1919 Home made beverages

Essences and Extracts

powdered Jamaica ginger, 250 parts.

parts;

Macerate

for two weeks, express and filter. 5. — Grated ginger, 3 oz. ; in lJ/£ pt. brandy for ten days. 6. — Equal parts best unbleached Jamaica ginger in coarse powder, and silicious sand, sprinkled with enough rectified spirit of wine to perfectly moisten; after 24 hours the mass is placed in a percolator, and after returning the first runnings two or three times, the receiver is changed and more rectified spirit is poured on gradually and at inter- vals as required until as much essence is obtained as there has been ginger employed. 7. — Twelve lb. best unbleached Jamaica ginger in coarse powder digested in 2J^ gal. rectified spirit for fourteen days; the expressed and strained tincture is reduced by distillation in a stream or water bath to 1 gal., cooled, transferred rapidly to stoppered bottles and filtered. 8. — Twenty-four lb. ginger as in 7, 6 gal. rectified spirit; make a tincture as before, and distil down to 1 gal.; cool as quickly as possible out of contact with the air and add 1 gal. strongest rectified alcohol; filter if necessary. 9. — Causes no turbidity with water of syrup. One lb. finest Jamaica ginger in powder, macerated in 8 oz. rectified spirit for several hours; add more spirit and percolate to 16 oz.; add 2 oz. heavy carbonate of magnesia, agitate and add 24 oz. water; shake well and filter. If the fil- trate is turbid, shake up with more magnesia and filter again. It becomes turbid again after a few days' rest, but on filtering continues clear. Gooseberry Aldehyde, 1 part; acetic ether, 5 parts; benzoic ether, 1 part; enanthic ether, 1 part; tartaric acid, saturated solution, 1 part; benzoic acid, saturated solution, 1 part; alcohol (deodorized), "q. s. to make 100 parts. Grape 1. — Chloroform, 2 parts; aldehyde, 2 parts; formic ether, 2 parts; enanthic ether, 10 parts; methyl-salicylic fresh lemon peel, 2 oz., digested