Practical
Flavoring Extract
Maker
By
E. J. JCESSLER
A TREATISE ON THE MANU-
FACTURE OF THE PRIN-
CIPAL FLAVORING EX-
TRACTS, IN ACCORDANCE
WITH THE REQUIREMENTS
OF THE FOOD LAWS OF
THE UNITED STATES ;
WRITTEN BY A PRACTI-
CAL MANUFACTURER WHO
SETS DOWN THE FULL
KNOWLEDGE OF HIS 5 SFE-'
CIALTY ACQUIRED DURING
MANY YEARS OF CONTIN-
UOUS EXPERIENCES''"'
1912
The Spice Mill Publishing Co.
NEW YORK
COPYRIGHT, 1912 BY
THE SPICE MILL PUBLISHING Co.
NEW YORK
Main Lib.
AGRIC,
DtPt. ^^
Table of Contents
GENERAL OBSERVATIONS .... 6
QUALIFICATIONS OF A MANUFACTURER . . 7
WHAT CONSTITUTES A FLAVORING EXTRACT . 8
MANUFACTURE OF VANILLA EXTRACTS
Description of Varieties of Vanilla Beans
Resins Selecting Beans Bean Storage Cut-
ting Beans Exhaustion of the Vanilla Bean
Tonka Extract Imitation Vanilla Extracts
Non-Alcoholic Extracts Testing Vanilla
Extracts ...... 10-31
MANUFACTURE OF LEMON EXTRACTS
Terpeneless Extract of Lemon Lemon
Flavor, Imitation Extract of Orange . 32-41
VARIOUS EXTRACTS
Extracts of Almond, Wintergreen, Pepper-
mint, Ginger, Rose, Allspice (Pimento),
Anise, Celery, Cinnamon, Cassia, Cloves,
Mint (Spearmint), Chocolate, Sarsaparilla
(imitation), Pistachio (imitation) Ethereal
imitation Flavors ..... 42-51
LABORATORY NOTES
Menstruums (solvents) Rules for Testing
Alcohol, Oils, etc. Filtration Double Pres-
sure Filter and Percolator Testing Methods
Estimation of Small Quantities of Essential
Oils To Determine per cent, of gas in Aqua-
Ammonia, and per cent, of Acidity of Vinegar
To Purify Essential Oils . . . 52-66
MISCELLANEOUS RECEIPTS .... 67-69
ADHESIVES 70
WEIGHTS AND MEASURES, TABLES ... 71
HOUSEHOLD AMMONIA .... 72
BOTTLES AND CORKS . . . . . 73-76
FIGURING COSTS 76-79
INDEX 80-83
443166
General Observations
PRIOR to the enactment of the State and Federal
pure food laws, few classes of food products
were so grossly adulterated as flavoring ex-
tracts. Some of the compounds termed "ex-
tract of vanilla" were manufactured at a cost
of from 40 to 60 cents per gallon. This con-
dition undoubtedly resulted from the ease with which
substitutes that readily deceive the purchaser are pre-
pared. The average manufacturer was by no means in-
spired by the desire to adulterate ; in the majority of in-
stances the causes of the decline in the quality of the
extracts offered can be traced directly to the door of
either the dealer or consumer, or both. In justice to the
manufacturer, it may be stated that the rule of price
regulating quality was generally observed. This rule, al-
though holding good in the main, has its exceptions.
The discussion, while not having a direct bearing on the
manufacture of flavoring extracts, is of sufficient impor-
tance, especially when the manufacturer is called upon to
match goods offered by competitors; and in order to
properly decide such problems, he should have a fair
knowledge of the non-technical processes for conducting
tests.
QUALIFICATIONS OF A MANUFACTURER.
The primary qualifications of an extract manufac-
turer are embraced in an ordinary education, plus a
liberal display of effort. One need not be a graduate
chemist, although a knowledge of the fundamental prin-
ciples of chemistry will prove a valuable aid. For the be-
ginner, in the absence of a better opportunity, the writer
will suggest that he study a chemical text book such as
"Steele's Popular Chemistry." Too much importance
cannot be attached to the necessity of familiarizing one's
self with both the Federal and State food laws, and the
author would suggest that one request from the Secre-
tary of the United States Department of Agriculture the
mailing to him of all printed matter having reference to
the Federal Food Law requirements, including circular
No. 19, "Standards of Purity for Food Products," and
also to place his firm name on the mailing list for "No-
tices of Judgment," the latest rulings, etc., and adhere
to the Department's teachings religiously. The same
course should be followed in respect to the State or
States in which one's products are offered for sale. In
the event of his inability to interpret the laws, it will be
best to employ the services of a competent attorney.
One should never entertain the idea that his particu-
lar process or system is perfect and he should not forget
that perfection is an impossibility and that true progress
is from the less to the greater. It requires energy and
push to make headway in the world, and since work is
ordinarily the measure of success, an active, energetic
and persevering man is sure to succeed.
8 What Constitutes a Flavoring Extract
WHAT CONSTITUTES A FLAVORING
EXTRACT?
The best definition is contained in Circular No. 19, of
the United States Department of Agriculture, as follows :
"A flavoring extract is a solution in ethly alcohol of
proper strength of the sapid and odorous principles de-
rived from an aromatic plant, or parts of the plant, with
or without its coloring matter, and conforms in name to
the plant used in its preparation."
This definition excludes all preparations which are
not solutions in alcohol and eliminates the various forms
of flavored sugars which are quite extensively used
abroad.
Extracts are divided into four classes, as follows :
1. Those obtained by maceration and percolation of
beans, seeds, roots, leaves and fruit of the plants.
2. Those obtained by soltuion of essential oils.
3. Those obtained by solution of synthetics (imita-
tions), such as vanillin, and coumerin tinctures.
4. Those obtained by solution of compound esters
(a compound ether derived from an oxygenated acid).
First Class. The following extracts are included un-
der the first class : Vanilla, Tonka, Ginger, Celery, etc.
Second Class. Lemon extract ; Terpeneless lemon ex-
tract; Orange extract; Terpeneless orange extract; Cin-
namon extract ; Cassia extract ; Almond extract ; Pepper-
mint extract; Wintergreen extract; Nutmeg extract;
Rose extract ; Anise extract ; Celery extract ; and Thyme
extract.
Third Class. Under the third class are included ex-
tracts as follows : Vanillin extract, the synthetic prin-
ciple of the vanilla bean ; coumarin extract, the synthetic
principle of the tonka bean ; imitation wintergreen ex-
What Constitutes a Flavoring E^tiact _ o
tract, methyl salicylate, the synthetic principle of oil of
wintergreen; imitation almond, benzaldehyde, the syn-
thetic principle of oil of bitter almonds ; imitation sassa-
fras, safrol, the synthetic principle of oil of sassafras.
Fourth Class. Under this class are included extracts
as follows : Imitation pineapple, strawberry, banana,
raspberry, apple, cherry and peach all ethereal products
representing ethyl butyrate, amyl butyrate, ethyl for-
mate, amyl acetate, ethyl acetate, and amyl valerinate, all
blended in proportions to represent the various flavors
desired.
io ' .Manufacture of Vanilla Extracts
VANILLA EXTRACTS
VANILLA BEANS.
The vanilla bean, being the source of the most im-
portant and popular flavoring on the market, will first
be considered. The bean-producing plant is a climbing
parasite (the Vanilla planifolia of Andrews). It was
first described by a Franciscan Friar in 1575, and at that
time was supposed to be of great medicinal value. The
bean is a native of Mexico, the West Indies, South Amer-
ica, the Bourbon Isles (chiefly the Comores group), Re-
union, Seychelle, Madagascar, and the East Indies.
Vanilla beans on the market are of various kinds as
to name and quality. We have the Mexican, Bourbon,
imitation Mexican, Tahiti, Guatemala, Java, and'Vanillon
or Wild Vanilla. In quality we find quoted: ordinary;
fair; good; extra; split; cuts; broken lots of mixed
lengths ; and powdered with 50 per cent, of sugar. Thus
we have various grades, from which no one can fail to
find his Jiking, either in price or quality. In England
manufacturers use the Bourbon Beans almost exclusively,
using the Seychelle variety, Seychelle being an English
province. France naturally is very partial to the Bour-
bons and Mexicans, while Germany is very partial to the
Tahiti. The Germans do not make extract, but sell va-
nilla beans by the piece, these pieces being boiled with the
pudding, etc. ; the consequence is that the Germans want
as many beans as possible for the price per pound, and
they naturally purchase the Tahiti grade.
The United States, among the nations, is by far the
Description of Varieties of Vanilla Beans n
largest consumer of vanilla beans, the two most popular
grades being the Mexicans and Bourbons, although of
late the Tahiti is being more extensively used in various
blends.
DESCRIPTION OF VARIETIES OF VANILLA
BEANS.
The first quality of Mexican beans occurs in pods of
from 8 to 10 inches long, flattened, ^ to ^ inches in
diameter, with the lower end slightly tapered, the upper
end gradually tapering for about a quarter the length of
the pod, and is usually curved and slightly twisted near
the point. The color is dark brown, the pods plump, the
surface rigid longitudinally and frequently containing an
incrustation of fine crystals beginning at the ends, grad-
ually extending ; when fresh, somewhat viscid, but always
roughish to the touch.
The Bourbon vanilla resembles the Mexican, but is
scarcely so long in the tapering portions; is of a dark
brown, almost black color; is not as firm as the Mexi-
can ; has a smooth and waxy surface and frequently be-
comes covered with a coating of needle-shaped crystals
(vanillin) known as "frost."
The Seychelles and Mauritius vanilla has the pods
6 inches in length, not over % inch in width, and is
characterized by the pale color, the faint odor and a
smooth but not waxy surface.
Guadeloupe vanilla is usually recognizable, when the
bean is entire, by it being broad arid flattened, usually
y 2 inch or more wide, slightly tapering at the lower end
and, at the upper, sharply tapering an inch or so at the
point. It has a reddish brown color and possesses an
12 Manufacture of Vanilla Extracts
inferior pungent odor. It is very pulpy, with a surface
intermediate between the Bourbon and the Mexican, and
has but few crystals. One variety of this vanilla, sold
under the name of "Vanillons," possesses the odor of
heliotrope and is used principally by perfumers and to-
bacco manufacturers.
Java vanilla, which is almost exclusively consumed
in Holland, has a pod from 4 to 6 inches long, and has
a flavor almost as fine as that of the Mexican bean and
a much stronger odor.
Tahiti vanilla (transplanted Mexicans) has its pods
from 4 to 7 inches long, is flat, from ^ to l /2 inch
wide, and has a slightly reddish brown color. Owing to
the insufficient attention of the vanilla planters (mostly
Chinese) of the Society Islands (Tahiti being the ship-
ping port) to the curing of the beans and the indiscrim-
inate sale of their entire crop without regard to maturity,
the value of the Tahitian vanilla has been depreciating
in the world's markets; however, since the vanilla laws,
which went into effect April i, 1911, providing means
for licensing the curers and a rigid inspection of the
beans prior to shipment, the character of this grade of
vanilla has been very materially improved and is being
extensively employed in this country. Nearly all of the
Tahiti vanilla is received at the port of San Francisco,
Cal.
An interesting incident in the growth of vanilla beans
is the artificial pollenization of the flower. Originally
the cultivators depended solely upon insects to transmit
the pollen from blossom to blossom, the results being
anything but satisfactory, since some of the vines were
made to bear too many pods, while others too few, re-
sulting in a loss in both quality and quantity of the fruit
produced.
Description of Varieties of Vanilla Beans 13
To overcome this difficulty the planter pollenizes by
hand, the operation being a simple one and accomplished
by removing the pollen from the male flowers by means
of a splinter of wood, about the size of a tooth pick, and
placing small portions of the pollen in the female flowers.
Since the flowers open during the night and close before
midday, the work is performed in the early morning and
is most successful if performed on the first day on which
the flower blossoms. Flowers not successfully pollinated
soon wither and fall. With this method the number of
pods which each vine is maturing can be ascertained
and controlled, according to its age and physical struc-
ture.
The fruit, as first picked, has no aroma, the vanillin
during the process of curing being developed from the
glucoside conferin in the interior of the fruit. When
vanilla beans are left to ripen too long, the pods will
split and deteriorate, and the beans are then either sold
as "splits" or are mixed with other inferior goods and
sold as "cuts." The sale of cuts permits of considerable
sophistication, in that, frequently, such beans as Tahiti
are found among the mixture. Beans that have been
picked too early are likewise distinctly inferior.
If vanilla beans, finely divided, be distilled with water,
a turbid liquid passes, which becomes clear by agitation
with sulphuric ether, which ether on evaporation yields
crystals of vanillin.
Vanilla beans, from which the vanillin has been re-
moved by means of a solvent, are sometimes offered to
the trade. The fraud is to be detected by the absence
of the flavor and odor. Such beans, also beans of an
inferior quality, are sometimes "improved" in appear-
ance and in odor by the use of benzoic acid.
For the detection of this fraud, the operator should
14 Manufacture of Vanilla Extracts
avail himself of the fact that while benzoic acid crystals
are flattened and rhomboidal and generally lie upon the
bean, those of vanillin are usually needle-shaped and
stand out almost at right angles from the surface of the
fruit. These indications are not always infallible, since
the crystalline structure is influenced considerably by
the temperature, humidity of the surrounding air, etc.
To more accurately determine the character of the flat
crystals, detach them with the aid of a knife point, place
in a test tube, heat over a Bunsen burner, and, if com-
posed of benzoic acid, the unmistakable irritating odor
of benzoic acid may be detected.
The absence of the crystalline coating on the vanilla
beans is not necessarily an indication of inferiority, since
high grade vanilla beans very frequently manifest an op-
posite condition. The most important fragrant principle
of the vanilla bean and true vanilla extract is vanillin
(Methyprotocatechuic aldehyde), a crystalline compound,
the beans containing from i to about 2^4 per cent. The
practical value of a vanilla bean is not, by any means, to
be determined by the per cent, of vanillin content, since
it frequently occurs that the very finest beans will show
the smallest vanillin content. Busse found the following
percentages of vanillan :
Mexican vanilla beans 1.69 to 1.86
Bourbon vanilla beans 1.91 to 2.48
Tahiti vanilla beans 2.00
German African vanilla beans... 2.16
Java vanilla beans 2.75
RESINS.
While vanillin is a most important constituent of
vanilla beans, there are other substances, such as resins,
Resins Selecting Vanilla Beans 15
gums, etc., soluble in dilute alcohol, that contribute to
the fragrance and value of the extract. It is from these
resins and gums that the vanilla extract derives the
greater portion of the dark brown color. Practically
nothing at this time is known of the chemical constitu-
ents of vanilla resins. Experience has amply proven that
to extract these resins thoroughly, a menstruum of at
least 50 per cent, by volume of alcohol is necessary.
Vanilla resins are a valuable analytical index, demon-
strating approximately if the correct portion of beans to
menstruum has been employed, likewise if the latter was
of sufficient strength and if the extracting process was
thorough.
According to Brooks, the amount of resin present in
different beans is as follows :
Per Cent.
Mexican (whole) 1.47
Mexican (cuts) 1.96
Seychelle (Bourbon cured) 1.93
Comoros (Nossi Bey) 1.96
Comoros (short) 1.90
Mexican and South American, equal parts . 2.56
SELECTING BEANS.
In purchasing vanilla beans it is almost a necessity
to take them on trust as to quality. The question of
length as an element of value appears now to be ignored
by some of the larger buyers, on the principle that the
mere length of the bean has no 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 station,
culture and education all play their part in the forma-
tion of character, so soil, climate and cultivation estab-
16 Manufacture of Vanilla Extracts
lish the quality of the fruit under consideration. To be
candid, and speaking as a manufacturer, we need more
knowledge on the relative value of this valuable fruit,
since all that the average buyers are sure of in pur-
chasing are the price, aroma and physical structure ;
therefore, in buying vanilla beans one should try to deal
with the most reliable concern of whom he has knowl-
edge.
The most practical method to pursue in purchasing
beans would be as follows : When in the market for
beans, request from your dealer or dealers quotations
with samples, and on receipt of samples proceed to make
up test batches with the aid of small test percolators, or
by maceration with frequent agitation, being careful to
employ the same relative quantity of beans and mens-
truum strength and treatment in all tests under operation.
A test of this character can be successfully conducted
within a period of forty-eight hours. When completed,
first carefully note the density of color ; next dealco-
holize in a porcelain evaporating dish over a water bath ;
remove, and when almost cool, determine character of
aroma by the sense of smell, and when thoroughly cool,
by the sense of taste. In this manner you will be in a
position to determine the .relative values of the samples
submitted.
BEAN STORAGE.
Beans that are not required for immediate use should
be stored in a cool, dry store room and should be ex-
amined from time to time to guard against the forma-
tion of mold or other infection. Beans can be success-
fully stored in their reduced (cut) state, provided they
are incorporated with sufficient dilute alcohol (equal
parts) or glycerin +o cover them, and kept in an air-
Exhaustion of the Vanilla Bean 17
tight container in a cool place ; but do not forget to note
on the package the exact weight of the beans, also the
amount of dilute alcohol or glycerin used, as then you
will be enabled to determine your formula more correctly.
CUTTING BEANS.
Vanilla beans should always be cut, not ground, for
the following reasons : Grinding, in every instance, is
accompanied with a rise of temperature, and it is a
proven fact that the heating of vanilla beans results in
the decomposition of the greater portion of the highly
flavored aldehydes. The several forms of "meat cutters"
that are sometimes used rip and shred the beans, and,
through friction, generate considerable heat, always at
the expense of the loss of some of the active principles ;
whereas, with the use of a suitable knife chopper, the
beans can be and should be reduced to a fine powder
the finer the better the extraction, minus the heat. Too
much importance cannot be attached to this branch of the
subject. There are on the market a number of machines
adapted for this purpose, and they can be had in either
hand or belted power drives from $12.00 (the American
chopper, hotel size) upward.
EXHAUSTION OF THE VANILLA BEAN.
EXTRACTION.
The process for the rapid and thorough exhaustion
of the vanilla bean constitutes the principal feature in the
successful operation on this popular and costly fruit,
since the vanilla bean is generally conceded as ranking
among the most difficult substances from which to ex-
tract its soluble or active principles, especially by perco-
lation alone. The formula to be fallowed or the partic-
1 8 Manufacture of Vanilla Extracts
ular process to be adopted does not appear to be of such
importance as that the complete exhaustion of the bean
be secured, the work be well done, whether by percola-
tion, maceration, digestion or a combination of the three.
The proper menstruum, of course, will be the one
that intelligent experiment has amply demonstrated as
the most perfect in exhausting and preserving the im-
portant principles. Vanilla extract differs from most of
the other important extracts 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.
PERCOLATION.
Percolation is the process whereby a finely divided
fruit or drug is deprived of its soluble constituents by
the descent of a liquid (menstruum) through it, the oper-
ation also embracing the process of straining and filtra-
tion. Percolation is admirably adapted to a large number
Exhaustion of the Vanilla Bean 19
of drugs, but is not suitable in the manufacture of vanilla
extract, for the following reasons: Slow operation,
which must not exceed fifty drops per minute ; excessive
losses in alcoholic evaporation, ranging from 10 to 15
per cent.; incomplete exhaustion of the beans, since any
irregular particles will tend to form an heterogeneous
mass, offering a higher resistance to the flow of the
menstruum than the coarser particles ; and the beans,
being of a semi-soft character, when placed in the per-
colator, have the tendency of conforming into packed
masses of unequal resistances, resulting in the flow fol-
lowing the course of least resistance, with the consequent
losses from incomplete exhaustion. See Fig. on opposite
page (glass percolator.)
MACERATION.
The process of maceration consists of exposing the
finely reduced beans in the menstruum until they are
thoroughly penetrated and the soluble or active princi-
ples are dissolved. The usual method is to introduce the
beans into an air-tight container ; agitate frequently dur-
ing four to six months, decant the clear liquid; express
the residue ; filter and mix the liquids.
According to Remington's practice of pharmacy,
"maceration is the process directed by the German Phar-
macopoeia exclusively in preparing tinctures," and under
the heading of percolation, he adds : "In Great Britain,
France and Germany the process (percolation) is well
known and is practiced to some extent, but maceration
still holds in these countries the chief place as a means
of extracting the soluble principles of drugs"; further,
"No attempt should ever be made to produce fluid ex-
tracts on the small scale without previous maceration,"
and "the intelligent practice of the process of percola-
20 Manufacture of Vanilla Extracts
tion, therefore, requires an accurate knowledge of the
constituents and physical properties of medicinal sub-
stances."
DIGESTION.
The use of heat for extraction is an old and dis-
credited method and should never be practiced, since the
effect of heat on the beans has the tendency of decom-
posing the highly flavored aldehydes, with consequent
loss of character.
Exhausting the beans in vacuo would prove practical
were it not for the fact that a large portion of the vanillin
ethers and esters are carried over into the pump, which,
of course, represents an irreparable loss.
The most rapid, economical and thorough process
for exhausting the active principles of the vanilla bean
consists of mechanical maceration, the beans and mens-
truum being placed in a suitable machine designed for
the purpose (see figure on page 21). This machine is
fitted with an air-tight cover for receiving and discharg-
ing the content, and is absolutely air-tight, thoroughly
eliminating all possibility of alcoholic evaporation. The
effect of the violent, protracted surge of the menstruum
in the machine is to force it through the cellular structure
of the beans many thousand times during each day's
operation, resulting in a rapid and thorough exhaustion
by the combined mechanical and solvent power of the
menstruum, with the certainty that all of the available
vanillin, resins and color content of the beans are in solu-
tion; whereas, in percolation, the menstruum comes in
contact with the beans but once.
PERCOLATING PROCESS.
Select a percolator (conical preferred) with a capa-
Exhaustion of the Vanilla Bean
21
22 Manufacture of Vanilla Extracts
city double the amount required to hold the beans, and
place at the bottom a small quantity of washed excelsior ;
then place a layer of beans (cut fine) about three inches
deep, then another layer of excelsior, then another of
vanilla, until you have the entire quantity of the beans
in the percolator. The beans should be packed, using
a packing stick for the operation. Considerable care and
experience are required so that the packing will be as
uniform as possible throughout the entire mass. Also
guard against packing too tight, since in that event the
menstruum will refuse to flow; on the other hand, un-
less sufficient resistance is offered to the menstruum, the
net results will be far from satisfactory.
Now add the menstruum, slowly, until the beans are
covered ; open the spigot, and, when the percolate ap-
pears, close the spigot, and, after covering the percolator,
allow it to stand twenty-four hours to macerate; then
open the spigot and permit the percolate to proceed, add-
ing the menstruum until completed, which should be in
from four to five days.
Place the dregs into a cotton bag, put into a power-
ful screw press and express, filter and add to the perco-
late ; next add the sugar, completing the operation. The
dregs should be saved for making a second quality of
extract, but the resultant liquid would not pass as a legal
vanilla and would have to be labeled "imitation."
MECHANICAL MACERATION-PROCESS.
Place the menstruum into the container of the ma-
chine; next, add the finely cut (not ground) beans, screw
down the air-tight cover and start the machine. From
two to three days are sufficient to complete the exhaus-
tion, since the beans and menstruum are brought into a
surging contact, 26,000 times per day.
Formula for Making Vanilla Extract 23
The entire mass can now be transferred to a perco-
lator for clarifying, although the use of the double pres-
sure filter and percolator, described on page 21, will be
found the most rapid and satisfactory. After the extract
has ceased to flow from the dregs, ascertain the amount
necessary for completing the volume of finished product
and add that amount of water in the filter (water dis-
placement) ; pour the water very carefully, letting it fall
on a glass plate so that the position of the beans may
not be disturbed. If you use sugar in your vanilla, do
not fail to allow for the volume increase (see sugar table
page 71). Always add the sugar to the finished product.
We will suppose that the batch completed represented
25 gallons, and that the menstruum used is what is known
as dilute alcohol, viz., equal parts by volume; next add
sufficient water in the filter until i2 l / 2 gallons of water
washings has been obtained. The use of this water will
be found under the heading of menstruum (solvent).
FORMULA.
The Federal "Standards of Purity for Food Prod-
ucts" defines vanilla extract as follows :
Vanilla extract is the flavoring extract pre-
pared from vanilla bean, with or without sugar
or glycerin, and contains in one hundred (100)
cubic centimeters the soluble matters from not
less than ten (10) grams of the vanilla bean."
"Vanilla bean is the dried, cured fruit of
Vanilla planifolia, Andrews."
The foot-note on page 13 of Circular No. 19, issued
by the Department of Agriculture, contains the follow-
ing:
"The flavoring extracts herein described are
intended solely for food purposes and are not
24 Manufacture of Vanilla Extracts
to be confounded with similar preparations de-
scribed in the Pharmacopoeia for medicinal pur-
poses."
Since 10 per cent., or 12 4/5 ounces, of beans to the
gallon is the minimum allowed by law, the necessity of
extracting all of the soluble principles is at once appar-
ent. However, as a matter of precaution, it is much more
advisable to employ 13 or 14 ounces to the gallon, as per
the following formula:
Vanilla beans, cut very fine. . . . 14 ounces
Cologne spirits (190 proof) .... ^ gallon
Pure water y 2 gallon
Cane sugar to suit (5 to 10 per cent.).
(Sugar vs. Glycerin.)
The philosophy of adding glycerin to vanilla was
based on the theory that glycerin acts as a binder during
baking operations. While it is true that vanillin is sol-
uble in glycerin, and glycerin is a non-volatile or fixed
body, various baking tests failed to substantiate the the-
ory. The use of glycerin has many supporters, while
others, including such eminent authorities as Dr. C. P.
Nicholls ("Monograph on Flavoring Extracts," by Har-
rop), writes as follows: "A mixture of cologne spirits,
water and glycerin has been tried, but I have not found
the addition of glycerin an improvement."
The use of sugar is to be recommended, since it will
increase the body and help to bring out the flavor.
AGEING.
The principal virtue in storing vanilla in wood for a
long period consists of dealcoholization. This can be
demonstrated by dealcoholizing a sample in an evaporat-
ing dish at room temperature, and comparing with sample
Manufacture of Tonka Extract 25
not so treated. Ageing practically amounts to concen-
trating, since alcohol is not an active principle, and al-
though at least 50 per cent, by volume of alcohol is neces-
sary to extract the vanillin, resins and other active prin-
ciples after once being dissolved, they will remain in solu-
tion even when the alcolohic content of the extract has
been reduced 15 per cent.
The lowering of the alcoholic strength by the direct
addition of water will precipitate the greater portion of
the resins, and resins once thrown out of solution in this
manner do not dissolve again by simply adding a little
more alcohol.
TONKA EXTRACT.
"Tonka extract is the flavoring extract pre-
pared from tonka bean, with or without sugar
or glycerin, and contains not less than one-tenth
(o.i) per cent, by weight of coumarin extracted
from the tonka bean, together with a corre-
sponding proportion of the other soluble matters
thereof."
The tonka bean is the odoriferous seed of Wilding-
ham (Dipteryx odorata), a large tree growing in Guiana.
Two varieties commonly found in the market are Angos-
tura and Para, the former being held at a much higher
price than the latter. Another kind, Surinam, is also
known to the trade.
The active or odorous principle of the tonka bean
consists chiefly of coumarin, a rhomboidal, somewhat
irregular crystalline compound (C 9 H 8 O 2 ), the anhydride
of coumaric acid. It is prepared synthetically from sweet
clover, melilot, and other plants. The tonka bean has a
strong, agreeable, rather heavy, aromatic odor which,
while not resembling the vanilla in flavor, is sometimes
26 Manufacture of Imitation Vanilla Extracts
used to "strengthen" vanilla, the proportion in which it
may be mixed with vanilla being a matter of taste and
cost.
IMITATION VANILLA.
The principal ingredients employed in the manufac-
ture of imitation vanilla are synthetic vanillin and cou-
marin. The characteristic features of coumarin is de-
scribed under heading of "Tonka Extract." Synthetic
vanillin is obtained from eugenol, the heavy oil of clove.
The natural vanillin and the synthetic vanillin are chemi-
cally identical, but in the flavoring there is a perceptible
difference in favor of the natural. However, it is rather
difficult to explain how and where the difference exists.
Vanillin alone is too delicate for general results, and a
slight proportion of coumarin is necessary to bring out
its qualities, as per the following formula :
Vanillin 7 ounces
Coumarin I ounce
Cane sugar 8 pounds
Spirits 3 gallons
Pure water to make 10 gallons
Caramel color to suit.
Dissolve the vanillin and coumarin in the alcohol; next
dissolve the sugar in the water and mix ; filter, if neces-
sary.
A proportion of one part coumarin to four parts
vanillin may perhaps please some customers, particularly
for culinary purposes. A product of this character will
be found much stronger and considerably cheaper, but
of course it lacks the delicate character :
Vanillin 4 ounces
Coumarin I ounce
Cane sugar 6 pounds
Manufacture of Non-Alcoholic Extracts 27
Spirits YZ gallon
Pure water to make 7 gallons
Caramel color to suit.
Proceed as in first formula.
WHITE VANILLA.
There will be found an occasional demand for a
"white vanilla." All that is necessary is to eliminate the
color from the foregoing formulas. The only advantage
it possesses is the absence of any tint when used in white
work such as frostings, etc. It should be protected from
strong light owing to its tendency to discolor.
USES HOT AND COLD.
Tests on syrups, cold custards, ice cream, cake and
candy have amply demonstrated the relative value of
true and synthetic flavors for usage in hot or cold work.
On all cold work, the true flavor showed a distinct ad-
vantage, while on hot work the synthetic proved the more
lasting and valuable. This rule holds good with all
flavors ; the vanilla lost most of its highly flavored esters
by the action of heat, while vanillin seemed to hold its
full power.
NON-ALCOHOLIC EXTRACTS.
Non-alcoholic flavors are prepared in two forms, viz. :
Powder and paste. In the powder form the composition
is usually the essential oil incorporated with cane sugar
and glycerine in about the following proportions :
Granulated cane sugar 65 pounds
Oil of bitter almonds 3 pounds
Glycerin, C. P 2 pounds
The ingredients are thoroughly mixed and packed in
paper-lined air-tight tin containers.
In the paste form, the composition and proportions
are about as follows:
28 Manufacture of Non-Alcoholic Extracts
Vanillin 2 ounces
Coumarin J/2 ounce
Glycerin, a sufficient quantity.
Caramel color, a sufficient quantity.
Glucose, quantity sufficient to make 14 pints.
The vanillin and coumarin are thoroughly mixed with a
sufficient quantity of glycerin until a smooth paste re-
sults, then add the glucose, thoroughly mix, and lastly
add the caramel color to the desired shade. These goods
are packed in one and two-ounce collapsible tubes.
The legal requirements having reference to the proper
labeling of these preparations should be very carefully
investigated before attempting to place them on the mar-
ket, since they are not entitled to the term "flavoring ex-
tracts," the Department of Agriculture specifying an
extract as a solution in ethyl alcohol.
MENSTRUUM.
The subject, alcohol content of menstruums, is of vital
interest for the following reasons :
First Since alcohol does not contribute to the flavor-
ing value of any extract, being entirely dissipated when
used in baking, the per cent, necessary is the amount
that will thoroughly extract the available active princi-
ples and preserve them at the lowest temperature to
which the extracts will be exposed after shipping; hence
any surplus quantity employed will represent an actual
waste.
Second Vanilla being regarded as one of the most
delicate flavors known, it is always desirable to put the
finished product on the market with the lowest per cent,
of alcohol possible, conditional that all of the available
vanillin and resins have been extracted and held in solu-
tion. The minimum per cent, is thirty, since in the event
Alcoholic Content of Menstruums 29
of the alcohol falling below this number, the Government
chemists invariably go further and test for total solids.
Third No manufacturer would knowingly add an
unnecessary cost to any of his products.
The most intelligent method for determining the per
cent, of alcohol necessary is to prepare small test batches,
using, as a minimum, 45 and proceeding up to 55 per
cent, by volume. Fifty per cent, as a rule is ample with
the average beans, and occasionally we find old crop dry
Mexicans that will operate nicely on 45 and 40 per cent.
The principal trouble to guard against is the question of
clarification, due to the fact that all vanilla beans con-
tain a mucilaginous (gummy) product. As this matter
is insoluble in strong alcohol, it is necessary to employ
sufficient alcohol to keep the gummy matter out of solu-
tion. To overcome the necessity of employing a high
per cent, of alcohol (above 50 by volume), several proc-
esses have been tried out with more or less success.
First By the removal of the mucilaginous principle
with the use of boiling water. While this method cer-
tainly does remove the gum, it also has the effect of de-
composing some of the more volatile aldehydes and
esters; there is also the loss by vaporizing of some of
the vanillin. If the water used for this purpose was not
used in the making up of the menstruum, there would
be quite a loss of vanillin, since this product is soluble
in hot water.
Second By drying the beans after cutting, the beans
being spread out in a thin layer and exposed to a tem-
perature of not more than no degrees F. The process,
if properly conducted, will harden the gum and in conse-
quence permit the use of a weaker menstruum. It must
not be forgotten that the effect of the heat on the beans
has the tendency of vaporizing some of the more volatile
30 Alcoholic Content of Menstruums
constituents of the bean, with the consequent deteriora-
tion of the finished product.
Third By the use of a strong primary menstruum,
as follows :
Vanilla beans, finely cut I pound
Cane sugar i pound
Alcohol, 190 proof 5 pints
Pure water 3 pints
The alcohol and water must be mixed previous to pour-
ing on the beans, this rule holding good in any process
followed.
The above produces an extract in the proportion of
one part of beans to eight parts of extract. By adding
two pints of water to each eight pints of finished ex-
tract, you produce an extract in the proportion of one to
ten, conforming with the National Food Laws, as well
as all the State laws. The extra water is added after
removing the extract from the beans and after the extract
has stood a few days.
There is one serious objection to this process in that
it is impossible to add water to a finished extract with-
out throwing out of solution a perceptible amount of the
resin content; and since it is these resins that serve as
an index to the analytical chemist in determining whether
10 per cent, of beans was used, the process is not recom-
mended.
Fourth By the use of "water-washings" described
under "Mechanical Maceration." The process produces
the best results of all methods heretofore described and
operates under the following principle : When the ex-
hausted beans are treated with water, the resultant prod-
uct is known as water- washings ; and since these gums
are insoluble in alcohol and are freely soluble in water,
the water-washings contain a very appreciable amount
Testing Vanilla Extracts 31
of the gum in solution ; and when about an equal amount
of alcohol is added, the mucilage is thrown out of solu-
tion (precipitation) and gradually settles to the bottom.
In practice, the beans are placed in the container and the
alcohol and water washings are mixed and added to the
beans in the least possible time required. If, under ordi-
nary conditions, the gum is dissolved with the use of the
water-washings, the gum from the beans would unite
with the gum thrown out of solution from the washings
and both would settle to the bottom at one and the same
time. This operation requires the least time and labor,
while no loss of any of the active principles is possible.
Other conditions being equal, well cured old crop
beans are always to be preferred, for as a general rule
they will produce a clear extract with a much less
amount of alcohol.
CARE OF FINISHED EXTRACTS.
Finished extracts should be well protected from the
decomposing chemical action of strong light, for if this
is not heeded the extracts will eventually be ruined.
DEMONSTRATION.
The old habit of testing extracts, particularly vanilla,
by eliminating the alcohol by way of friction between the
hands, is decidedly impractical, since by this method the
exudation from the pores of the skin of the hands adds
an odor to the vanilla that certainly does not tend to im-
prove it. The most satisfactory method is with the use
of an atomizer, which should be operated up to within
about three feet of the prospective buyer. The results
in a demonstrative way are all that could be desired, as
when vanilla is finely subdivided the alcohol seems to be
entirely eliminated while traveling through space, and
the buyer gets the full benefit of the vanilla character.
32 Manufacture of Lemon Extracts
LEMON EXTRACTS
LEMON EXTRACT.
The flavoring preparation next in importance to
vanilla is lemon extract. The Federal ''Standards of
Purity for Food Products" Circular No. 19 defines lemon
extract as follows:
"Lemon extract is the flavoring extract pre-
pared from oil of lemon, or from lemon peel, or
both, and contains not less than five (5) per
cent, by volume of oil of lemon";
and further,
"Oil of lemon is the volatile oil obtained, by
expression or alcoholic solution, from the fresh
peel of the lemon (Citrus limonum L.), has an
optical rotation (25 C.) of not less than +60
in a loo-millimeter tube, and contains not less
than four (4) per cent, by weight of citral."
Lemon oil is a veiy complex body, consisting of at
least 15 constituents. Of these the terpenes compose
about 90 per cent, of the oil, serving mainly as a vehicle
for the essential ingredients, viz.: the aldehydes, includ-
ing citral, 4 to 6 per cent., the alcohols and esters and
other compounds 4 to \S per cent. The entire oil is read-
ily soluble in strong akohol (80 per cent, or more) which
constitutes the most expensive ingredient, since its cost
is a trifle over 75 per cnt. of the total cost of the extract.
Citral is the chief esseitial ingredient, but citral alone is
not lemon, the remaining ingredients being necessary to
fully develop the true lemon character.
Oil of Lemon 33
The terpenes are very prone to decomposition ; ex-
posed to the action of light and heat with access of air,
they quickly develop an odor and taste of turpentine.
Oil of lemon should be kept in well stoppered con-
tainers, in a cool place, protected from the chemical ac-
tion of light. The contents of an original package, after
having a portion removed, can be kept in a fragrant
condition by adding to each pound of oil one ounce of
alcohol ; shake well, and next add one ounce of water
and again shake. The water withdraws the alcohol from
the oil and collects as dilute alcohol at the bottom of the
container, where it should be permitted to remain until
the oil has been used, shaking each time the container has
been opened. Oil of lemon so treated has been kept fresh
and fragrant for fourteen months.
Oil of orange may be treated in a similar manner
with excellent results.
Oil of lemon can be kept for an indefinite period un-
der the most unfavorable conditions known if from I to
2 per cent, of a fixed oil is incorporated with it. Such
oils as cotton and olive are well adapted for this purpose.
A test sample treated in this manner has been exposed
to the action of heat and light for two years, and at the
end of that time did not indicate any deterioration in the
least. This method of preserving oil is well adapted to
bakers' and confectioners' use, also oils intended for pre-
paring terpeneless extract of lemon ; but it is not recom-
mended for use in whole oil lemon, since the existence of
the minute quantities of the fixed oil might be opposed
by the pure food authorities.
The manufacture of extract of lemon is a very simple
process, the formula consisting of a solution of 5 per
cent, of oil of lemon in strong alcohol as per the fol-
lowing :
34 Manufacture of Lemon Extracts
Oil of lemon 6.4 ounces
Grain alcohol 121. 6 ounces
128 ounces=i gallon
Mix thoroughly, let stand a few hours, and filter.
Bear in mind that this formula contains the minimum
allowed by the food laws, and the author would suggest
the advisability of employing a larger per cent, of oil,
since there is always a liability of error on the part of
the manufacturer or analyst, which may result in a food
law case. The habit of obeying the law in the letter,
rather than in the spirit, is not to be commended.
That this position has been adopted by some of the
leading manufacturers is attested by an examination of
seven of the most popular brands on the market. The
per cent, of whole oil of lemon varied from 8 to 17 per
cent., with the precipitation and centrifuge method.
TERPENELESS EXTRACT OF LEMON.
The Federal "Standards of Purity for Food Prod-
ucts" Circular No. 19 defines terpeneless extract of lemon
as follows:
"Terpeneless extract of lemon is the flavoring
extract prepared by shaking oil of lemon with
dilute alcohol, or by dissolving terpeneless oil of
lemon in dilute alcohol, and contains not less
than two-tenths (0.2) per cent, by weight of
citral derived from oil of lemon." "Terpeneless
oil of lemon from which all or nearly all of the
terpenes have been removed."
Terpeneless oil of lemon is simply the natural oil freed
from the terpenes by distillation under vacuum. These
terpenes are bodies or chemical compounds which con-
Terpeneless Extract of Lemon 35
sist entirely of hydrogen and carbon, and while they are
considered as inert and worthless as a flavoring medium,
they require a strong alcohol for solution. Terpeneless
oils of lemon are offered by the trade at prices ranging
from $20 to $30 per pound, while the percentage of citral
varies from between 40 to 65 per cent. The lower grade
oils have been freed from only a portion of the terpenes
and will not dissolve clear in a 50 per cent, by volume of
a 190 proof alcohol.
The words, "nearly all of the terpenes have been re-
moved," no doubt account for the presence on our mar-
kets of oil of various strengths and character. When
purchasing a terpeneless lemon oil, the most logical
method for the manufacturer to pursue would be as
follows: Purchase a high-grade oil of a reliable house
and request a statement in the form of a guarantee, hav-
ing reference to the citral content, which should like-
wise appear on the label ; then, and then only, will one be
able to intelligently ascertain the amount of oil required.
The amount of alcohol required should be sufficient to
dissolve the oil (in a clear state) and hold it in solution
at the lowest winter temperature to which these extracts
would be subject in shipping to the trade, the amount in
no instance being less than 50 per cent, by volume of 190
proof.
The use of carbonate of magnesia or any other filter-
ing medium should be discouraged, since more or less of
the citral is held back with the terpenes and magnesia,
eliminating the element of certainty in computing the per
cent, of citral in the finished product ; while with the use
of the proper oil, no filtering is necessary. Whenever
possible, soft or distilled water should be used.
The advantages of terpeneless extract of lemon are
as follows : They will not develop a rancid or turpen-
36 Manufacture of Lemon Extracts
tine flavor on exposure to heat or strong light, because
the hydro-carbon that portion of the oil which readily
decomposes is not present ; and, being soluble in water,
they readily mix into ices, fountain syrups, etc. There
is a saving of about 50 per cent, of alcohol, and they can
be produced at the lowest possible cost for the strength,
purity and permanence of flavor obtained. It is undoubt-
edly true that this class of products is useful as a flavor-
ing agent, but, as is true of all such products, they should
be labeled exactly what they are.
MANUFACTURE OF TERPENELESS LEMON EXTRACT.
Various methods have been employed in the manufac-
ture of terpeneless extract of lemon, the following being
among the most popular :
First What is known as the "shaking out" process
consists of placing the oil and dilute alcohol into an air-
tight container and churning for a considerable length
of time ; then allowing the mixture to stand until the oily
portion rises to the top, when the lower stratum is drawn
off and filtered with the aid of magnesium carbonate or
kieselguhr (an infusorial earth) to remove globules of
oil held in suspension. The degree of citral removed
depends, first, upon the alcoholic strength, and second,
upon the thoroughness of the agitation, facilitating the
extracting alcohol to come into close contact with the
very minute globules of whole oil of lemon. The oily
residue is generally subjected to a second churning proc-
ess, in an effort to remove the entire amount of the deli-
cate flavoring constituent, viz. : citral, which is the prin-
cipal flavoring ingredient in oil of lemon.
Second Place the lemon oil and alcohol into a suit-
able container (an alcohol barrel free from glue) and
Tcrpeneless Lemon Extracts 37
agitate occasionally during a period of twenty- four
hours; next add magnesium carbonate or kieselguhr
(about 24 ounce to each gallon), shake thoroughly and
add the water lukewarm, shaking thoroughly after each
gallon addition, and, when complete, agitate or churn
for at least one day; next place the barrel on a rack
and allow the filtering medium to subside; next syphon
off the almost clear liquid, being careful not to insert
the hose too close to the filtering medium at the bottom
of the barrel. In this manner the filtering operation will
operate quite rapidly. Lastly, place the remaining por-
tion of the mixture into the filter, using either heavy
white paper or felt. A great deal of conscientious care
and good judgment must be exercised in this process;
otherwise a considerable waste of materials will result.
The filtering medium will, in both cases, be found to con-
tain the terpene product, together with considerable of
the extract, and this can be recovered by placing the me-
dium into a close-mesh cotton or linen bag and then put-
ting the bag into a powerful screw press to express the
products. Two distinctive layers will result; the lower,
which is the extract and which can be syphoned off, and
the upper, the objectionable terpene principle.
The basis for computing the strength of a lemon ex-
tract lies in the percentage of the citral it contains. An
extract made from the whole oil will contain about .2 per
cent, of citral in the finished extract, provided that 5 per
cent, of oil has been used. Lemon oil usually contains
about 4 per cent, of citral ; therefore, in the finished ex-
tract there will be .O5X.O4=.OO2, or .2 per cent. Theo-
retically, 5 per cent, of whole lemon oil, containing 4 per
cent, of citral, should yield the required .2 per cent, of
citral to a terpeneless lemon extract made by the shaking-
out process. In practice, this is far from being correct,
38 Manufacture of Lemon Extracts
due mainly to the fact that more or less of the citral is
withheld in the terpenes and filtering medium. The
safest course to pursue would be the employment of at
least 8 per cent, of oil as per the following formula :
Spirits 190 proof ............. 59 ounces
Water (lukewarm) ........... 59 ounces
Oil, lemon ................... 10% ounces
Third By simply dissolving terpeneless lemon oil in
dilute alcohol. Processes No. i and No. 2 have been in
use many years and are still quite extensively practiced.
Practically all advantages as regards certainty of citral
content and cost and labor are in favor of the simple
method of dissolving terpeneless lemon oil in suitable
strength alcohol, as per the following formula:
Terpeneless oil of lemon (assaying
66% citral) .................. 3^ drams
Spirits 190 proof ................ j gallon
Water (soft preferred) .......... ^2 gallon
Add the oil to the spirits and shake well; next add the
water, gradually shaking after each addition; then filter
through paper, if necessary. To determine the citral
content in the finished product, proceed as follows:
8 drams=i ounce; 128 ounces=
i gallon, or ................. 1024 drams
add to the above the oil used. . . . 3^ drams
and employ the total as the divisor; 1027) 3.125 (.00304
for the dividend take the amount of oil used; the quo-
tient represents the per cent, of oil employed ; next mul-
tiply the per cent, of oil used by the per cent, of citral
contained in the oil :
Terpeneless Lemon Extracts 39
.304 representing the per cent, of oil used
.66 representing the per cent, of citral con-
tent of the lemon oil
1824
1824
0.20064 representing the per cent, of citral in the
finished product, provided that no filter-
ing medium has been employed.
To ascertain the amount of terpeneless oil required
to contain the necessary 2/10 per cent, citral in the fin-
ished product, using an oil assaying 60 per cent, citral,
proceed as follows :
Per cent, of citral in the oil of lemon
is the divisor 60) .002000 (.0034
Per cent, of citral in finished prod-
uct is the dividend
Per cent, of oil required is the quo-
tient
Number of drams to the gallon 1024
Times per cent, of oil required .0034
3.4816 drams to the gal.
The grated exterior rinds of fresh yellow lemons are
a valuable addition to any lemon extract, adding charac-
ter and piquancy, in fact, all that could be desired in a
high-grade product.
LEMON FLAVOR IMITATION.
All grades of lemon extracts below the standards
specified under "Lemon extract" and "Terpeneless lemon
extract" must be labeled, sold and invoiced as imita-
40 Manufacture of Lemon Flavor Imitation
tions. All products labeled and sold as imitations do not
require a specified standard of purity or strength ; hence,
by varying the proportions of formulas submitted, ex-
tracts of almost any desired strength and cost can be
made. At this time, the Federal and most State laws
permit the use of coloring, provided the colors used are
plainly stated on the label and are of the "certified" type.
The great advantage which the use of certified colors of-
fers to the food products manufacturers is clearly set
forth in F. I. D. (Food Inspection Decision) No. 117,
as follows :
"Food Inspection Decision No. 76, published
July 13, 1907, gives a list of seven coal tar dyes
which may, without objection from the Depart-
ment of Agriculture, be used in foods until fur-
ther notice. Food Inspection Decision No. 77,
published September 25, 1907, provides for the
certification of dyes. Certified dyes may be used
in foods without objection by the Department
of Agriculture, provided the use of the dye in
food does not conceal damage or inferiority."
Uncertified coal tar dyes are likely to contain arsenic
and other poisonous elements which, when used in food,
may render such food injurious to health, and, therefore,
would be adulterated under the law.
The active principle of imitation lemon is composed
chiefly of citral or lemongrass. One ounce of citral is
equivalent in flavoring power to one pound of oil of
lemon, but is decidedly deficient in delicacy and charac-
ter of the real lemon oil. Commercial citral is not a syn-
thetic product, its common source being lemongrass, sepa-
rated by distillation. The per cent, of citral content of
lemongrass varies from 60 to 75 per cent. Citral occu-
Manufacture of Lemon Flavor Imitation 41
pies the same relation to lemon flavor as coumarin does
to vanilla, but it does not blend nearly as well. In the
following formulas the use of citral or lemongrass are
optional. There are three grades of lemongrass on the
market, viz. : Native, rectified and Java, their relative
values being in the same order :
Terpeneless oil of lemon ^2 dram
Citral y* dram
Oil of lemon 4 ounces
Alcohol 3 pints
Water (lukewarm) 5 pints
Magnesia carbonate 2 ounces
Dissolve the oils in the alcohol, mix the magnesia and
water, and add slowly together, shaking thoroughly off
and on for one day ; filter through paper.
Lemongrass 4 drams
Alcohol 32 ounces
Water (lukewarm) 96 ounces
Carbonate Magnesia I ounce
Treat as above.
EXTRACT OF ORANGE.
The Federal standard of extract of orange and ter-
peneless extract of orange corresponds in all respects to
lemon extract. As in the case of the lemon, the use of
the grated outer rind of the orange is a valuable addi-
tion to orange extract. There are no substitutes for
orange flavors, the cheapest practical formula consisting
of the terpeneless.
42 Manufacture of Various Extracts
VARIOUS EXTRACTS
EXTRACT OF ALMOND.
"Almond extract is the flavoring extract pre-
pared from oil of bitter almonds, free from hy-
drocyanic acid, and contains not less than one
(i) per cent, by volume of oil of bitter al-
monds."
Oil of bitter almonds, commercial, is the volatile oil
obtained from the seed of the bitter almond (Amygdalus
communis L.), the apricot (Prunus armenlaca L.), or the
peach (Amygdalus persica L.).
No. i.
Oil of almond 3 ounces
Spirits 5 pints
Water 3 pints
Dissolve the oil in the alcohol and add water gradually,
shaking after each addition; filter if necessary.
No. 2.
Oil of almond i 3/10 ounces
Spirits 52 ounces
Water 76 ounces
Proceed as in formula No. i.
A very satisfactory imitation can be prepared by the
use of "Benzaldehyde," but, like all other synthetic
flavors, is inferior to the natural product when used in
the cold, but it withstands heat better.
Manufacture of Various Extracts 43
No. 3.
Benzaldehyde i% ounces
Spirits 45 ounces
Water 83 ounces
Proceed as above.
WINTERGREEN EXTRACT.
"Wintergreen extract is the flavoring extract
prepared from oil of wintergreen, and contains
not less than three (3) per cent, by volume of
oil of wintergreen." "Oil of wintergreen is the
volatile oil distilled from the leaves of the Gaul-
theria procumbens L."
No. i.
Oil of wintergreen 4 ounces
Spirits 90 ounces
Water 38 ounces
Imitation wintergreen is prepared by the use of oil
of sweet birch, or Methly salicylate.
No. 2.
Oil of sweet birch, or methyl
salicylate 3^/2 ounces
Spirits 76 ounces
Water 52 ounces
Mix, and filter if necessary.
EXTRACT OF PEPPERMINT.
"Peppermint extract is the flavoring extract
prepared from oil of peppermint, or from pep-
permint, or both, and contains not less than
three (3) per cent, by volume of oil of pepper-
mint." "Oil of peppermint is the volatile oil
44 Manufacture of Various Extracts
obtained from peppermint and contains not less
than fifty (50) per cent, by weight of menthol."
Substitutes for peppermint of a practical character
are not known.
No. i.
Oil of peppermint 4 ounces
Spirits i gallon
Mix. This product can be colored with the use of pep-
permint leaves to suit.
In the event of a cheaper product being desired, pre-
pare a terpeneless extract either by the use of terpene-
less oil of peppermint or by the "shaking out" process, as
prescribed for terpeneless extract of lemon. Since these
products fall below the legal standard, they should be
labeled, sold and invoiced as an imitation.
EXTRACT OF GINGER.
"Ginger extract is the flavoring extract pre-
pared from ginger and contains in each one hun-
dred (100) cubic centimeters the alcohol-soluble
matters from not less than twenty (20) grams
of ginger."
No. i.
Jamaica ginger (coarse powder) 2 pounds
Spirits i gallon
Place the ginger in a narrow percolator, using no force
in packing, always providing sufficient washed-fine ex-
celsior in the apex of the percolator to retain the ginger ;
next pour on the alcohol, and when the entire mass is sub-
merged, cork the delivery and cover the top and let stand
for several days ; then percolate.
Another method, in the absence of a percolator, is
to place the ginger and spirits in a suitable air-tight con-
Manufacture of Various Extracts 45
tainer, such as a packing bottle or a keg, and shake fre-
quently for a few days ; next place the mass on a coarse
paper filter and finish.
Jamaica ginger is always to be preferred to any of the
lower grades, since the character is not only the finest,
but the tendency of precipitates (sediment)' is reduced
to a minimum.
No. 2.
Oleo-resin ginger ( i % ) 1 . 28 ounces
Spirits 24 gallon
Water (soft) }4 gallon
Dissolve the oleo-resin in the spirits and gradually add
the water lukewarm, shaking after each addition; let
stand for a few days ; filter through paper, using a small
amount of precipitated calcium carbonate as a medium if
necessary.
For a cheaper product the soluble essence is recom-
mended, as follows:
No. 3. Soluble.
Jamaica ginger (coarse powder) .... 4 pounds
Pumice stone (powdered) 4 ounces
Lime (slacked) 4 ounces
Spirits (dilute, equal parts) I gallon
Rub the ginger with the pumice stone and lime until
thoroughly mixed. Moisten with the dilute alcohol until
saturated, and place in a narrow percolator, being care-
ful not to use force in packing, simply placing it in to
obtain the position of a powder to be percolated, so that
the menstruum will flow through uniformly. Next add
the dilute alcohol and percolate until one gallon of the
percolate is obtained. Let stand twenty-four hours, and
filter if necessary. The pumice should be repeatedly
washed in water prior to using.
46 Manufacture of Various Extracts
No. 4. Soluble.
Fluid extract of ginger (U. S. P.) . . 8 ounces
Pumice, powdered and washed .... 2 ounces
Water, quantity sufficient to make . . 24 ounces
Pour the fluid extract of ginger into a bottle and add the
pumice, shaking thoroughly; repeat the operation for
several hours ; next add the water in the proportion of
about two ounces at a time, shaking after each addition.
When all is added, repeat the agitation occasionally dur-
ing twenty-four hours, then filter, returning the filtrate
until it comes through clear, and, if necessary, add suf-
ficient water to produce the required 24 ounces of fin-
ished product.
EXTRACT OF ROSE.
"Rose extract is the flavoring extract prepared
from otto of roses, with or without red rose
petals, and contains not less than four-tenths
(0.4) per cent, by volume of otto of roses."
Otto of roses is the volatile oil obtained from the
petals of Rosa damascena Mill., R. moschata Herrm.
No. i.
Oil of rose (otto) y 2 ounce
Spirits i gallon
Mix and filter if necessary.
There are a number of desirable artificial rose oils
on the market, soluble in dilute 3 to i spirits, suitable for
imitation products, costing but 25 per cent, of that of the
genuine oil. To increase the tone or piquancy of this
product, use rose geranium of the very best quality, as
per the following:
Manufacture of Various Extracts 47
No. 2.
Oil of rose (artificial) 2 drams
Oil rose geranium (best quality) ... ]/?. dram
Oil of clove (amboyna) 24 minims
Spirits 3 quarts
Water I quart
Filter with carbonate of magnesia if necessary. Label
an imitation.
EXTRACT OF ALLSPICE.
The Government standards do not include allspice.
Oil of allspice (pimento) 2 drams
Allspice (coarse powder) 3 ounces
Spirits (dilute) 2 pints
Mix, macerate for several days, and filter.
ANISE EXTRACT.
"Anise extract is the flavoring extract pre-
pared from oil of anise, and contains not less
than three (3) per cent, by volume of oil of
anise."
"Oil of anise is the volatile oil obtained from the anise
seed."
Oil of anise 4 ounces
Spirits I gallon
Mix and filter if necessary.
CELERY EXTRACT.
"Celery seed extract is the flavoring extract
prepared from celery seed or the oil of celery
seed, or both, and contains not less than three-
tenths (0.3) per cent, by volume of oil of celery
seed."
48 Manufacture of Various Extracts
"Oil of celery seed is the volatile oil obtained from
celery seed."
Oil of celery seed 3^ drams
Spirits 3 quarts
Water i quart
Mix and filter if necessary.
EXTRACT OF CINNAMON.
"Cinnamon extract is the flavoring extract
prepared from oil of cinnamon, and contains
not less than two (2) per cent, by volume of oil
of cinnamon."
"Oil of cinnamon is the lead-free volatile oil obtained
from the bark of the Ceylon cinnamon (Cinnamomum
zeylanicum Breyne), and contains not less than sixty-
five (65) per cent, by weight of cinnamic aldehyde and
not more than ten (10) per cent, by weight of eugenol."
Oil of cinnamon 2 . 56 ounces
Spirits 90 ounces
Water 38 ounces
Thoroughly shake the oil with the alcohol and add the
water gradually, shaking after each addition; filter if
necessary.
The standard for cassia extract is the same as that
for cinnamon, but the oil specification is somewhat dif-
ferent, as follows :
"Oil of cassia is the lead-free volatile oil ob-
tained from the leaves or bark of the Cina-
momum cassia BL, and contains not less than
seventy-five (75) per cent, by weight of cin-
namic aldehyde."
Manufacture of Various Extracts 49
EXTRACT OF CLOVES.
"Clove extract is the flavoring extract pre-
pared from oil of cloves, and contains not less
than two (2) per cent, by volume of oil of
cloves."
Formula is the same as that for cinnamon extract.
EXTRACT OF MINT (SPEARMINT).
"Spearmint extract is the flavoring extract
prepared from oil of spearmint, or from spear-
mint, or both, and contains not less than three
(3) P er cent, by volume of oil of spearmint."
Formula same as for anise extract.
EXTRACT OF CHOCOLATE.
(No Government Standard.)
Curacao cocoa i J/2 pounds
Dilute spirits (equal parts) I gallon
Mix thoroughly and macerate for from five to ten days,
shaking occasionally, and filter or percolate ; addition of
extract of vanilla is an improvement.
EXTRACT SARSAPARILLA SOLUBLE AN IMITATION.
Oil of wintergreen I ounce
Oil of sassafras */2 ounce
Oil of cassia (or cinnamon) I dram
Oil of fennel I dram
Oil of caraway I dram
Oil of anise 4 drams
Alcohol and water of each y 2 gallon
Caramel color to suit.
50 Ethereal Imitation Flavors
Dissolve the various oils in the alcohol and rub with three
ounces of carbonate of magnesia in a mortar. Transfer
the mixture into a bottle and add the water, shaking after
each addition ; allow to macerate for a few days, and ni-
ter through paper, adding sufficient water through the
paper to make one gallon.
EXTRACT PISTACHIO IMITATION.
NO. I.
Extract of almond 2 ounces
Extract of vanilla 4 ounces
Oil of neroli I drop
Mix.
No. 2.
Oil of orange 4 drams
Oil of cassia or cinnamon i dram
Oil of nutmeg 1^2 drams
Oil of bitter almonds 15 minims
Oil of calamus 15 minims
Oil of cloves 30 minims
Spirits 12 ounces
Water 4 ounces
Magnesia, carbonate 3 drams
Dissolve the various oils in the alcohol and rub with the
magnesia; add the water with agitation; let stand a few
hours, and filter.
ETHEREAL IMITATION FLAVORS.
Such flavors as pineapple, strawberry, banana, rasp-
berry, cherry, etc., are prepared from concentrated fruit
ethers. Owing to the large number of individual ethers
required to compound the various flavors, considering the
Ethereal Imitation Flavors 51
small demand in general and the variations of formula,
it is more economical, as well as more satisfactory, to
purchase from a reliable essential oil house the mixed
ethers representing the flavors desired. These ethers
were formerly known as "Fruit Oils/' but under the
Federal Food and Drugs Act this term has gone into
disuse.
As to the status of these ethereal flavors under the
food laws, there is pending at present under the Penn-
sylvania State law litigation as to whether Amyl Acetate
and, possibly, one or two other ethers may be used in
food products. Undoubtedly the general disposition of
food officials is against such substitute materials. They
have never been very popular, but certain sections of the
country enjoy a fair demand. It is necessary so to label
them that no complaint can be made of misbranding un-
der the food laws.
They are made into the ordinary strength by a simple
reduction with alcohol and water in the following pro-
portions :
Concentrated pineapple ether 3 ounces
Spirits J/ gallon
Water J^ gallon
Dissolve the ether in the alcohol, and gradually add the
water and filter.
52 Laboratory Notes
Laboratory Notes
Menstruums (Solvents).
Alcohol, being the most extensively employed, will be
considered first. Alcohol is a volatile, inflammable, color-
less liquid (C 2 H 5 OH) of a penetrating odor and burning
taste. In commerce the alcohol produced from maize or
other grain is known as ethyl or grain alcohol. It should
be kept in well stoppered containers, and in a cool place,
remote from fire. When alcohol and water are mixed to-
gether, a rise in temperature and contraction in volume
take place. In small operations the contraction is gen-
erally disregarded; in larger operations the loss is very
apparent. If fifty-five gallons of alcohol be mixed with
forty-five gallons of water, the total will not be 100 gal-
lons of dilute alcohol, but only 96% gallons, showing a
loss of 3^4 gallons.
One gallon of 190 proof alcohol, temperature 15.6 C.
(60 F.), specific gravity 0.816, weighs 6 pounds 12
ounces and 339 grains.
Proof Spirit is a term used by the Revenue Depart-
ment in assessing the tax on alcoholic liquors. It means
a liquid in which there is 50 per cent, (by volume) of
absolute alcohol. As it is the actual alcohol in the
whiskey, brandy, dilute alcohol, etc., which is taxed, and
as this varies widely, it is necessary that the actual wine
gallons be converted into proof gallons before the tax
rate can be fixed. A sample that is half alcohol and half
water is "100 proof." A sample that is three-quarters
alcohol and one-quarter water is 150 proof, and the tax
on every gallon of it is one and a half times the regular
Government rate per proof gallon. Absolute alcohol is
Alcohol S3
200 proof and is required to pay a double tax. The legal
definition of proof spirit is : "That alcoholic liquor
which contains one-half its volume of alcohol of a specific
gravity of 0.7939 at 60 F."
Rule for Diluting Alcohol (Pile's).
To reduce alcohol to any desired strength: To as
many parts of the given alcohol as are indicated by the
percentage required, add sufficient water to make the
number of parts of the mixture equal to the percentage
of the given alcohol.
Example: If it is desired to make an alcohol of 30
per cent, from one of 95 per cent., take 30 fluid ounces
of the alcohol and add a sufficient amount of water to
make 95 fluid ounces.
The alcohol best suited for the manufacture of flavor-
ing extracts is what is known as true deodorized or Co-
logne spirit, or alcohol free from fusel oil. A mixture
of 10 cubic centimeters of alcohol and 0.2 cubic centi-
meter of potash lye evaporated down to one cubic centi-
meter should not give any odor of fusel oil after super-
saturation with dilute sulphuric acid. Deodorized alco-
hol should not possess a foreign odor and should mix
with water without becoming turbid.
Water as a solvent in flavoring extracts is next in
importance. Ordinary water always contains solid mat-
ter, and traces of various salts in solution or suspension ;
while this solid matter and salts do not ordinarily unfit
it for drinking purposes, they do, in many instances,
seriously interfere with the preparation of flavoring ex-
tracts. In some sections of the country, the drinking
water might be pure enough for the processes, or, at
least, it does not contain serious impurities ; in other sec-
tions, the water would be totally unfit for the preparation
54 Laboratory Notes
of flavoring extracts. Soft or distilled waters are always
to be perferred.
Brief Rules for Qualitative Tests of Water.
No. i. If the water reddens blue litmus paper be-
for boiling but not afterward, and the color of reddened
paper is restored upon warming, it is carbonated.
No. 2. If it possesses a nauseous odor and gives a
black precipitate with acetate of lead, it is sulphurous.
No. 3. If it restores blue color to litmus paper after
boiling, or develops a red color on the addition of a
phenolphthalein test solution, it is alkaline.
No. 4. If it possesses neither of the above proper-
ties in a marked degree and leaves a large residue upon
evaporation, it is a saline water.
When water is pure, it will not become turbid or pro-
duce a precipitate with any of the following reagents :
Baryta water, if a precipitate or opaqueness appears,
carbonic acid is present.
Chloride of barium indicates sulphates.
Nitrate of silver indicates chlorides.
Oxalate of ammonia indicates lime salts.
Boiling for five minutes and filtering when cool will,
in many instances, make objectionable water suitable for
extract purposes.
FILTRATION.
Filtration is the process of separating liquids from
solids, with the object of obtaining a liquid in a trans-
parent condition. The intervention of porous substances,
termed filters, to intercept solid particles is necessary in
performing this process. They are usually made from
paper, paper pulp, linen, felt, etc. Paper filters are the
Filtration Methods 55
most useful of all kinds and are employed in general
operations requiring fine filtration, since the solid par-
ticles are much more completely separated by paper than
by strainers, owing to the pores of the paper being
smaller and more numerous.
When folding a filter, care should be observed not to
extend the creases entirely to the apex, but to terminate
them at a distance of about J^ inch from it, since the
point at which all creases converge would thereby be so
weakened that the weight of the liquid would rupture the
filter. When pouring the liquid in the filter, the stream
should never be delivered upon the apex, but upon the
sides, feeding in a circular motion, so that the force of
the fall will be broken before the weakest point is reached.
In filtering liquids composed mostly of water the paper
is very liable to be broken, since the water tends to soften
it (while alcohol has a reverse action) ; the use of a small
tuft of absorbent cotton in the apex of the filter will, in
a large measure, overcome this trouble. The filter paper
should be entirely within the funnel, since, if the edge
of the paper projects above the funnel, waste ensues
from evaporation of volatile liquids, as well as from the
increased and unnecessary absorption due to the excess
of the filtering paper ; in addition, an untidy and careless
habit is formed.
The filtering papers in the market are of three
weights : light, medium and heavy ; and of two colors :
white and gray. For general purposes the French filters
are almost universally used, the "Prat Dumas" brand be-
ing the most common. The gray filters are made from
a mixture of cotton, flax, wool, etc., and are well adapted
for filtering colored liquids or tinctures, but, owing to
the coloring matter they contain, they are not practicable
for liquids containing free alkali. Ribbed-glass funnels
56 Laboratory Notes
are always to be preferred, as they operate more rapidly
than the plain. Felt filters are made bag-shaped and are
admirably adapted in operations where a large amount
of liquid is to be filtered and in cases where a filtering
medium is employed. They are made in sizes ranging
from one to five gallons' capacity, and operate very
rapidly. When using such a filter on volatile liquids it
should be enclosed in a tight-fitting filtering cabinet, pro-
vided with a glass door ; for, if this is not done, the evapo-
rative loss due to the large surface exposed to the atmos-
phere will be quite large. Filtering mediums are finely
powdered substances used to facilitate the operation of
filtering. They operate on the principle of adhering to
or entangling the objectionable suspended matter, thereby
preventing it from rapidly obstructing the pores of the
filter.
The following substances are generally used for this
purpose : Magnesium carbonate, purified talcum, washed
pumice, precipitated calcium carbonate, precipitated cal-
cium phosphate and kieselguhr (an infusorial earth).
For operations on liquids containing acids, talcum and
pumice are recommended, since the employment of the
carbonates results in a chemical change.
Filtering liquids of a volatile character should be con-
ducted in the least possible time, and, to facilitate this
condition, the filter must constantly be kept full, so that
the maximum benefit of the filter surface can be utilized.
For this purpose the automatic feeding or continuous fil-
tration principle is recommended (see figure). The use
of the containers termed skeleton demijohns is especially
recommended. The bottles are clear glass, affording op-
portunity for minute and intelligent inspection of the
contents. The protection against breakage at the bottom
is perfect, while the four upright canes or standards af-
Filtration Methods
57
ford security for the sides and serve as substantial han-
dles. These bottles are made in three sizes : two, three,
and five gallons' capacity, respectively.
The capacity of the container does not affect the prin-
ciple involved, but in all cases both bottles should be of
the same capacity, since, under such conditions, the oper-
ations can be conducted over night and on Sunday, with-
out the danger of overflowing the receiver. This process
is adapted equally for use with the felt or other forms of
filters. In principle, when the apparatus is in action, the
liquid cannot escape from the upper container after the
funnel is full as high as the mouth of that container, for
the simple reason that the liquid in the funnel regulates
the ingress of air. After the liquid escapes through the
filter, receding from the mouth of the inverted container,
air rushes in, more liquid runs out, and the supply in the
funnel is thus kept up automatically until all the liquid
has run from the upper bottle or demijohn.
Laboratory Notes
PRESSURE FII/TER AND PERCOLATOR
Double Pressure Filter and Percolator 59
DOUBLE PRESSURE FILTER AND PER-
COLATOR.
(See Fig., page 58.)
In all filtering operations of 15 gallons or more, the
most satisfactory results are obtained with the use of
the Double Pressure Filter and Percolator, operating on
the following principle : Cocks "E" and "G" are closed
while vent valve "C" is opened ; the material to be filtered
or percolated is next placed on perforated disc (clothed
with felt or paper) "A," drawing off samples at cock "G"
and returning until the filtrate or percolate runs perfectly
clear. At this stage, close cock "G" and when the liquid
in space "B" reaches about 10 inches in height, close
valve "C" and open cock "E." A portion of the liquid
will rapidly flow into receiver "H," but in the absence of
sufficient vent, a partial vacuum is formed in space "B"
and henceforth the flow into the receiver is in ratio to the
flow through the perforated disc "A." Thus we have a
double pressure, viz. : the weight of the liquid on top of
the disc, plus the partial vacuum, or, as it is ordinarily
understood, the suction of the lower column of liquid,
the operation thus producing a finer filtrate in a shorter
period. The cock "G" is designed for use in determining
the character of the filtrate at the beginning of the opera-
tion, as before stated; also as an exit for waste water
when washing out the apparatus. The glass gauge "D,"
while not a necessity, will be found a convenience. All
fittings should be of brass, preferably tinned.
To construct a filter of this type, proceed as follows :
Select an alcohol barrel in good condition; carefully re-
move the head; next thoroughly remove all of the glue,
if any. Next bore a ^2-inch hole in the bottom and se-
6o Laboratory Notes
curely fasten a J^-inch flange coupling and insert a brass
nipple so that the end will come up flush on the inside,
providing means for thoroughly draining; on this nipple
fasten the cock. Insert a nipple at "E" and use lock
nuts on both sides to thoroughly secure it, and screw
on the cock. In a like manner, insert a nipple for vent
pipe "C," bring up to top of barrel and end with valve.
Should you decide to use a glass gauge, it will be
necessary to place it at this time. The wood disc should
be made of ^-inch oak and securely fastened at the cen-
ter of the barrel; it should be made in two sections to
facilitate placing it in position. This disc should contain
a very liberal amount of perforations of about %-inch
diameter; the more perforations the better. After this
is completed, the entire disc should be clothed with a
piece of thick felt or paper, securely fastened around the
entire circle ; the filter is then ready for use. A filter of
this design can be constructed of metal, but oak is much
preferable on extract work, particularly vanilla.
When through with the filter, always clean it at once
in the following manner: Remove all of the magma
(solids) from the filtering disc, next add hot water and
operate as in filtering, with the exception of drawing off
at cock "G," and, when through, leave all portions of
the filter open to the air, including valves and cocks,
thereby eliminating the tendency of the formation of
must and foreign odors. A filter of this class will operate
with the minimum evaporative loss, since the liquids at
no time are exposed to the atmosphere, and can be fed
automatically from an exterior source (an inverted con-
tainer or syphon). The labor for results obtained is the
minimum and the filter will last for years. The receiver
should, in all cases, be of the same capacity as the amount
operated on, thus eliminating any danger of overflowing.
Simple Methods of Testing 61
SIMPLE METHODS OF TESTING.
The presence of fixed (fatty) oils, such as poppy-
seed, castor and other bland resinous oils, can readily be
determined by placing a few drops on clean white blot-
ting paper and exposing the paper to a mild heat ; if the
oil is pure, the spot on the blotter disappears immediately.
To fully substantiate this test the blotter should be held
up to the light, and if no permanent stain is visible, the
oil can be accepted as free from fixed oils.
Alcohol is sometimes added to essential oils of high
value. To detect, add a small portion in a graduated test
tube and carefully drop in a small amount of water; if
alcohol is present, the drops will be surrounded with a
milky (turbid) circle; next, add more water and shake,
and after the liquids have separated, the approximate per
cent, of alcohol present can be computed by the increased
volume of the upper layer. Another method consists of
agitating with the oil in a test tube a few small pieces of
dried chloride of calcium. These will remain unchanged
if the oil is pure, but they will dissolve in an oil contain-
ing alcohol, and the resulting solution will form a dis-
tinctive layer on the bottom of the container.
A more accurate test of the presence of alcohol in an
essential oil is accomplished by the use of metallic sodium
or potassium. Place fourteen drops of the oil on a per-
fectly dry watch glass, and put a piece of sodium or po-
tassium, the size of a pin's head, in the center of it. If
the alkali remains unchanged for twenty minutes, no al-
cohol is present, but if it disappears after five minutes,
the oil contains at least 4 per cent, of alcohol; if it dis-
appears in less than one minute, it indicates the presence
of not less than 20 per cent, of alcohol.
62 Laboratory Notes
To Test Oil of Lemon. The presence of purified
turpentine in oil of lemon is not so easily detected on
account of its similar composition and specific gravity.
By adding three volumes of strong alcohol with one vol-
ume of the oil, the turpentine, if present, will remain un-
dissolved, and by evaporating a small quantity on a blot-
ting paper and shaking the paper in the air, the presence
of this adulterant- will be indicated by the terebinthinate
(turpentine) odor, using a similar test for comparison
with an oil of known purity.
The most dangerous adulterant in oil of lemon is
citrene, the terpene principle obtained as a by-product in
the extraction of citral from oil of lemon, while prepar-
ing terpeneless oil.
To Test the Purity of Oil of Cloves. Oil of cloves,
when pure, will manifest the following reaction : When
shaken with pure liquor of ammonia, it coagulates and
crystallizes after fusion by a gentle heat ; treated with an
alcoholic solution of potassa, it congeals into a crystalline
mass with total loss of its odor. A solution of potassium
chromate transforms it into brown flakes, while the yel-
low color of the salt is dissipated. A negative result in-
dicates an addition of inferior oils.
To Test the Purity of Oil of Bitter Almonds. Oil of
bitter almonds is sometimes adulterated with nitro-ben-
zole, and this may be detected by the use of a solution of
potassa. The liquid has a green color if nitrate-benzole
is present, and upon dilution three layers are formed, the
lower yellow, the upper green ; over night, the green color
changes to red.
To Test the Purity of Otto of Roses. The principal
adulterants to be found in otto of roses are the oils of
rhodium, geranium, sandalwood and camphor, and occa-
sionally spermaceti, which is added to contribute the crys-
Simple Methods of Testing 63
talline appearance. Otto of rose, when pure, has a bland,
sweet taste; if it is bitter, this indicates the presence of
rhodium or sandalwood ; if it is pungent or biting to the
palate, it contains either oil of geranium or camphor, or
both ; if it imparts an unctuous sensation to the palate, or
if it responds to the blotter paper test for fixed oils, it
contains spermaceti. A single drop of otto, placed on a
watch glass with one drop of concentrated sulphuric acid
(C. P.) and stirred with a glass rod, will retain its purity
and color, but a sample adulterated with other oils is ren-
dered more or less brown and develops peculiar odors,
i. e., from oil of geranium, strong and disagreeable ; from
oil of rhodium, increased and rendered unctuous and re-
sembling cubeb; from camphor, characteristic and com-
bined with acidity ; from spermaceti, unctuous and clearly
perceptible.
The specific gravity of an essential oil is not an in-
fallible indicator, and this method should be employed
only after all other known methods of detection have
been resorted to.
64 Laboratory Notes
ESTIMATION OF SMALL QUANTITIES OF
ESSENTIAL OILS.
To determine the per cent, of essential oil in flavor-
ing extracts, proceed as follows :
Howard Method. Twenty c.c. of the extract are
diluted with 50 c.c. of water and one drop of hydrochloric
acid (except in case of clove and cinnamon extracts,
when the acid is unnecessary). The liquid is then ex-
tracted in a separator with three successive portions of
15 c.c., 10 c.c. and 5 c.c. of ether. The mixed ethereal
extracts are washed with 10 c.c. of water that has been
previously saturated with ether, so as to remove prac-
tically all of the alcohol. The ether solution is now trans-
ferred to a Babcock milk bottle, which is immersed in
warm water and the ether driven off. Water is now
added and the bottle is placed in the centrifugal ap-
paratus, and the essential oil read off in the bottle in the
same way as with milk fat. The author claims that this
process renders very accurate results, as the essential oil
is scarcely exposed to heat, and there is, therefore, little
risk of loss by evaporation.
TO DETERMINE THE PER CENT. OF GAS IN
AQUA-AMMONIA.
The "Baume" hydrometer for ammonia renders fairly
good results, provided no alkaline salts to any appreciable
extent are present; this condition cj,n be determined by
evaporation over a steam bath. For comparative testing
the use of the burette will be found more accurate, using
a standard acid solution in the burette and 15 c.c. of am-
monia with a drop of phenolphthalein indicator added to
it, and continuing the flow until exactly neutralized.
Determining Acidity of Vinegar 65
TO DETERMINE THE PER CENT. OF ACIDITY
(AS ACETIC ACID) OF VINEGAR.
Fill a 50 c.c. burette to zero point with "standard al-
kali solution." Fill pipette by suction with vinegar to be
tested ; cover mouth end with finger and allow the vinegar
to fall exactly to 6 c.c. mark and place the vinegar in a
porcelain dish until exactly at zero mark. Add a little
pure water to the vinegar (distilled preferable) until
nearly colorless; next add a drop of indicator, and by
opening the pinch-cock add standard alkali solution from
the burette until a permanent faint pink color appears,
stirring with glass rod meanwhile. With a 45-grain
(4.5%) vinegar, about 40 c.c. of alkali solution may be
quickly added to the vinegar; then it should be added,
drop by drop, until a faint pink color is permanent. The
number of c.c. of alkali solution used indicates the acid
strength in grains, which, divided by ten, gives per cent,
of acidity (as acetic acid). For a strong vinegar (over
50 grains) fill the pipette to 3 c.c. mark only and multiply
the burette reading by two.
The "standard alkali solution" used for the above
test can be obtained from any reliable consulting chemist
or dealer in chemical supplies, and is known as a tenth-
normal alkali solution, being a 0.4 per cent, solution of
sodium hydrate, very exactly standardized, against tenth-
normal acid which has, in turn, been exactly standardized
by calcite or other scientific means.
The indicator solution is prepared by dissolving about
2 per cent, of the phenolphthalein in strongest alcohol
and diluting with an equal volume of distilled water.
66 Laboratory Notes
TO PURIFY ESSENTIAL OILS DETERI-
ORATED FROM AGE.
There are several oils that by absorption of oxygen
from the air and from the chemical effect of light rays
will become camphorated, grow turbid, deposit a residue
(generally called stearopten) and lose more or less of
their natural flavor, and, in the case of lemon oil, will
acquire the odor of crude turpentine. Such oils as are
free from oxygen are chiefly subject to these changes.
Oils that have deteriorated in the manner indicated may
be improved, but they can never be fully restored to
their original condition.
There are various methods employed: The most
practicable is redistillation, mixing the oils first with
water and incorporating a small amount of alkali ; or by
agitation for thirty minutes with a thick paste consisting
of powdered borax, animal charcoal and water, and fil-
tering. The latter process renders excellent results with
almost all essential oil restorations. Another method is
to add 10 per cent, of warm water, shake well for fifteen
minutes, let settle, draw off by means of a syphon, and
filter through paper. Another process is the use of a
potassium permanganate solution as follows: Dissolve
one ounce of the salt in seven ounces of water and
thoroughly agitate with four pounds of the oil, decant,
mix with fresh water, and heat gently until the oil as-
sumes a clear condition ; then separate and filter.
Miscellaneous Receipts 67
MISCELLANEOUS RECEIPTS.
PLAIN OR SIMPLE SYRUP.
Granulated cane sugar 30 pounds
Water (boiling) 7 quarts
Pour the sugar into the water gradually, stirring mean-
while, and when dissolved, strain through coarse cotton
cloth. Do not cover container until thoroughly cooled.
This will produce four gallons of syrup. The relative
proportions of sugar and water are very important since,
if a smaller amount of sugar is employed, fermentation
sooner or later will ensue. If too much sugar is used,
crystallization will surely follow, resulting in a liquid too
thin to keep under ordinary temperature.
SODA FOAM.
Soap bark, chips or coarse ground . 1 24 pounds
Alcohol, 190 proof 2 pints
Water, quantity sufficient to make. I gallon
Mix the bark with 6 pints of water, boil for 10 minutes
and strain. Add enough water (hot) through the strainer
to make 6 pints of tincture and when cool add the alco-
hol. Let stand over night and filter. One fluid ounce of
this tincture is sufficient for one gallon of syrup.
FRUIT ACID SOLUTION.
Citric acid in crystals 2 pounds
Alcohol, 190 proof I pint
Water (distilled preferred) to make. I gallon
Dissolve the acid in the water, add the alcohol, set aside
for a few hours, and filter through paper. One ounce of
this is sufficient for one gallon of syrup.
68 Laboratory Notes
For soda-fountain syrups, add from 2 to 4 ounces of
flavor and color to suit.
SEALING OR BOTTLE-TOPPING WAX.
No. i. Elastic Enamel Wax.
Good white glue i pound
Oxide of zinc i ounce
Precipitated chalk i ounce
Dry white lead J/2 ounce
Glycerine 3 ounces
Color to suit.
Make a paste of zinc, chalk and glycerine by rubbing
them up into a cream ; then stir them into the liquid glue
while hot and to about the consistency of syrup, and stir
thoroughly ; it is then ready for use in the white and can
be colored any shade desired by using aniline to suit.
Antique bronze color can be obtained first by adding a
little dry bronze powder and then adding aniline of the
shade desired. To be used warm over water bath, and
can be used any number of times.
No. 2.
Rosin 40 pounds
Silicate of magnesia 25 pounds
Paraffine 2 pounds
Color to suit.
Dissolve the rosin and paraffine with the aid of heat ; stir
in the silicate of magnesia, stirring until thoroughly in-
corporated; next add the color.
No. 3. Take ordinary hard paraffine and, when
melted, stir in sufficient oil soluble and aniline to suit.
GRADUATING CONTAINERS.
Graduated containers will be found very convenient
Miscellaneous Receipts 69
when used as receivers in filtration or percolation opera-
tions, or for use in compounding. Plain containers may
be graduated by placing them in a perfectly level position
and carefully measuring out the exact quantity of water
at 60 degrees F., next pasting a strip of bright-red-colored
paper on the four quarter points, being careful to allow
for the capillary curves ; and, when dry, shellacking the
surface of the paper.
DEODORIZING CONTAINERS.
Place in the container some mashed raw potatoes with
warm water, and shake occasionally for one hour; then
empty the contents and wash with cold water. The odor
will then have entirely disappeared. Such obstinate odors
as peppermint readily yield to this treatment. To clean
containers from the dry, hard film frequently encoun-
tered, use a solution of potash with fine shot. This is also
useful in removing fixed oils, etc.
70 Laboratory Notes
ADHESIVES.
As a matter of convenience it is always desirable to
employ an adhesive that can be used in the cold and, at
the same time, that will dry in the shortest possible time.
The best article for use on carton work is "silicate of
soda"; it is inexpensive, does not ferment or decompose
and will render very satisfactory results. Another good
preparation is powdered corn starch digested with the
aid of an alkali ; however, considerable care is necessary
in its preparation, since it is highly important that the
minimum possible amount of alkali should be employed
as per the following :
Into a suitable receptacle place one-half gallon of cold
water; next stir in one pound of powdered corn starch
and follow with one-half gallon of boiling-hot water into
which has been added three fluid ounces of alkali solu-
tion; stir until the mass becomes clear and transparent
and immediately reduce to the consistency desired with
hot water. For carton work it should be used consider-
ably heavier than for labeling. This paste will not fer-
ment or decompose, and is very economical, but, as be-
fore stated, requires considerable care in its preparation.
ALKALI SOLUTION (FOR PASTE).
Dissolve Red Seal i can
Lye in water i quart
Weights and Tables
TABLES.
AVOIRDUPOIS WEIGHT.
Pounds. Ounces. Drachms. Grains (Troy).
i = 16 = 256 = 7,000
i = 16 = 437.5
i = 27.34
Grams.
453-60
28.35
1.77
FLUID MEASURE.
Gallons. Pints. Ounces. Drams. Minims.
i = 8 = 128 = 1,024
i = 16 = 128
Cubic Centimeters.
= 6l,440 = 3,785.435
473-179
= 7,680 =
480
60
29-574
3.697
Sixteen ounces, or one pint, is sometimes termed a
fluid pound. The above table is the one usually adopted
in formulas.
Pounds of Sugar.
Added to
One Gci lion of
Quantity
SYRUP TABLE.
of Syrup Actually
Obtained.
Pounds of
Sugar in
Cold Water.
Gallons.
Pints. Fluid Ounces.
of Syrup.
I
I
10
93
2
I
I
4
i-73
3
I
I
14
2-43
4
I
2
3
3-05
5
I
3
2
3-6
6
I
3
12
4.09
7
I
4
6
4-52
8
I
5
. .
4.92
9
I
5
10
5-28
10
I
6
4
5-62
ii
I
6
14
5-92
12
I
7
8
6.18
13
2
2
6.38
14
2
12
6.7
15
2
i
6
6.91
72 Laboratory Notes
AQUA (HOUSEHOLD) AMMONIA.
Ammonia is a colorless, pungent, suffocating gas
(NH 3 ), and the commercial article is obtained from gas
liquor. Water is capable of absorbing 670 times its vol-
ume of ammonia gas at 50 degrees F., increasing in bulk
about two-thirds. Keep the tanks in a cool place and the
plug secure, since heat rapidly expands the gas, with
consequent loss and danger when drawing off. It is
safer, if the ammonia has been kept in a warm room, to
cool it off with ice water before attempting to withdraw
the plug, as the liberated gas, when warm, frequently is
forced out with extreme violence, and accidents which
have resulted in injury to the sight of the operator are
on record. The best antidote is the exposure or inhala-
tion of vinegar or acetic acid.
Table Showing the Percentage of Gas contained at 60
Degrees Fahrenheit.
20 degrees Beaume 17 per cent.
19 " " 15 " "
18 " " 13.5 " "
17 " " 12 " "
16 " " 10 " "
15 " " 8 " "
14 " " 6.6 " "
j -2 a -
12 " " 3.2 " "
ii " " 1.6 " "
One gallon of 26 degrees weighs 7^2 pounds.
Bottles 73
BOTTLES AND CORKS.
BOTTLES CAPACITY, BREAKAGE, ETC.
The question of over-capacities and breakage of ex-
tract bottles is of sufficient importance in that it seriously
affects the cost of production. It is a well-known fact
that it is next to impossible to purchase bottles accurately
graduated, since the workman or blower is compelled to
guess at the quantity of glass he gathers for each bottle.
He can do nothing else, as it is impossible to weigh or
measure the molten mass. This is why it is impossible to
guarantee the absolute accuracy of a bottle. However,
some manufacturers are able to balance the variation to
within about 2 per cent, either way, and this is about the
best condition we can look to until the time when such a
glass-blowing machine as the "Owens" will be adapted to
the making of extract bottles.
Breakage of bottles is due to several causes : Im-
proper combination of raw materials, an excess of silica,
a deficiency of alkali, insufficient heat in furnace, uneven
distribution, and improper annealing, since carelessness
on the part of the lehr tender in not keeping his lehr at
the correct temperature will cause breakage. A large
amount of breakage is due to rough handling in transit
by the transportation companies, draymen and receiving
departments. The writer would suggest ordering bottles
shipped in the open crate with paper packing, in place
of the closed box with hay for packing, since in the for-
mer the men can see what they are handling and are more
careful than they would be with the old-style package.
The receiving department should be very careful before
signing for bottle shipments to ascertain that the crates,
cases and contents are in good condition. If not, they
74 Bottles
should make a notation on the receipt that the goods were
received "in damaged conditions, subject to claim."
Bottles should always be well washed prior to filling,
irrespective of their clean appearance when taken from
the packing case, for we must not forget that they are
intended to contain a food product, and, since glass is a
product resulting from a fusion at a high temperature of
silica and alkali, very frequently traces of the alkali are
found in the bottles, and these traces would have the ten-
dency to deteriorate some of the more delicate flavors.
FILLING BOTTLES.
Bottle-filling machines are a valuable adjunct to con-
cerns handling a large quantity of given size bottles at
one time. In cases of frequent changing of containers
and material, a cheap method consists of the use of a
large, portable tray made of well-seasoned wood, of suit-
able length and depth to accommodate the tallest bottles.
The tray should be lined with sheet copper, although zinc
will answer the purpose, but will not last as long. It
should be fitted with standards of four by four, and in-
clined to one of the corners, so that any liquid spilled by
overflow or broken bottle can be quickly recovered
through the drain. The standards should be fitted with
roller-bearing castors of at least three inches diameter.
This portable tray can be run to the bottle dryer and
filled and next run to the source of supply and the bot-
tles filled and corked with the aid of a rubber mallet.
They can then be run to the labeling table and either
labeled from the tray, or transferred to the tables, the
latter being the better method, since all bottles ought to
be permitted to lie flat on the table for a short time in
order to ascertain that there are no leaky corks in the lot.
Filling Bottles Corks 75
When filling bottles, the supply should be elevated on
a superstructure at least forty inches higher than the
portable tray. If the stock can be contained in a barrel,
a suitable-sized rubber tube may be connected with the
faucet; but in the event of the container being of glass,
the syphon system will have to be employed, with the
aid of a semi-circular rubber-tube supporter to obviate
the kinking of the tube. A certain percentage of the bot-
tles will be found to contain a surplus quantity, and these
can rapidly be corrected with the aid of a wood displace-
ment stick. This stick should be cut or dressed with a
handle about J^ inch diameter and iJ/2 inches long; at
this point a shoulder should be provided and the rest
should be of a diameter sufficiently small to enter the
bottle readily and of a length to displace the required
amount; this will necessarily have to be determined by
experiment.
CORKS.
Use a good three or 4 "X" extra long taper cork.
Corks should be stored in a dry room, as, in a damp room,
the corks attract moisture and, in consequence, molds
attach themselves to them and they acquire not only an
unpleasant, musty odor, but a bad taste, easily communi-
cated to the contents of the bottles stoppered with them.
Before using, immerse them in cold water, never hot
water. Very frequently when removing a cork it will
break, hence the advisability of placing in the carton an
extra cork.
76 Figuring Costs
FIGURING COSTS.
The common error of computing costs of finished
products wholly on formulas and costs of raw materials
is practised by quite a number of concerns. Shrinkage
losses, both visible and otherwise, are inevitable and must
be carefully considered. For example, when equal quan-
tities of water and alcohol are mixed, a curious phenom-
enon occurs, since they occupy less space than when sepa-
rate, the shrinkage amounting to about 3 J4 P er cent.
This shrinkage, being controlled entirely by nature, can-
not, of course, be eliminated. There are other losses that
develop in the manufacture of flavoring extracts, and
the total content should be determined in each batch pro-
duced. This can be readily ascertained by the use of a
card-recording system, as follows :
Figuring Costs 77
Extract Department.
Date, February 12, 1912.
Batch No. i.
Character of stock produced, Tuxedo brand vanilla
Operation started, February 12.
Operation finished, February 20.
Total gallons required from formula, 22.
Per cent, of beans used, 10.
Character of beans used, Bourbon, 75 per cent.
Character of beans used, Mexican, 25 per cent.
Total amount of beans used, 17.6 pounds.
Cost of beans per pound, Bourbons, $3.00.
Cost of beans per pound, Mexicans, $3.50.
Per cent, of alcohol used in menstruum, 50.
Amount of finished product obtained, 21.25 gallons.
Amount of added menstruum required to complete,
.75 gallon.
Cost of same $i .00
Total cost of beans 55-O
Amount and cost of alcohol used, n gallons
@ $2.68 29.48
Amount and cost of sugar used, 20 pounds
@ .05 i.oo
Total labor required, 5 hours @ .40 2.00
Total cost for 22 gallons $88.48
Total cost per gallon 4.03
Remarks .
78 Figuring Costs
Extract Packing Department.
Date, March 5, 1912.
Character of stock packed, 2 oz. Tuxedo vanilla.
Amount of stock supplied, 14 gallons @
$4-03
Less 23/100 gallons remaining 93
Total cost of vanilla $5549
Bottles supplied, 6 gross @ $2.15 12.90
Bottles broken, 18 27
Over-capacity, 2 per cent. =34.56 ounces. ... 1.02
Six gross of cartons @ $3.80 per 1,000 3.28
Corks and labels i .60
Time required washing bottles, i girl, 2 40/60
hours, @ . 10 27
Time required rilling bottles, I girl, 3 20/60
hours, .11 37
Time required labeling and completing, i girl,
12 15/60 hours, @.ii 1.35
$76.55
Total cost per gross 12.76
To the above should be added a certain per cent, to
cover supervision and general expenses.
Figuring Costs 79
The essential advantages of the recording system con-
sist of providing ready means for determining the yearly
output, including exact costs, of all grades of goods
manufactured. It serves as a check on raw materials,
including the shrinkage of alcohol, vanilla beans, etc., in
original packages, and as an incentive to encourage em-
ployees to provide means for reducing leaks and waste
to their lowest terms. It standardizes time requirements
for various operations and provides means for deter-
mining the relative values of the employees. Again, since
the capacities of stock bottles vary to an appreciable ex-
tent, this system will continually keep one in touch with
the same.
Count, Weigh and Measure All Items on Receipt of
Shipment. As an illustration: On receipt of a barrel
of 95 per cent, alcohol or 190 proof, if the barrel has on
it the Government stamp, one is reasonably certain of
its purity. Weigh the barrel at once and note if the
weight agrees with the Government gauger's weight
stamped near the bung; if it does not, notify the distiller
or dealer at once. If the weight is correct, open the
barrel, and with the aid of a hydrometer (alcoholometer)
determine the proof. After the barrel is empty, weigh
it and note if the tare as stamped on the barrel is cor-
rect, and if so, divide the net pounds by 6.7963, represent-
ing the weight of one gallon of 95 per cent, alcohol. The
author would suggest that the alcohol be shipped in glue-
coated barrels, as this prevents any solution from the
wood of the barrel, which, in some instances, affects the
color and solvent properties of the alcohol.
8o
Index
Index
Acidity in Vinegar 65
Adhesives 76
African Vanilla Beans 14
Age, Deteriorated Essential
Oils 66
Ageing Vanilla 24
Alcohol.. 14, 27, 28, 29, 52,
53, 61
Alcoholic Content of Men-
struums 29, 30
Allspice (Pimento) Ext... 47
Almond Extract 8,42
Almond Extract, : |Fede/ral
Standard 42
Ammonia 64, 72
Anise Extract 8, 47
Apple Extract, Imitation . . 9
Aqua-Ammonia 64, 72
Avoirdupois Weight 71
Bottle Breakage 73,74
Bottle Capacity 73
Bottle Filling 74, 75
Bottles 73-75
Bottle Topping Wax For-
mulas 68, 69
Bourbon Vanilla Beans n
Brooks on Resins 15
Care of Finished Extracts. 31
Carton Adhesives 70
Cassia Extract 8, 48
Celery Extract 8, 47, 48
Cherry Extract, Imitation. 9
Chocolate Extract 49
Cinnamon Extract 8, 48
Circular No. 19, U. S.
Dept. of Agriculture 8
Classes of Extracts 8
Clove Extract 49
Cold Work in Extract
Making 27
Coloring, Use of 40
Comoros, Vanilla Beans... 15
Containers, Deodorizing... 69
Containers, Graduating 69
Corks 75, 76
Cost Record, Extract De-
partment 77
Cost Record, Extract Pack-
ing Department 78
Costs of Extract Depart-
ment 76, 77, 78, 79
Coumarin 8, 25, 26, 28
Coumarin Extract 8,26
Cultivation of Vanilla Beans 12
Cutting Vanilla Beans 17
Definition of Flavoring Ex-
tract 8
Deodorizing Containers 69
Digestion in Vanilla Bean
Exhaustion 20
Dilutirig Alcohol, Rule for. 53
Double Pressure Filter and
Percolator 59, 60
Essential Oil Extracts ... 8, 48
Essential Oils. 8, 32-36, 48, 61,
62, 63, 64, 66
Essential Oils Deteriorated
by Age 66
Esters Extracts, Estimate,
ing Small Quantities of.. 8
Ethereal, Imitation Fla-
vors 50, 51
Ethereal Extracts 8, 9, 50
Exhaustion of the Vanilla
Bean 4 17
Extract of Allspice (Pi-
mento) 47
Extract of Almond 8, 42
Extract of Anise 47
Extract of Cassia 48
Extract of Celery 47, 48
Extract of Chocolate 49
Extract of Cinnamon 48
Extract of Cloves 49
Extract, Flavoring, What
Constitutes a 8
Extract of Ginger 44
Extract of Lemon 32-36
Index
81
Extract of Mint (Spear-
mint) 49
Extract of Orange 8, 41
Extract of Peppermint 43
Extract of Pistachio, Imi-
tation 59
Extract of Rose 46
Extract of Sarsaparilla ... 49
Extract of Vanilla 10-25
Extract of Wintergreen ... 43
Extraction of Vanilla Beans 17
Extracts by Maceration and
Percolation 8
Extracts from Essential
Oils 8
Extracts from Esters 8
Extracts from Synthetics . . 8
Extracts, Non- Alcoholic. 27, 28
Federal Standard for Al-
mond Extract 42
Federal Standard for Ex-
tract of Anise 47
Federal Standard for Cas-
sia Extract 48
Federal Standard for Cel-
ery Extract 47
Federal Standard for Clove
Extract 49
Federal Standard for Cin-
namon Extract 48
Federal Standard for Gin-
ger Extract 44
Federal Standard for Lem-
on Extract 32
Federal Standard of Oil of
Lemon 32
Federal Standard' for Pep-
permint Extract 43
Federal Standard for Rose
Extract 46
Federal Standard for Spear-
mint Extract 49
Federal Standard for Tonka
Extract 25
Federal Standard for Ter-
peneless Lemon Extract. 34
Federal Standard for Va-
nilla Extract 23
Federal Standard for Win-
tergreen Extract 43
Figuring Costs of Extract
Department 76, 77, 78, 79
Filling Bottles 74, 5
Filter and Percolator,
Double Pressure 59, 60
Filtering Liquids 56, 57
Filtering Papers 55, 56
Filters 55-60
Filtration 54-60
Filtration Methods 54-60
Finished Extracts, Care of. 31
Flavoring Extract, What
It Is 8
Fluid Measure 71
Formula for Allspice (Pi-
mento) Extract 47
Formula for Celery Ext. ... 48
Formula for Chocolate Ex-
tract 49
Formula for Clove Ext 49
Formula for Making Va-
nilla Extract 22, 23
Formula for Peppermint
Extract 44
Formula for Almond Ex-
tract 42, 43
Formula for Anise Extract 47
Formulas for Cinnamon
Extract 48
Formulas for Ginger Ex-
tract ; .. : .44, 45, 46
Formula for Imitation Sar-
saparilla Extract 49, 50
Formulas for Lemon Fla-
vor, Imitation 41
Formulas for Imitation Pis-
tachio Extract 50
Formulas for Rose Ex-
tract 46, 47
Formulas for Terpeneless
Lemon Extract 38, 39
Formulas for Wintergreen
Extract 43
Fruit Acid Solution 68
Fruit Oils 51
Gas in Aqua-Ammonia 64
Ginger Extract 8, 44, 45, 46
Graduating Containers 69
Grinding Vanilla Beans 17
Guadeloupe Vanilla Beans. II
Harrop on Flavoring Ext. 24
Hot Work in Extract
Making 27
82
Index
Household Ammonia 72
Howard Method for Essen-
tial Oils 64
Imitation Extracts 8, 9, 26
Imitation Lemon Flavor... 40
Imitation Pistachio Ext 50
Imitation Sarsaparilla Ext. 49
Imitation Vanilla Extract.. 26
Java Vanilla Beans 12
Labeling Imitation Ext 28
Laboratory Notes 52-56
Lemon Extract 8, 32-36
Lemon Ext., Fed. Standard 32
Lemon Extract, Mfg 32-36
Lemon Flavor, Imitation. . . 40
Lemon Flavor, Imitation,
Formulas 41
Lemon Oil 32, 33
Maceration in Vanilla Bean
Exhaustion 19
Machines for Cutting Va-
nilla Beans 17
Machine for Mechanical
Maceration of Vanilla
Beans 20, 21
Manufacture of Lemon Ex-
tract 32-36
Manufacture of Terpene-
less Extract of Lemon. 34-39
Manufacture of Vanilla Ex-
tract 10-25
Manufacture of Various
Extracts 42-49
Mauritius Vanilla Beans... n
Meat Cutters for Vanilla
Beans 17
Mechan. Maceration Proc-
ess for Vanilla Beans ... 22
Menstruums for Vanilla
Bean Exhaustion 18
Methods for Testing Oils,
61, 62, 63
Mexican Vanilla Beans n
Mint Extract 49
Miscellaneous Extracts.. .42-49
Miscellaneous Recipes 67-69
Non-Alcoholic Extracts. 27, 28
Nutmeg Extract 8
Oil of Lemon 32, 33
Oil of Lemon, Federal
Standard of 32
Oil of Orange 32
Oil Testing 61, 62, 63
Orange Extract 8, 41
Orange Oil 33
Peach Extract, Imitation . . 9
Peppermint Extract 8, 43
Percolating Process in Va-
nilla Bean Exhaustion. 20, 22
Percolation in Vanilla Bean
Exhaustion 18, 19
Percolators for Testing Va-
nilla Beans '. . 16
Pimento (Allspice) Ext... 47
Pineapple Ext, Imitation.. 9
Pistachio Ext, Imitation... 50
Plain or Simple Syrup 67
Proof Spirit 52
Purchasing Vanilla Beans. 16
Purifying Essential Oils... 66
Qualifications of a Manu-
facturer 7
Qualitative Tests for
Water 54
Raspberry Ext., Imitation. 9
Record of Costs, Extract
Department 77, 78
Remington on Maceration. 19
Remington on Percolation. 19
Resins 14
Rose Extract i, 8, 46, 47
Rule for Diluting Alcohol. 53
Sarsaparilla Extract 49
Sassafras Ext, Imitation.. 9
Sealing Wax Formulas. .68, 69
Selecting Vanilla Beans 15
Seychelles Vanilla Beans. .. li
Soda Foam, Formula 67
Solution, Fruit Acid 68
Spearmint Extract 49
Standard, Federal, Extract
of Almond 42
Standard, Federal, for An-
ise Extract 47
Standard, Federal, for Cas-
sia Extract 48
Standard, Federal, for Cel-
ery Extract 47
Index
Standard, Federal, for Cin-
namon Extract 48
Standard, Federal, for Clove
Extract 49
Standard, Federal, for Gin-
ger Extract 44
Standard, Federal, for
Lemon Extract 32
Standard, Federal, Oil of
Lemon 32
Standard, Federal, for Pep-
permint Extract 43
Standard, Federal, for Rose
Extract 46
Standard, Federal, for
Spearmint Extract 49
Standard, Federal, for Ter-
peneless Lemon Extract. 34
Standard, Federal, for
Tonka Extract 25
Standard, Federal, for Va-
nilla Extract 23
Standard, Federal, for
Wintergreen Extract 43
Storaging of Vanilla Beans 16
Strawberry Extract, Imita-
tion of 9
Synthetical Extracts 8
Syrup Formula 67
Syrup Table 71
Tables of Weights and
Measures 71
Tahiti Vanilla Beans 12
Terpeneless Extract of
Lemon 8, 34-39
Terpeneless Lemon Ext,
Federal Standard 34
Terpeneless Lemon Ext.,
Formulas 38, 39
Terpeneless Orange Ext... 8
Test Percolators for Va-
nilla Beans 16
Testing Oil of Lemon 62
Testing Oil of Cloves 62
Testing Oil of Almond ... 62
Testing Methods 61, 62, 63
Testing Otto of Roses 63
Testing Vanilla Extract... 31
Tests for Water, Rules 54
Thyme Extract 8
Tonka Extract 8, 25
Tonka Extract, Federal
Standard 25
U. S. Definition of Flavor-
ing Extracts 8
Use of Coloring 40
Vanilla Beans 10, n, 15
Vanilla Bean Exhaustion.. 17
Vanilla Bean Storage 16
Vanilla Beans, Varieties
10, n, 12, 13
Vanilla Beans, Where Cul-
tivated 10
Vanilla Extract 8, 10, 25
Vanilla Extract, Federal
Standard 23
Vanilla Ext, Formula.. 22, 23
Vanilla Extract, Manufac-
ture 10-25
Vanilla Extract, Testing... 31
Vanilla Resins 15
Vanillin 8, 13, 14, 25, 26, 28
Vanilla Extract 8, 26
Varieties of Vanilla Beans 10
Various Extracts 42-49
Vinegar 65
Water Tests 54
Weights and Measures,
Tables 71
What Constitutes a Flavor-
ing Extract 8
White Vanilla 27
Wintergreen Extract 8,43
84 Practical Flavoring Extract Maker
VANILLA
-BEANS-
Not merely VANILLAS but
a comprehensive stock thor-
oughly representative of every
producing district: MEXICO,
THE BOURBON IS-
LANDS, TAHITA, GUA-
DELOUPE, and worthy of
serious consideration on the
part of every buyer of round
lots entire, as received from
primary sources. Samples for
inspection cheerfully sent, ex-
press prepaid.
TONKA BEANS, VAN-
ILLIN, COUMARIN,
ESSENTIAL OILS
M. L. Barrett & Co.
223 West Lake Street
Importers CHICAGO
Practical Flavoring Extract Maker
85
HEADQUARTERS FOR
MAPLE FLAVOR
We offer : TRI-MAPLE FLAVOR, a flavor suitable
for making syrup or to put up in bottles as a general
household flavoring. A vegetable flavor, pure and
wholesome. C.CONCENTRATED MAPLE FLA-
VOR, of very intense MAPLE AROMA. Soluble
in 50 per cent, alcohol Suitable for making flavor-
ing extracts. C.We SPECIALIZE ON MAPLE
FLAVOR and are the ONLY HOUSE making
Maple Flavor EXCLUSIVELY. C. WRITE US
about anything you want in Maple Flavor.
THOMAS HENDERSON
Manufacturing Chemist
86 FULTON STREET NEW YORK
Williamson's Burnt Sugar
Coloring (Caramel)
BRILLIANT, SOLUBLE AND UNIFORM. JSuit-
able for COLORING FLAVORING EXTRACTS
and ALCOHOLIC PREPARATIONS. QA BRIL-
LIANT SUGAR COLORING will add to the ap-
pearance of your extracts, while a poor SUGAR
COLORING will give your products a "muddy"
appearance. J The name "WILLIAMSON " stands
for the best in SUGAR COLORING. CJ Write for
sample and price.
D. D. WILLIAMSON & CO.
Manufacturing Chemists
86 Fulton St., New York. Works at Long Island City
The Largest Makers of Burnt Sugar Coloring (Caramel)
86 Practical Flavoring Extract Maker
World Labeler Improved
The machine that does the world's
labeling. Body labels only or body
and neck labels at one operation.
Equipped with special mechanism
adapted to your own class of work.
Let us tell you how much World
Labeler will save you. Send labeled
samples for quotation to day.
Economic Machinery Co,
WORCESTER, MASS., U. S. A.
Largest makers of labeling machines in the world
Ungerer & Co/s Vanillin
Electro-Chemical Process
Our Vanillin is not an imitation of nature, but an absolute repro-
duction of the natural aromatic principles of the vanilla bean by
the combination of the very same elements which have hitherto
been found only as blended in nature's own laboratory, ^j The
method of manufacture is an improvement upon approved methods,
so that we obtain a snow-white and absolutely pure vanillin
by a harmless electro- chemical process. (|Our vanillin is the
most perfect product yet obtained and of the highest possible
strength and aroma. No matter what you have heard or what
your experience has been with other brands of vanillin, we know
for a certainty and can prove to you that our Vanillin is superior
to that produced by all other methods or processes.
Ungerer & Company
New York San Francisco Chicago Philadelphia
RETURN TO the circulation desk of any
University of California Library
or to the
NORTHERN REGIONAL LIBRARY FACILITY
Bldg. 400, Richmond Field Station
University of California
Richmond, CA 94804-4698
ALL BOOKS MAY BE RECALLED AFTER 7 DAYS
2-month loans may be renewed by calling
(415) 642-6753
1-year loans may be recharged by bringing books
to NRLF
Renewals and recharges may be made 4 days
prior to due date
DUE AS STAMPED BELOW
AUG2 01992
Ll>21-100m-7,'33
YC 18892
UNIVERSITY OF CALIFORNIA LIBRARY
