1919 Home made beverages

Essences and Extracts

Caraway Deodorized alcohol, 500 parts; proof spirits, 300 parts; oil of caraway, 100 parts; carbonate of magnesia, 100 parts. Color with tincture of grass. Cardamom 1.— Cardamom seeds, 600 gr.; alcohol at 85°, 10.5 liters; water, 5 liters. Product, 10 liters. 2. — Deodorized alcohol, 500 parts; proof spirits, 400 parts; oil of cardamom, 50 parts; carbonate of magnesia, 50 parts. Cassia Deodorized alcohol, 500 parts; proof spirits, 300 parts; oil of cassia, 100 parts; carbonate of magnesia, 100 parts. Color with tincture of red sanders.

Catechu

Catechu, 600 grams; alcohol, 85°, 10.5 liters;

(Cachou.)

Product, 10 titers.

water, 5 liters.

Cedrat Rinds of 60 fresh citrons; alcohol, 12 liters.

Macerate

at the time of distilling add 5

for twenty-four hours;

liters of water and distil; draw off 11 liters.

Rectify

Product, 10 liters.

with 5 liters of water.

Celery 1.— Bruised celery seed, 4J/£ oz.; proof spirit, 1 pt.; digest 14 days, strain. 2. — Celery seed, 7 oz.; rectified spirit, 1 pt.; digest and strain as 1. 3. — Deodorized alcohol, 500 parts; proof spirits, 300 parts; oil of celery, 100 parts; carbonate of magnesia, 100 parts. Cherry 1.— Oil of bitter almonds, 2 drams; apple oil, 1 oz.; citric acid, 1 oz.; alcohol, 70°, 2 pt. 5