Part 204

«Orange Extract.»—Grated peel of 24 oranges; alcohol, 1 quart; water, 1 quart; oil of orange, 4 drachms. Macerate the orange peel and oil of orange with alcohol for 2 weeks. Add distilled water and filter.

«Orange Extract, Soluble.»—I.—Pure oil of orange, 1 1⁠/⁠4 fluidounces; carbonate of magnesium, 2 ounces; alcohol, 12 fluidounces; water, quantity sufficient to make 2 pints.

II.—Dissolve oil of orange in the alcohol, and rub it with the carbonate of magnesium, in a mortar. Pour the mixture into a quart bottle, and fill the bottle with water. Allow to macerate for a week or more, shaking every day. Then filter through paper, adding enough water through the paper to make filtrate measure 2 pints.

«Orange Peel, Soluble Extract.»—

Freshly grated orange rind 1 part Deodorized alcohol 1 part

Macerate for 4 days and express. Add the expressed liquid to 10 per cent of its weight of powdered magnesium carbonate {317} in a mortar, and rub thoroughly until a smooth, creamy mixture results; then gradually add the water, constantly stirring. Let stand for 48 hours, then filter through paper. Keep in an amber bottle and cool place. To make syrup of orange, add 1 part of this extract to 7 parts of heavy simple syrup.

«Peach Extract.»—

Linalyl formate 120 minims Amyl valerianate 8 drachms Fluid extract orris 2 ounces Oenanthic ether 2 drachms Oil rue (pure German) 30 minims Chloroform 2 drachms Glycerine 2 ounces Alcohol, 70 per cent, to 3 pints.

«Pineapple Essence.»—A ripe, but not too soft, pineapple, weighing about, say, 1 pound, is mashed up in a mortar with Tokay wine, 6 ounces. The mass is then brought into a flask with 1 pint of water, and allowed to stand 2 hours. Alcohol, 90 per cent, 3⁠/⁠4 pint, is then added and the mixture distilled until 7 quarts of distillate have been collected. Cognac, 9 ounces, is then added to the distillation.

«Pistachio Essence.»—

I.—Essence of almond 2 fluidounces Tincture of vanilla 4 fluidounces Oil of neroli 1 drop

II.—Oil of orange peel 4 fluidrachms Oil of cassia 1 fluidrachm Oil of bitter almond 15 minims Oil of calamus 15 minims Oil of nutmeg 1 1⁠/⁠2 fluidrachms Oil of clove 30 minims Alcohol 12 fluidounces Water 4 fluidounces Magnesium carbonate 2 drachms

Shake together, allow to stand 24 hours, and filter.

«Pomegranate Essence.»—

Oil of sweet orange 3 parts Oil of cloves 3 parts Tincture of vanilla 15 parts Tincture of ginger 10 parts Maraschino liqueur 150 parts Tincture of coccionella 165 parts Distilled water 150 parts Phosphoric acid, dilute 45 parts Alcohol, 95 per cent, quantity sufficient to make 1000 parts.

Mix and dissolve.

«Quince Extract.»—

Fluid extract orris 2 ounces Oenanthic ether 1 1⁠/⁠2 ounces Linalyl formate 90 minims Glycerine 2 ounces Alcohol, 70 per cent, to 3 pints.

«Raspberry Syrup, without Alcohol or Antiseptics.»—The majority of producers of fruit juices are firmly convinced that the preservation of these juices without the addition of alcohol, salicylic acid, etc., is impossible. Herr Steiner’s process to the contrary is here reproduced:

The fruit is crushed and pressed; the juice, with 2 per cent of sugar added, is poured into containers to about three-quarters of their capacity, and there allowed to ferment. The containers are stoppered with a cork through which runs a tube, whose open end is protected by a bit of gum tubing, the extremity of which is immersed in a glass filled with water. It should not go deeper than 4⁠/⁠10 of an inch high. The evolution of carbonic gas begins in about 4 hours and is so sharp that the point of the tube must not be immersed any deeper.

Ordinarily fermentation ceases on the tenth day, a fact that may be ascertained by shaking the container sharply, when, if it has ceased, no bubbles of gas will appear on the surface of the water.

The fermented juice is then filtered to get rid of the pectinic matters, yeast, etc., and the filtrate should be poured back on the filter several times. The juice filters quickly and comes off very clear. The necessary amount of sugar to make a syrup is now added to the liquid and allowed to dissolve gradually for 12 hours. At the end of this time the liquid is put on the fire and allowed to boil up at once, by which operation the solution of the sugar is made complete. Straining through a tin strainer and filling into heated bottles completes the process.

The addition of sugar to the freshly pressed juice has the advantage of causing the fermentation to progress to the full limit, and also to preserve, by the alcohol produced by fermentation, the beautiful red color of the juice.

Any fermentation that may be permitted prior to the pressing out of the juices is at the expense of aroma and flavor; but whether fermentation occurs before or after pressure of the berry, the ordinary alcohol test cannot determine whether the juice has been completely fermented (and consequently whether the pectins have been completely separated) or not. Since, in spite of the fact that the liquid remains limpid after 4 days’ {318} fermentation, the production of alcohol is progressing all the time—a demonstration that fermentation cannot then be completed, and that at least 10 days will be required for this purpose.

An abortive raspberry syrup is always due to an incomplete or faulty fermentation, for too often does it occur that incompletely fermented juices after a little time lose color and become turbid.

The habit of clarifying juices by shaking up with a bit of paper, talc, etc., or boiling with albumen is a useless waste of time and labor. By the process indicated the entire process of clarification occurs automatically, so to speak.

«Deep Red Raspberry Syrup.»—A much deeper and richer color than that ordinarily attained may be secured by adding to crushed raspberries, before fermentation, small quantities of sugar, sifted over the surface in layers. The ethylic alcohol produced by fermentation in this manner aids in the extraction of the red coloring matter of the fruit. Moreover, the fermented juice should never be cooked over a fire, but by superheated steam. Only in this way can caramelization be completely avoided. Only sugar free from ultramarine and chalk should be used in making the syrup, as these impurities also have a bad influence on the color.

«Raspberry Essences.»—