Part 477

«Kola Cordial.»—

Kola nuts, roasted and powdered 7 ounces Cochineal powder 30 grains Extract of vanilla 3 drachms Arrac 3 ounces Sugar 7 pounds Alcohol 6 pints Water, distilled 6 pints

Macerate kola and cochineal with alcohol for 10 days, agitate daily, add arrac, vanilla, and sugar dissolved in water. Filter.

«Kümmel Cordials.»—

I.—Oil of caraway 30 drops Oil of peppermint 3 drops Oil of lemon 3 drops Acetic ether 30 drops Spirit of nitrous ether 30 drops Sugar 72 ounces Alcohol 96 ounces Water 96 ounces

Dissolve the oils and ethers in the alcohol, and the sugar in the water. Mix and filter.

II.—Oil of caraway 20 drops Oil of sweet fennel 2 drops Oil of cinnamon 1 drop Sugar 14 ounces Alcohol 2 pints Water 4 pints

Prepare as in Formula I.

«Orange Cordials.»—Many of the preparations sold under this name are not really orange cordials, but are varying mixtures of uncertain composition, possibly flavored with orange. The following are made by the use of oranges:

I.—Sugar 8 avoirdupois pounds Water 2 3⁠/⁠4 gallons Oranges 15

Dissolve the sugar in the water by the aid of a gentle heat, express the oranges, add the juice and rinds to the syrup, put the mixture into a cask, keep the whole in a warm place for 3 or 4 days, stirring frequently, then close the cask, set aside in a cool cellar and draw off the clear liquid.

II.—Express the juice from sweet oranges, add water equal to the volume {765} of juice obtained, and macerate the expressed oranges with the juice and water for about 12 hours. For each gallon of juice, add 1 pound of granulated sugar, grape sugar, or glucose, put the whole into a suitable vessel, covering to exclude the dust, place in a warm location until fermentation is completed, draw off the clear liquid, and preserve in well-stoppered stout bottles in a cool place.

III.—Orange wine suitable for “soda” purposes may be prepared by mixing 3 fluidounces of orange essence with 13 fluidounces of sweet Catawba or other mild wine. Some syrup may be added to this if desired.

«Rose Cordial.»—

Oil of rose, very best 3 drops Palmarosa oil 3 drops Sugar 28 ounces Alcohol 52 ounces Distilled water, q. s. 8 pints

Dissolve the sugar in the water and the oils in the alcohol; mix the solutions, color a rose tint, and filter clear.

«Spearmint Cordial.»—

Oil of spearmint 30 drops Sugar 28 ounces Alcohol 52 ounces Distilled water, q. s. 8 pints

Dissolve the sugar in the water and the oil in the alcohol; mix the two solutions, color green, and filter clear.

«Absinthe.»—

I.—Oil of wormwood 96 drops Oil of star anise 72 drops Oil of aniseed 48 drops Oil of coriander 48 drops Oil of fennel, pure 48 drops Oil of angelica root 24 drops Oil of thyme 24 drops Alcohol (pure) 162 fluidounces Distilled water 30 fluidounces

Dissolve the oils in the alcohol, add the water, color green, and filter clear.

II.—Oil of wormwood 36 drops Oil of orange peel 30 drops Oil of star anise 12 drops Oil of neroli petate 5 drops Fresh oil of lemon 9 drops Acetic ether 24 drops Sugar 30 avoirdupois ounces Alcohol, deodorized 90 fluidounces Distilled water 78 fluidounces

Dissolve the oils and ether in the alcohol and the sugar in the water; then mix thoroughly, color green, and filter clear.

«DETANNATING WINE.»

According to Caspari, the presence of appreciable quantities of tannin in wine is decidedly objectionable if the wine is to be used in connection with iron and other metallic salts; moreover, tannin is incompatible with alkaloids, and hence wine not deprived of its tannin should never be used as a menstruum for alkaloidal drugs. The process of freeing wines from tannin is termed detannation, and is a very simple operation. The easiest plan is to add 1⁠/⁠2 ounce of gelatin in number 40 or number 60 powder to 1 gallon of the wine, to agitate occasionally during 24 or 48 hours, and then to filter. The operation is preferably carried out during cold weather or in a cold apartment, as heat will cause the gelatin to dissolve, and the maceration must be continued until a small portion of the wine mixed with a few drops of ferric chloride solution shows no darkening of color. Gelatin in large pieces is not suitable, especially with wines containing much tannin, since the newly formed tannate of gelatin will be deposited on the surface and prevent further intimate contact of the gelatin with the wine. Formerly freshly prepared ferric hydroxide was much employed for detannating wine, but the chief objection to its use was due to the fact that some iron invariably was taken up by the acid present in the wine; moreover, the process was more tedious than in the case of gelatin. As the removal of tannin from wine in no way interferes with its quality—alcoholic strength and aroma remaining the same, and only coloring matter being lost—a supply of detannated wine should be kept on hand, for it requires very little more labor to detannate a gallon than a pint.

If ferric hydroxide is to be used, it must be freshly prepared, and a convenient quantity then be added to the wine—about 8 ounces of the expressed, but moist, precipitate to a gallon.

«PREVENTION OF FERMENTATION.»