1919 Home made beverages

Essences and Extracts

colator and exhaust with boiling water until 32 parts of percolate are obtained.

Currant

1. — Acetic ether, tartaric acid, each 5 parts; benzoic acid, succinic acid, benzoic ether, aldehyde and enanthic acid, each 1 part. 2. — Black. — Raspberry ether, 500 parts; cone. ess. of black currant, 400 parts; acetic ether, C. P., 100 parts. 3. — Red. — a. — Raspberry ether, 900 parts; acetic ether, 80 parts; French wine vinegar, 20 parts. b. — Acetic ether, 5 parts; benzoic ether, 1 part; alde- hyde, 1 part; acetic acid, 1 part; benzoic acid, 1 part; enanthic ether, 1 part; raspberry essence, 10 parts; deodorized alcohol, q. s. to make 100 parts. Mix. The above is rendered much finer by the addition of 20 parts of pure fresh currant juice. Foam Extract Crushed soap bark, J^ lb.; alcohol, ^ pt.; glycerine, J^ pt.; water, 1 pt. The bark should be saturated with 3 oz. of the mixture of alcohol, glycerine and water. Pack in a percolator, close the lower orifice; add enough liquid to leave a stratum above the bark; then macerate for twenty-four hours, and percolate; add of alcohol, glycerine and water in the above proportions enough to obtain 1 qt. of extract. The proportions are from 1 dram to 3^ oz. to 2 qt. of syrup, according to the foam desired on the beverage. Dingler's Polytechnic Journal gives the fbllowing table of the composition of artificial fruit essences, showing the number of parts of each ingredient to be added to 100 parts of alcohol — all chemically pure. Glycerine is found in all — it appears to blend the different odors, and to harmonize them: 9 Fruit Essences