1919 Home made beverages

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Non-Alcoholic

Beverages

Vanilla

1. — Cut up fine 1 oz. vanilla bean, grind with 2 oz. of loaf sugar, in a mortar, mix 8 oz. of rose water and 24 oz. of alcohol, 95°, add a portion to the vanilla and sugar, put in a displacer and pour on the balance of diluted alcohol. Add a few drops of caramel if not dark enough. 2. — Vanilla beans, sliced Mexican, 1 lb.; alcohol, 90°, 1 gal. Pack in percolator after thoroughly moistening; let stand one week, and percolate to 1 gal. 3. — Pure. — Vanilla bean, 1 oz.; pumice stone, 3 oz.; diluted alcohol, q. s. Cut the vanilla into small pieces, and beat in an iron mortar with the pumice until reduced to fine powder; moisten thoroughly with diluted alcohol, and allow to stand for three days in a warm place. Then transfer to a percolator, and add diluted alcohol until one pint of extract is obtained. The extract may also be made by maceration, of course. When so made add to the beans a pint of the menstruum, and when filtered off pass enough more through the filter to bring the finished preparation to the measure of one pint. 4. — Vanilla bean, % oz.; tonka bean, % oz.; pumice stone, 3 oz.; diluted alcohol, q. s. to make 1 pt. Proceed as in the foregoing formula. 5. — 3.75 parts of Peruvian balsam and 1.75 parts of oil of orange are rubbed down with 250 parts of rectified alcohol and 10 parts of magnesia; 125 parts of essence of orris root, 62 parts of tonka beans, and 30 drops of tinct- ure of castoreum mixed in. The whole is allowed to stand for four weeks in a warm place and it is then colored with caramel and filtered. 6. — Vanilla, in fine bits, 250 parts is put into 1,350 parts of mixture of 2,500 parts of 95 per cent, alcohol and 1,500 parts of distilled water. Cover tightly, put in the water- bath and digest for one hour at 140° F. Pour off the liquid and set aside. To the residue in the bath add one-half of the remaining water, treat in the same manner, and repeat. Now pack the vanilla in an extraction ap- paratus and treat with 250 parts of alcohol and water, 22