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Essences
and
Extracts
Caraway
Deodorized
alcohol,
500
parts;
proof
spirits,
300
parts;
oil
of
caraway,
100
parts;
carbonate
of
magnesia,
100
parts.
Color
with
tincture
of
grass.
Cardamom
1.—
Cardamom
seeds,
600
gr.;
alcohol
at
85°,
10.5
liters;
water,
5
liters.
Product,
10
liters.
2.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
400
parts;
oil
of
cardamom,
50
parts;
carbonate
of
magnesia,
50
parts.
Cassia
Deodorized
alcohol,
500
parts;
proof
spirits,
300
parts;
oil
of
cassia,
100
parts;
carbonate
of
magnesia,
100
parts.
Color
with
tincture
of
red
sanders.
Catechu
(Cachou.)
Catechu,
600
grams;
alcohol,
85°,
10.5
liters;
water,
5
liters.
Product,
10
titers.
Cedrat
Rinds
of
60
fresh
citrons;
alcohol,
12
liters.
Macerate
for
twenty-four
hours;
at
the
time
of
distilling
add
5
liters
of
water
and
distil;
draw
off
11
liters.
Rectify
with
5
liters
of
water.
Product,
10
liters.
Celery
1.—
Bruised
celery
seed,
4J/£
oz.;
proof
spirit,
1
pt.;
digest
14
days,
strain.
2.
—
Celery
seed,
7
oz.;
rectified
spirit,
1
pt.;
digest
and
strain
as
1.
3.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
300
parts;
oil
of
celery,
100
parts;
carbonate
of
magnesia,
100
parts.
Cherry
1.—
Oil
of
bitter
almonds,
2
drams;
apple
oil,
1
oz.;
citric
acid,
1
oz.;
alcohol, 70°,
2
pt.
5