1919 Home made beverages

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Non-Alcoholic

Beverages

Raspberry

1. — Raspberry essence, 3 drams; tincture of orris, M oz.; citric acid, J^ oz.; liq. carmine, 15 drops; extract rose (from pomade), % oz.; alcohol, 85°, J^ pt. 2. — Butyric ether, 5 parts; acetic ether, 3 parts; nitrous ether, 1 part; glycerine, 2 parts; alcohol (deodorized), q. s. to make 100 parts. The addition of from 25 to 30 parts of fresh raspberry juice is recommended. 3. — Fresh raspberries, 200 grams; distilled water, 100 grams; vanilla essence, 2 grams; alcohol, sufficient. Pulp the raspberries, let stand at a temperature of about 70° for 48 hours, and then add 100 grams of water. Fifty grams are then distilled off, and alcohol 90 per cent., 25 grams, in which 0.01 vanillin has been previously dis- solved, is added to the distillate. 4. — Fresh raspberries, 16 oz.; Angelica (California), 6 oz.; brandy (California), 6 oz.; alcohol, 8 oz.; water, q. s. Mash the berries to a pulp in a mortar or bowl and trans- fer to a flask, along with the Angelica, brandy, alcohol and about 8 ounces of water. Let macerate overnight, then distil off until 32 ounces have passed over. Color red. The addition of a trifle of essence of vanilla improves this essence. 5. — Deodorized alcohol, 500 parts; proof spirits, 200 parts; pure raspberry juice, 170 parts; raspberry ether, 100 parts; tincture of orris, 20 parts; triple extract of roses, 10 parts. Color with tincture of alkanet. 6. — Acetic ether and tartaric acid, each 5 parts; glyce- rine, 4 parts; aldehyde, formic ether, benzoic ether, bu- tyric ether, amyl butyric ether, acetic ether, enanthic ether, metbylsalicylic ether, nitrous ether, sebacylic ether and succinic acid, each 1 part.

Rhubarb

1. — Sliced or bruised rhubarb, 8 oz.; rectified spirit, 5 oz.; distilled water, 50 oz. Macerate four days; strain and set to subside; decant the clear, strain, mix and evap- 18