1919 Home made beverages

Essences and Extracts

Pistachio

1. — Essence of almond, 2 fl.oz.; tincture of vanilla, 4 fl.oz.; oil of neroli, 1 drop. 2. — Oil of orange peel, 4 fl.dr.; oil of cassia, 1 fl.dr.; oil of bitter almond, 15 m.; oil of calamus, 15 m.; oil of nutmeg, 1J^ fl.dr.; oil of clove, 30 m.; alcohol. 12 fl.oz. water, 4 fl.oz. ; magnesium carbonate, 2 drams. Shake to- gether, allow to stand 24 hours and filter. 3. — Oil orange, 45 m.; amyl acetate, 4 drams; oil bitter almonds, 5 drams; butyric ether, 5 drams; acetic ether, 9 drams; alcohol, 16 oz.; water to make 24 oz. 1. — Glycerine, 8 parts; acetic ether and aldehyde, each 5 parts; oil of persico, 4 parts; butyric ether, 2 parts, and formic ether, 1 part. 2. — Deodorized alcohol, 500 parts; proof spirits, 200 parts; plum ether, 300 parts. Plums Oil sweet orange, 3 parts; oil cloves, 1 part; tincture vanilla, 15 parts; tincture ginger, 10 parts; maraschino liqueur, 150 parts; tincture coccionella, 165 parts; dis- tilled water, 150 parts; phosphoric acid, dilute, 45 parts; alcohol, 95 per cent., q. s. to make 1,000 parts. Mix and dissolve. Quince 1. — Fluid ext. orris, 2 oz.; enanthic ether, 1J^ oz.; linalyl formate, 90 m.; glycerine, 2 oz.; alcohol, 70 per cent., to 3 pt. 2. — Alcohol, 460 parts; cone. ess. of quince peel, 400 parts; pelargonic ether, 100 parts; chloroform, 20 parts; aldehyde, 20 parts. 3.— Deodorized alcohol, 500 parts; proof spirits, 200 parts; pure quince juice, 160 parts; quince ether, 100 parts; carbonate of magnesia, 20 parts; oil of cinnamon, 10 parts; oil of cjoves, 10 parts. Color with tincture of saffron. 17 Pomegranate