1919 Home made beverages

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Non-Alcoholic

Beverages

2. — a. — Benzoic ether, 5 parts; acetic ether,, 10 parts; oil of persico (peach kernels) and benzoic acid, each 2 parts; citric acid, 1 part. b. — Alcohol, 550 parts; cone. ess. of black cherry, 400 parts; acetate of amyl, 25 parts; oil of bitter almond, 10 parts; butyrate of amyl, 8 parts; oil of citron, 2 parts; oil of cinnamon, 2 parts; oil of clove, 2 parts; oil of sweet orange, 1 part. 3» — Morella Cherry. — Deodorized alcohol, 500 parts; proof spirits, 200 parts; pure morella cherry juice, 160 parts; morella cherry ether, 100 parts; carbonate of mag- nesia, 20 parts; oil of bitter almond, 10 parts; oil of lemon, 4 parts; oil of sweet orange, 2 parts: oil of cinnamon, 2 parts; oil of cloves, 2 parts. 4. — Wild Cherry. — a. — Wild cherry in fine powder, 16 oz.; glycerine, 4 oz.; water, 8 oz.; mix the glycerine and the water, and digest the wild cherry in 8 oz. of the mix- ture for four days; pack in a percolator and pour on the remaining 4 oz. glycerine and water; when this has disappeared from the surface, pour on rectified spirit (0.817) until 12 oz. of fluid have been obtained, and set this portion aside. Then percolate with spirit until 20 oz. more have been obtained; evaporate to 4 oz. and mix with the reserved portion. b. — Deodorized alcohol, 500 parts; proof spirits, 250 parts; powdered wild cherry bark, 250 parts. Macerate for two weeks, express and filter. Color with caramel. c. — Acetic ether, 5 fl.dr.; benzoic ether, 5 fl.dr.; enan- thic ether, 1 fl.dr.; oil of bitter almonds (deprived of hydrocyanic acid), 2 fl.dr.; saturated alcoholic solution of benzoic acid, 1 fl.dr.; glycerine, 4 fl.dr.; deodorized alcohol, enough to make 16 fl.oz. Cinchona Yellow cinchona bark in coarse powder, 16 oz.; suffi- cient distilled water; rectified spirit, 1 oz. Macerate the bark in 40 oz. water for twenty-four hours, pack in a percolator and add water until 240 oz. have passed 6 — Black.