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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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
