1919 Home made beverages

Essences and Extracts

through, or until the bark is exhausted; evaporate the liquor to 20 oz. at a temperature not exceeding 160° F. (71 C); filter and continue the. evaporation to 3 oz., or until the sp. gr. of the liquid is 1.200; when cold add the spirit gradually, constantly stirring. 1. — Oil of cinnamon, 2 drams; Ceylon cinnamon, bruised, 4 oz.; diluted alcohol, 2 pt. 2. — Cinnamon, pulverized, 300 grams; alcohol, 85°, 10.5 liters; water, 5 liters. Macerate for twenty-four hours, distil over open fire. Rectify the product with 5 liters water over an open fire. Product, 10 liters. Cinnamon Alcohol, 700 parts; pineapple ether, 200 parts; oil of citron, 100 parte. Cloves 1. — Deodorized alcohol, 500 parts; proof spirits, 300 parts; oil of cloves, 100 parts; carbonate of magnesia, 100 parts. Color with caramel. 2. — Powdered cloves, 4 oz.; diluted alcohol, 1 pt. Cocoa Dissolve 1 lb. of chocolate in a quart of boiling water, let it cool; take out the cocoa butter and add to it 4 oz. of glycerine and bottle. For flavoring ice cream. 1. — Pour upon a pound of the best fresh roasted coffee 1 qt. of cold water, heat gently for half hour, then let it come to a boil, cool for two hours, strain and add 4 oz. of glycerine. 2. — For Dispensing (Liebig's). — Pour 1 qt. boiling water on 2 lb. of best ground coffee; allow it to stand one hour, 7 Coffee Citron