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Beverages
—
Non-Alcoholic
9
fl.pz.
Mix.
Used
chiefly
to
impart
the
nutty
aroma
and
flavor
of
bitter
almonds
and
peach
kernels
to
other
preparations.
The
first
is
the
common
essence
of
the
shops.
Essences
of
other
essential
oils
may
be
prepared
in
a
similar
manner.
Many
of
them
are
now
much
used
by
confectioners
and
cooks
as well
as
in
perfumery
and
cosmetics.
It
should
be
remembered
that
essence
of
almonds
is
poisonous.
4.
—
Oil
of
bitter
almonds,
1
oz.;
alcohol,
13
oz.;
water
6
oz.
Some
color
it
with
half
an
ounce
of tincture of
turmeric.
Angelica
1.
—
Angelica
root,
2
oz.;
rectified
spirit,
2
%
oz.;
water,
9
oz.
Digest,
strain
and
evaporate.
2.
—
Angelica
foot,
2
lb.;
rectified
spirit,
1 gal,;
make
a
tincture;
to
the
marc
add
1
gal.
proof
spirit
and
repeat
the
digestion;
filter
the
two
tinctures
separately,
mix,
dis-
til
off
the
spirit,
and
evaporate.
Anise
1.
—
Aniseed,
2
oz.;
oil
of
star
anise,
1
oz.;
alcohol,
2
pt.
2.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
300
parts;
oil
of
anise,
100
parts;
carbonate
of
magnesia,
100
parts.
Color
with
caramel.
Apples
1.
—
Peel
and
reduce
to
pulp,
6
lb.
unripe
crab
apples;
add
1
lb.
iron
wire
in
small
coils;
digest
in
a
vapor
bath
for
about
a
week,
express,
strain,
decant
and
evaporate
in
a
porcelain
vessel,
with
constant
stirring,
to
the
con-
sistency
of
a
soft
extract; dissolve
the
residue
in
4
parts
water,
strain
and
evaporate
as
before.
2.
—
Deodorized
alcohol,
500
parts;
pure
apple
brandy,
400
parts;
apple
ether,
100
parts.
Color
with
tincture
of
red
sanders.
3.
—
Glycerine,
1 oz.;
amyl
valerianate,
4
drams;