Part 203

VI.—Strongest tincture of ginger 1 pint Fresh slaked lime. 1 1⁠/⁠2 ounces Salt of tartar 1⁠/⁠4 ounce

VII.—Jamaica ginger, ground 32 parts Pumice stone, powdered 32 parts Lime, slaked 2 parts Alcohol, dilute, sufficient to make 32 parts

Rub the ginger with the pumice stone and lime, then moisten with alcohol until it is saturated with it. Put in a narrow percolator, using no force in packing. Allow the mass to stand for 24 hours, then let run through. Filter if necessary.

VIII.—The following is insoluble:

Cochin ginger, cut fine 1,000 parts Alcohol, 95 per cent 2,500 parts Water 1,250 parts Glycerine 250 parts

Digest together for 8 days in a very warm, not to say hot, place. Decant, press off the roots, and add to the colature, then filter through paper. This makes a strong, natural tasting essence.

IX.—Green Ginger Extract.—The green ginger root is freed from the epidermis and surface dried by exposure to the air for a few hours. It is then cut into thin slices and macerated for some days with an equal weight of rectified spirit, which when filtered will yield an essence possessing a very fine aroma and forming an almost perfectly clear solution in water. If the ginger is allowed to dry more than the few hours mentioned it will not produce a soluble essence. It is used in some of the imported ginger ales as a flavoring only, and makes a lovely ginger flavor.

«Hop Syrup.»—A palatable preparation not inferior to many of the so-called hop bitters:

Hops 2 parts Dandelion 2 parts Gentian 2 parts Chamomile 2 parts Stillingia 2 parts Orange peel 2 parts Alcohol 75 parts Water 75 parts Syrup, simple 50 parts

Coarsely powder the drugs and exhaust with the water and alcohol mixed. Decant, press out and filter, and finally add the syrup. The dose is a wineglassful 2 or 3 times daily.

«Lemon Essences.»—I.—Macerate the cut-up fresh peelings of 40 lemons and 30 China oranges in 8 quarts of alcohol and 2 quarts of water, for 2 or 3 days, then distil off 8 quarts. Every 100 parts of this distillate is mixed with 75 parts of citric acid dissolved in 200 parts of water, colored with a trace of orange and filtered through talc. Each 200 parts of the filtrate is then mixed with 2 quarts of syrup.

II.—Twenty-five middle-sized lemons are thinly peeled, the peelings finely cut, and the whole, lemons and peels, put to macerate in a mixture of 3 pints 90 per cent alcohol and 5 quarts water. Let macerate for 24 hours. Add 10 drops lemon and 10 drops orange oil; then slowly distil off 4 quarts. The distillate will be turbid, but if left to stand in a cool, dark place for a week it will filter off clear, and should make a clear mixture with equal parts of water and simple syrup. If it does not, add with a pipette, drop by drop, sufficient alcohol to make it do so. Finally, dissolve in the mixture 4 drachms of vanillin, and color with a few drops of tincture of turmeric and a little caramel.

III.—Peel thinly and lightly, 25 medium-sized fresh lemons and 1 orange, and cut the peelings into very small pieces. Macerate in 55 drachms 96 per cent alcohol, for 6 hours. Filter off the macerate without pressing. Dilute the filtrate with 3 pints water and set aside for eight days, shaking frequently. At {316} the end of this time filter. The filtrate is usually clear, and if so, add 4 drachms of vanillin. If not, proceed as in the second formula above.

IV.—Oil of lemon, select, 8 fluidounces; oil of lemon grass (fresh), 1 fluidrachm; peel, freshly grated, of 12 lemons; alcohol, 7 pints; boiled water, 1 pint.

Mix and macerate for 7 days. If in a hurry for the product, percolate through the lemon peel and filter. The addition of any other substance than the oil and rind of the lemon is not recommended.

V.—Fresh oil of lemon 64 parts Lemon peel (outer rind) freshly grated 32 parts Oil of lemon grass 1 part Alcohol 500 parts

Mix, let macerate for 14 days, and filter.

VI.—Essence of lemon 1 3⁠/⁠4 ounces Rectified spirit of wine 6 ounces Pure glycerine 3 ounces Pure phosphate calcium 4 ounces Distilled water to make 1 pint.

Mix essence of lemon, spirit of wine, glycerine, and 8 ounces of distilled water, agitate briskly in a quart bottle for 10 minutes, and introduce phosphate of calcium and again shake. Put in a filter and let it pass through twice. Digest in filtrate for 2 or 3 days, add 1 1⁠/⁠2 ounces fresh lemon peel, and again filter.

VII.—Oil of lemon 6 parts Lemon peel (freshly grated) 4 parts Alcohol, sufficient.

Dissolve the oil of lemon in 90 parts of alcohol, add the lemon peel, and macerate for 24 hours. Filter through paper, adding through the filter enough alcohol to make the filtrate weigh 100 parts.

VIII.—Exterior rind of lemon 2 ounces Alcohol, 95 per cent, deodorized 32 ounces Oil of lemon, recent 3 fluidounces

Expose the lemon rind to the air until perfectly dry, then bruise in a wedgwood mortar, and add it to the alcohol, agitating until the color is extracted; then add the lemon oil.

«Natural Lemon Juice.»—I.—Take 4.20 parts of crystallized citric acid; 2 parts essence of lemons; 3 parts of alcohol of 96 per cent; 1⁠/⁠2 part calcium carbonate; 50 1⁠/⁠20 parts sodium phosphate, and 1⁠/⁠200 part calcium citrate, and dissolve the whole in sufficient water to make 60 parts.

II.—Squeeze out the lemon juice, strain it to get rid of the seeds and larger particles of pulp, etc., heat it to the boiling point, let it cool down, add talc, shake well together and filter. If it is to be kept a long time (as on a sea voyage) a little alcohol is added.

«Limejuice.»—This may be clarified by heating it either alone or mixed with a small quantity of egg albumen, in a suitable vessel, without stirring, to near the boiling point of water, until the impurities have coagulated and either risen to the top or sunk to the bottom. It is then filtered into clean bottles, which should be completely filled and closed (with pointed corks), so that each cork has to displace a portion of the liquid to be inserted. The bottles are sealed and kept at an even temperature (in a cellar). In this way the juice may be satisfactorily preserved.

«Nutmeg Essence.»—Oil of nutmeg, 2 drachms; mace, in powder, 1 ounce; alcohol, 95 per cent, deodorized, 32 ounces.

Dissolve the oil in the alcohol by agitation, add the mace, agitate, then stopper tightly, and macerate 12 hours. Filter through paper.