1919 Home made beverages

Essences and Extracts

acetic ether, 5 parts; butyric ether, 5 parts; glycerine, 2 parts; deodorized alcohol, 45 parts; distilled water, q. s. to make 100 parts. 7. — Acetic ether, 5 parts; butyric ether, 5 parts; nitrous ether, 5 parts; formic ether, 1 part; amyl acetate, 3 parts; amyl butyrate, 2 parts; tincture of orris root, 5 parts; oil of wintergreen, 1 part; acetic acid, 1 part; raspberry essence (see above), 10 parts; pineapple essence (see above), 5 parts; pure, fresh strawberry juice, 20 parts; deodorized alcohol, q. s. to make 100 parts. Mix. Tea Extract the crushed tea-leaves with water and then dis- til the liquid in a vacuum. The first portion of the dis- tillate, which contains the essential oil and other volatile flavor, is extracted with ether, and the oils are afterward mixed with the extract which remains in the still. Both the delicate and the heavier flavors are preserved in the extract in this way. Tonic Beer Essence Oil of wintergreen, 6 drams; oil of sassafras and oil of orange, 6 drams of each; oil of anise, 30 gr.; oil of cloves, 30 gr. Cut the oils, dissolve in 20 fl.oz. alcohol, 95°; add gradually 20 fl.oz. water. 1. — Tonka bean, coarsely ground, 4 oz.; diluted alcohol, lpt. 2. — Tonka, 1 oz.; balsam peru, 2 drams; sugar, alcohol, water, of each a sufficient quantity. Reduce the beans and balsam of peru to a powder with magnesium carbonate and gradually add sugar to absorb the juice. Transfer to a percolator and cover with dilute alcohol. When the liquid appears at the exit cork the percolator and allow the maceration to progress for a period of 24 hours. Then remove the stopper and allow percolation to continue until 1 pint of extract has been obtained. 21 Tonka