Part 201

I.—Oil of bitter almonds 90 minims Alcohol, 94 per cent, quantity sufficient to make 8 ounces.

II.—Oil of bitter almonds 80 minims Alcohol 7 ounces Distilled water, quantity sufficient to make 8 ounces.

III.—Oil of bitter almonds, deprived of its hydrocyanic acid 1 ounce Alcohol 15 ounces

In order to remove the hydrocyanic acid in oil of bitter almonds, dissolve 2 parts of ferrous sulphate in 16 parts of distilled water; in another vessel slake 1 part freshly burned quicklime in a similar quantity of distilled water, and to this add the solution of iron sulphate, after the same has cooled. In the mixture put 4 parts of almond oil, and thoroughly agitate the liquids together. Repeat the agitation at an interval of 5 minutes, then filter. Put the filtrate into a glass retort and distil until all the oil has passed over. Remove any water that may be with the distillate by decantation, or otherwise.

«Apricot Extract.»—

Linalyl formate 90 minims Glycerine 1 ounce Amyl valerianate 4 drachms Alcohol 11 ounces Fluid extract orris 1 ounce Water, quantity sufficient to make 1 pint.

«Apple Extract.»—

Glycerine 1 ounce Amyl valerianate 4 drachms Linalyl formate 45 minims Fluid extract orris 1 ounce Alcohol 11 ounces Water, quantity sufficient to make 1 pint.

«Apple Syrup.»—I.—Peel and remove the cores of, say, 5 parts of apples and cut them into little bits. Put in a suitable vessel and pour over them a mixture of 5 parts each of common white wine and water, and let macerate together for 5 days at from 125° to 135° F., the vessel being closed during the time. Then strain the liquid through a linen cloth, using gentle pressure on the solid matter, forcing as much as possible of it through the cloth. Boil 30 parts of sugar and 20 parts of water together, and when boiling add to the resulting syrup the apple juice; let it boil up for a minute or so, and strain through flannel.

II.—Good ripe apples are cut into small pieces and pounded to a pulp in a mortar of any metal with the exception of iron. To 1 part of this pulp add 11 parts of water. Allow this to stand for 12 hours. Colate. To 11 parts of the colature add 1 part of sugar. Boil for 5 minutes. Skim carefully. Bottle slightly warm. A small quantity of tartaric acid may be added to heighten the flavor.

«Banana Syrup.»—Cut the fruit in slices and place in a jar; sprinkle with sugar and cover the jar, which is then enveloped in straw and placed in cold water and the latter is heated to the boiling point. The jar is then removed, allowed to cool, and the juice poured into bottles.

«Cinnamon Essence.»—

Oil of cinnamon 2 drachms Cinnamon, powdered 4 ounces Alcohol, deodorized 16 ounces Distilled water 16 ounces

Dissolve the oil in the alcohol, and add the water, an ounce at a time, with agitation after each addition. Moisten the cinnamon with a little of the water, add, and agitate. Cork tightly, and put in a warm place, to macerate, 2 weeks, giving the flask a vigorous agitation several times a day. Finally, filter through paper, and keep in small vials, tightly stoppered.

«Chocolate Extract.»—Probably the best form of chocolate extract is made as follows:

Curaçao cocoa 400 parts Vanilla, chopped fine 1 part Alcohol of 55 per cent 2,000 parts

Mix and macerate together for 15 days, express and set aside. Pack the residue in a percolator, and pour on boiling water (soft) and percolate until 575 parts pass through. Put the percolate {313} in a flask, cork, and let cool, then mix with the alcoholic extract. If it be desired to make a syrup, before mixing the extract, add 1,000 parts of sugar to the percolate, and with gentle heat dissolve the sugar. Mix the syrup thus formed, after cooling, with the alcoholic extract.

«Coffee Extracts.»—In making coffee extract, care must be used to avoid extracting the bitter properties of the coffee, as this is where most manufacturers fail; in trying to get a strong extract they succeed only in getting a bitter one.

I.—The coffee should be a mixture of Mocha, 3 parts; Old Government Java, 5 parts; or, as some prefer, Mocha, 3 parts; Java, 3 parts; best old Rio, 2 parts.

Coffee, freshly roasted and pulverized 100 parts Boiling water 600 parts

Pack the coffee, moistened with boiling water, in a strainer, or dipper, placed in a vessel standing in the water bath at boiling point, and let 400 parts of the water, in active ebullition, pass slowly through it. Draw off the liquid as quickly as possible (best into a vessel previously heated by boiling water to nearly the boiling point), add 200 parts of boiling water, and pass the whole again through the strainer (the container remaining in the water bath). Remove from the bath; add 540 parts of sugar, and dissolve by agitation while still hot.

II.—The following is based upon Liebig’s method of making coffee for table use: Moisten 50 parts of coffee, freshly roasted and powdered as before, with cold water, and add to it a little egg albumen and stir in. Pour over the whole 400 parts of boiling water, set on the fire, and let come to a boil. As the liquid foams, stir down with a spoon, but let it come to a boil for a moment; add a little cold water, cover tightly, and set aside in a warm place. Exhaust the residual coffee with 300 parts of boiling water, as detailed in the first process, and to the filtrate add carefully the now clarified extract, up to 600 parts, by adding boiling water. Proceed to make the syrup by the method detailed above.

III.—To make a more permanent extract of coffee saturate 600 parts of freshly roasted coffee, ground moderately fine, with any desired quantity of a 1 in 3 mixture of alcohol of 94 per cent and distilled water, and pack in a percolator. Close the faucet and let stand, closely stoppered, for 24 hours; then pour on the residue of the alcohol and water, and let run through, adding sufficient water, at the last, so as to compensate for what boils away. Set this aside, and continue the percolation, with boiling water, until the powder is exhausted. Evaporate the resultant percolate down to the consistency of the alcoholic extract, and mix the two. If desired, the result may be evaporated down to condition of an extract. To dissolve, add boiling water.

IV.—This essence is expressly adapted to boiling purposes. Take 3 pounds of good coffee, 4 ounces of granulated sugar, 4 pints of pure alcohol, 6 pints of hot water. Have coffee fresh roasted and of a medium grinding. Pack in a glass percolator, and percolate it with a menstruum, consisting of the water and the alcohol. Repeat the percolation until the desired strength is obtained, or the coffee exhausted; then add the sugar and filter.

V.—Mocha coffee 1 pound Java coffee 1 pound Glycerine, quantity sufficient. Water, quantity sufficient.

Grind the two coffees fine, and mix, then moisten with a mixture of 1 part of glycerine and 3 parts of water, and pack in a glass percolator, and percolate slowly until 30 ounces of the percolate is obtained. It is a more complete extraction if the menstruum be poured on in the condition of boiling, and it be allowed to macerate for 20 minutes before percolation commences. Coffee extract should, by preference, be made in a glass percolator. A glycerine menstruum is preferable to one of dilute alcohol, giving a finer product.

VI.—Coffee, Java, roasted, No. 20 powder 4 ounces Glycerine, pure 4 fluidounces Water, quantity sufficient. Boiling, quantity sufficient.

Moisten the coffee slightly with water, and pack firmly in a tin percolator; pour on water, gradually, until 4 fluidounces are obtained, then set aside. Place the coffee in a clean tin vessel, with 8 fluidounces of water, and boil for 5 minutes. Again place the coffee in the percolator with the water (infusion), and when the liquid has passed, or drained off, pack the grounds firmly, and pour on boiling water until 8 fluidounces are obtained. When cold, mix the first product, and add the glycerine, bottle, and cork well.