1919 Home made beverages

Essences and Extracts

orate to a proper consistency over a water bath at 160° F. (71° G.). 2.— Compound.— Extract rhubarb, 3 drams; extract of aloes, softened with 4 drams water, 1 dram; evaporate to an extract; dry in a warm place and powder. 3. — Rhubarb powder, 5 oz.; silicious sand, 5 oz.; proof spirit, 1 oz.; extract by displacement. Sassafras, 4 oz.; allspice 4 oz.; wintergreen, 4 oz.; wild cherry bark, 2 oz.; coriander seed, 2 oz.; hops, 1 oz. Reduce to powder and percolate with a menstruum composed of 3 volumes of alcohol and 5 volumes of water until 48 fl.oz. of liquid have passed. Of this half-strength fluid extract 2 fl.oz. are sufficient to make 1 gal. of root beer. Or exhaust the above drugs with the menstruum indicated, add enough water to make 6 gal., and start fermentation with 1 pt. of yeast. Percolate the following ingredients with 2 parts of water to 1 part of alcohol until the drugs are exhausted: Sarsaparilla, 5 lb.; spikenard, 2 lb.; wintergreen, 1 lb.; birch bark, 1 lb.; sassafras bark, 1 lb.; wild cherry, 8 oz.; prickly ash, 1 lb.; Jamaica ginger root, 4 oz.; nutmeg, 4 oz. Rose 1. — Red rose leaves, 2 oz.; oil of rose, 1 dram; alcohol, 2pt. 2. — Deodorized alcohol, 500 parts; proof spirits, 300 parts; extract of rose geranium, 190 parts; otto of roses, 5 parts; carbonate of magnesia, 5 parts. Color with tincture of alkanet. Sarsaparilla Oil of anise, 1 dram; oil of wintergreen, 2 drams; oil of sassafras, 3 drams; alcohol, enough to make 4 oz. yellow dock, 4 oz.; Root Beer

Sassafras

1. — Deodorized alcohol, 500 parts; proof spirits, 400 19