Part 206

Cut or grind the beans very fine; rub with the glycerine and put in a wooden keg; dissolve the sugar in the water, first heating the water, if convenient; mix the water and spirits, and add to the vanilla; pour in keg. Keep in a warm place from 3 to 6 months before using. Shake often. To clear, percolate through the dregs. If a dark, rich color is desired add a little sugar coloring.

VII.—Vanilla beans, good quality 16 ounces Alcohol 64 fluidounces Glycerine 24 fluidounces Water 10 fluidounces Dilute alcohol, quantity sufficient.

Mix and macerate, with frequent agitation, for 3 weeks, filter, and add dilute alcohol to make 1 gallon.

VIII.—Vanilla beans, good quality 8 ounces Pumice stone, lump 1 ounce Rock candy 8 ounces Alcohol and water, of each a sufficiency.

Cut the beans to fine shreds and triturate well with the pumice stone and rock candy. Place the whole in a percolator and percolate with a menstruum composed of 9 parts alcohol and 7 parts water until the percolate passes through clear. Bring the bulk up to 1 gallon with the same menstruum and set aside to ripen.

IX.—Cut up, as finely as possible, 20 parts of vanilla bean and with 40 parts of milk sugar (rendered as dry as possible by being kept in a drying closet until it no longer loses weight) rub to a coarse powder. Moisten with 10 parts of dilute alcohol, pack somewhat loosely in a closed percolator and let stand for 2 hours. Add 40 parts of dilute alcohol, close the percolator, and let stand 8 days. At the end of this time add 110 parts of dilute alcohol, and let pass through. The residue will repay working over. Dry it well, add 5 parts of vanillin, and 110 parts of milk sugar and pass through a sieve, then treat as before.

The following are cheap extracts:

X.—Vanilla beans, chopped fine 5 parts Tonka beans, powdered 10 parts Sugar, powdered 14 parts Alcohol, 95 per cent 25 parts Water, quantity sufficient to make 100 parts.

Rub the sugar and vanilla to a fine powder, add the tonka beans, and incorporate. Pack into a filter, and pour on 10 parts of alcohol, cut with 15 parts of water; close the faucet, and let macerate overnight. In the morning percolate with the remaining alcohol, added to 80 parts of water, until 100 parts of percolate pass through.

XI.—Vanilla beans 4 ounces Tonka beans 8 ounces Deodorized alcohol 8 pints Simple syrup 2 pints

Cut and bruise the vanilla beans, afterwards bruising the tonka beans. Macerate for 14 days in one-half of the spirit, with occasional agitation. Pour off the clear liquor and set aside; pour the remaining spirits in the magma, and heat by means of the water bath to about 170° F. in a loosely covered vessel. Keep at this temperature 2 or 3 hours, and strain through flannel, with slight pressure. Mix the two portions of liquid, and filter through felt. Add the syrup.

«White Pine and Tar Syrup.»—

White pine bark 75 parts Wild cherry bark 75 parts Spikenard root 10 parts Balm of Gilead buds 10 parts Sanguinaria root 8 parts Sassafras bark 7 parts Sugar 750 parts Chloroform 6 parts Syrup of tar 75 parts Alcohol, enough. Water, enough. Syrup enough to make 1,000 parts.

Reduce the first six ingredients to a coarse powder and by using a menstruum composed of 1 in 3 alcohol, obtain 500 parts of a tincture from them. In this {321} dissolve the sugar, add the syrup of tar and the chloroform, and, finally, enough syrup to bring the measure of the finished product up to 1,000 parts.

«Wild Cherry Extract.»—

Oenanthic ether 2 fluidrachms Amyl acetate 2 fluidrachms Oil of bitter almonds (free from hydrocyanic acid) 1 fluidrachm Fluid extract of wild cherry 3 fluidounces Glycerine 2 fluidounces Deodorized alcohol enough to make 16 fluidounces.

«HARMLESS COLORS FOR USE IN SYRUPS, ETC.:»

Red.—Cochineal syrup, prepared as follows:

I.—Cochineal in coarse powder 6 parts Potassium carbonate 3 parts Distilled water 15 parts Alcohol, 95 per cent 12 parts Simple syrup to make 500 parts.

Rub the cochineal and potassium together, adding the water and alcohol little by little, under constant trituration. Let stand overnight, add the syrup, and filter.

II.—Carmine, in fine powder 1 part Stronger ammonia water 4 parts Distilled water to make 24 parts.

Rub up the carmine and ammonia and to the solution add the water, little by little, under constant trituration. If in standing this shows a tendency to separate, a drop or two of ammonia will correct the trouble.

Besides these there is caramel, which, of course, you know.

Pink.—

III.—Carmine 1 part Liquor potassæ 6 parts Distilled water 40 parts

Mix. If the color is too high, dilute with distilled water until the requisite color is obtained.

«To Test Fruit Juices and Syrups for Aniline Colors.»—Add to a sample of the syrup or juice, in a test tube, its own volume of distilled water, and agitate to get a thorough mixture, then add a few drops of the standard solution of lead diacetate, shake, and filter. If the syrup is free from aniline coloring matter the filtrate will be clear as crystal, since the lead salt precipitates natural coloring matters, but has no effect upon the aniline colors.

«To Test Fruit Juices for Salicylic Acid.»—Put a portion of the juice to be tested in a large test tube, add the same volume of ether, close the mouth of the tube and shake gently for 30 seconds. Set aside until the liquid separates into two layers. Draw off the supernatant ethereal portion and evaporate to dryness in a capsule. Dissolve the residue in alcohol, dilute with 3 volumes of water, and add 1 drop of tincture of iron chloride. If salicylic acid be present the characteristic purple color will instantly disappear.