1919 Home made beverages

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Non-Alcoholic

Beverages

9 fl.pz. Used chiefly to impart the nutty aroma and flavor of bitter almonds and peach kernels to other preparations. The first is the common essence of the shops. Essences of other essential oils may be prepared in a similar manner. Many of them are now much used by confectioners and cooks as well as in perfumery and cosmetics. It should be remembered that essence of almonds is poisonous. 4. — Oil of bitter almonds, 1 oz.; alcohol, 13 oz.; water 6 oz. Some color it with half an ounce of tincture of turmeric. Angelica 2. — Angelica foot, 2 lb.; rectified spirit, 1 gal,; make a tincture; to the marc add 1 gal. proof spirit and repeat the digestion; filter the two tinctures separately, mix, dis- til off the spirit, and evaporate. Mix. 1. — Angelica root, 2 oz.; rectified spirit, 2 % oz.; water, 9 oz. Digest, strain and evaporate. 1. — Aniseed, 2 oz.; oil of star anise, 1 oz.; alcohol, 2 pt. 2. — Deodorized alcohol, 500 parts; proof spirits, 300 parts; oil of anise, 100 parts; carbonate of magnesia, 100 parts. Color with caramel. 1. — Peel and reduce to pulp, 6 lb. unripe crab apples; add 1 lb. iron wire in small coils; digest in a vapor bath for about a week, express, strain, decant and evaporate in a porcelain vessel, with constant stirring, to the con- sistency of a soft extract; dissolve the residue in 4 parts water, strain and evaporate as before. 2. — Deodorized alcohol, 500 parts; pure apple brandy, 400 parts; apple ether, 100 parts. Color with tincture of red sanders. 3. — Glycerine, 1 oz.; amyl valerianate, 4 drams; Apples Anise