA YOKING EXTRACTS. 
 
 161 
 
 Vanilla, Extract of, without 
 
 Vanilla 47 
 
 Syrup of, a 91 
 
 Syrup of, 6 92 
 
 Syrup of, c 92 
 
 Vegetable Aromatics 27 
 
 Volatile Oils, Soluble Extracts 
 
 from., ., 138 
 
 Walnut or Hickorynut Cream 
 
 Syrup 110 
 
 Water 24 
 
 Distilled 24 
 
 Ordinary 25 
 
 Wine, Ginger .. 152 
 
 Wintergreen or Teaberry, Ex- 
 tract of-. . 68 
 
MONOGRAPH 
 
 publishers' Department. 
 
 This feature of the work, though not exten- 
 sive, is full and accurate full of information 
 representing all the branches of productive 
 industries to which its necessities directly lead. 
 Accurate in containing none but products and 
 firms of acknowledged merit and good repute. 
 
 For the commendations here given we feel 
 obligated for the privilege as well as for the 
 remuneration, which we hereby acknowledge ; 
 and no excuse is made for this deviation from 
 the custom of works of reputed merit, as the 
 world moves, and we hope always u to be 
 in it." 
 
FLAVORING EXTRACTS. 
 
 THIS work, entitled "Monograph on Flavoring Ex- 
 tracts," is published for the purpose of improving the 
 quality of Extracts produced. 
 
 We feel it incumbent on us to say that without good 
 materials your efforts will fail, and you will be disap- 
 pointed. 
 
 You cannot make good Extract of Vanilla from 
 Tonka Beans, and you can not produce anything good 
 from the ordinary Grain Alcohol or the general run of 
 so-called Cologne Spirits. 
 
 The successful Perfumers and Extract Manufactur- 
 ers in this country buy the best material, and continue 
 to buy it after they have gotten themselves established. 
 
 We have been to some trouble and expense to find 
 out who makes the best Cologne Spirit in the United 
 States, in the judgment of many leading Perfumers in 
 New York and Philadelphia, and, somewhat to our 
 surprise, find the universal testimony to be that C. H. 
 Graves & Sons, 35 Hawkins Street, Boston, Mass., 
 stand in the front rank of popularity. We have bought 
 Graves' XXX Extra French Cologne Spirits, and exper- 
 imented with it, and must say, we are delighted with 
 the results. 
 
 While this Spirit costs more to start with than the 
 ordinary Cologne Spirits, the saving in Essential Oils 
 and Vanilla Bean will offset the difference in cost four- 
 fold, and the finished extracts are a constant pleasure. 
 
 JOSEPH HARROP. 
 
MONOGRAPH ON 
 
 TYLER & FINCH, 
 
 IMPORTERS, 
 
 54 Cedar St., NEW YORK 
 
 OFFER FROM STORE, AND TO ARRIVE, IN 
 QUANTITIES TO SUIT. 
 
 VANILLA BEANS Mexican, every quality 
 and length. Also Cuts, Splits, Granulated, 
 arid Powdored with Sugar. 
 
 TONKA BEANS Angostura. 
 
 OIL LEMON, \ 
 
 OIL ORANGE, ] Last crop. Finest quality. 
 
 OTTO ROSE, ) 
 
 We are one of the oldest houses in this line here, and 
 cordially invite correspondence. 
 
 For nearly half a century we have advertised "any 
 Vanilla selected by us that is not satisfactory on arrival, 
 may be promptly returned at our cost." We make 
 packages of any size for safe shipment by express or 
 mail to any part of the world. 
 
FLAVORING EXTRACTS. Hi 
 
 ROWNTREE'S PURE EXTRACT OF COCOA, 
 
 For making Chocolate Syrup FOR USE at the SODA FOUNTAIN. 
 
 This extract is in the form i.f a very fine powder, thus making it 
 very soluble. Contains No Cocoa Butter, Sugar, Starch, or Flour. 
 
 Put up in 5 Ib. Tins. Price 65c per Ib. 
 
 FORMULA: 
 
 Dissolve One Half Pound Rowntree's Extract of Cocoa in one pint 
 of Hot Water, add that solution to five pounds of Granulated 
 Sugar and One Half Gallon Water, and bring the whole to a gentle 
 boil, flavor with a little Vanilla Extract. The above will make 
 One Gallon of the most delicious Chocolate Syrup. 
 
 Or, use one-half pound of the Extract with one galljn of Syrup 
 and mix when the Syrup is hot. 
 
 The following will show the dealer the actual cost of producing 
 this most delicious Chocolate syrup, and illustrate the economy of 
 using 
 
 ROWNTREE'S EXTRACT OF COCOA, 
 
 ONE-HALF POUND of which produces (owing to its extreme 
 strength) better results than can be obtained from A POUND of any 
 other Chocolate preparation : 
 
 V<t Ib. Rowntree's Extract of Cocoa at 65c per Ib. .33 
 
 5 " Granulated Sugar at 5c per Ib. .25 
 
 14 gallon Water, .00 
 
 Extract Vanilla to suit taste, about .07 
 
 Actual cost of one Gallon Chocolate Syrup, .65 
 
 Serving 2 ozs. Syrup to a glass (really more than is necessary), 
 1 gallon. 128 ozs.. costing 65o, will draw 64 glasses Chocolate Soda, 
 making the actual cost per glass, ready to s^rve. but one cent. 
 
 In using the ROWNTREE EXTRACT OF COCOA you will not offend 
 your customers by drawing a greasy class of Chocolate Soda, 
 which is very obnoxious as well as unsightly, but you can give 
 them, by using these goods, an article that is more than satisfac- 
 tory. Send an order for a sample 5 Ib. tin, and a trial will con- 
 vince yuu it is as represented. 
 
 E. C. RICH COMPANY, (Limited,) 
 
 So7e Importers ncf United Stofes 
 
 160 Franklin Street. NEW YORK. 
 201 State Street, BOSTON, 
 
MONOGRAPH ON 
 
 IT is said of a noted anti foreign product personage 
 of the past, that, although he would have only carpets 
 and upholstery of American make, still a Turkish rug 
 or two could be found among his possessions. So we, 
 while presuming to give formulas for the manufacture 
 of flavoring extracts, use and recommend a few for 
 which formulas are not given in this book. 
 
 JOSEPH HARROP. 
 
 To properly compound the various formu- 
 las in this book, it is essential that the ingredi- 
 ents should be of the purest and most select 
 character. They will be so if they come from 
 the laboratory of Beach & Clarridge. No 
 specialists surpass Messrs. B. & C. in experi- 
 ence and ability, and the high quality of their 
 preparations is attested by their thousands of 
 patrons among the leading soda water dis- 
 pensers of the world. 
 
 On application, Beach & Clarridge will 
 mail you, free of charge, their latest catalogue, 
 containing the most complete list of soda 
 water flavors, fruit juices, extracts, essences, 
 tinctures, bitters, fruit and essential oils, fruit 
 acids, and vegetable colors, ever published; 
 also their copyrighted formulas for Boston's 
 most popular mixed drinks. 
 
 BEACH & CLARRIDGE, 
 
 Boston, 3/f(,ss., U. ti. A. 
 
FLAVORING EXTRACTS. 
 
 The FOUNDATION of PERFECT SODA. 
 
 
 ' & Ccmby 
 Syrup. 
 
 WM. LANG & SON, 
 Rock Candy and Rock Candy Syrup, 
 
 207 and 209 Bainbridge Street, 
 PHILADELPHIA. 
 
 1836 lESTJ^BLISIHIIEID 1836 
 
 BRANCH HOUSE: 
 28 and 30 West Broadway, NEW YORK. 
 
THIS BOOK IS DUE ON THE LAST DATE 
 STAMPED BELOW 
 
 AN INITIAL FINE OF 25 CENTS 
 
 WILL BE ASSESSED FOR FAILURE TO RETURN 
 THIS BOOK ON THE DATE DUE. THE PENALTY 
 WILL INCREASE TO SO CENTS ON THE FOURTH 
 DAY AND TO Sl.OO ON THE SEVENTH DAY 
 OVERDUE. 
 
 OCT 8 1932 
 SEP 21 193; 
 SEP 
 
 m 7 * 
 
 
 
 MAY 7 1946 
 
 1941 
 
 REC. cm 
 
 Mar52Ll' 
 
 T .11 Ol crt, o 
 
YC (8891