1919 Home made beverages

Essences and Extracts

100 parts; pineapple ether, 50 parts.

Color with tinc-

ture of curcuma. 5. — White sugar, 600 grams; distilled water, 400 grams; citric acid, 40 grams; orange flower water, 100 grams; alcohol, 100 grams; oil of lemon, 10 grams. Dissolve the sugar in the water and to the syrup add the citric acid dissolved in the orange flower water. Filter and add the oil of lemon dissolved in the alcohol. To make lemonade add 100 grams of this essence to 1 liter of water or car- bonated water. Lime 1. — Deodorized alcohol, 500 parts; proof spirits, 250 parts; oil of lime fruit, 100 parts; carbonate of magnesia 100 parts; pineapple ether, 50 parts. Color lightly with tincture of curcuma. 2. — Dissolve J^ oz. of oil in 15}^ oz. of alcohol, making just a pint of finished product. Mace Deodorized alcohol, 500 parts; proof spirits, 350 parts; powdered mace, 150 parts. Macerate for two weeks, express and filter. Malt made in water at 160 to 170° F. (71 to 77° C), drained off without pressure and evap- orated to a honey-like consistency. The quantities are 1 pt. crushed malt in 3 pt. hot water and the infusion oc- cupies about four hours. 2. £7% oz. extract of malt, mixed with 1 oz. iron pyrophosphate and ammonia citrate dissolved in 1J^ oz. water. Mead Oil of lemon, 1 oz.; oil of cloves, 2 drams; oil of cinna- mon, 2 drams; oil of nutmeg, 1 dram; oil of allspice, 30 drops; oil of sassafras, 40 drops; oil of ginger, 1 dram. Cut the oils with pumice and sugar; dissolve 16 or 32 oa. al- cohol. Add gradually an equal quantity of water. Clarify. 13 1. — An infusion of malt is