26 / 258
Beverages
—
Non-Alcoholic
2.
—
Black.
—
a.
—
Benzoic
ether,
5
parts;
acetic
ether,,
10
parts;
oil
of
persico
(peach
kernels)
and
benzoic
acid,
each
2
parts;
citric
acid,
1
part.
b.
—
Alcohol,
550
parts;
cone.
ess.
of
black
cherry,
400
parts;
acetate
of
amyl,
25
parts;
oil
of
bitter
almond,
10
parts;
butyrate
of
amyl,
8
parts;
oil
of
citron,
2
parts;
oil
of
cinnamon,
2
parts;
oil
of
clove,
2
parts;
oil
of
sweet
orange,
1
part.
3»
—
Morella
Cherry.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
200
parts;
pure
morella
cherry
juice,
160
parts;
morella
cherry
ether,
100
parts;
carbonate
of
mag-
nesia,
20
parts;
oil
of
bitter
almond,
10
parts;
oil
of
lemon,
4
parts;
oil
of
sweet
orange,
2
parts:
oil
of
cinnamon,
2
parts;
oil
of
cloves,
2
parts.
4.
—
Wild
Cherry.
—
a.
—
Wild
cherry
in
fine
powder,
16
oz.;
glycerine,
4
oz.;
water,
8
oz.;
mix
the
glycerine
and
the
water,
and
digest
the
wild
cherry
in
8
oz.
of
the
mix-
ture
for
four
days;
pack
in
a
percolator
and
pour on
the
remaining
4
oz.
glycerine
and
water;
when
this
has
disappeared
from
the
surface,
pour
on
rectified
spirit
(0.817)
until
12
oz.
of
fluid
have
been
obtained,
and
set
this
portion
aside.
Then
percolate
with
spirit
until
20
oz.
more
have
been
obtained;
evaporate
to
4
oz.
and
mix
with
the
reserved
portion.
b.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
250
parts;
powdered
wild
cherry
bark,
250
parts.
Macerate
for
two
weeks,
express
and
filter.
Color
with
caramel.
c.
—
Acetic
ether,
5
fl.dr.;
benzoic
ether,
5
fl.dr.;
enan-
thic
ether,
1
fl.dr.;
oil
of
bitter
almonds
(deprived
of
hydrocyanic
acid),
2
fl.dr.;
saturated
alcoholic
solution
of
benzoic
acid,
1
fl.dr.;
glycerine,
4
fl.dr.;
deodorized
alcohol,
enough
to
make
16
fl.oz.
Cinchona
Yellow
cinchona
bark
in
coarse
powder,
16
oz.;
suffi-
cient
distilled
water;
rectified
spirit,
1
oz.
Macerate
the
bark
in
40
oz.
water
for
twenty-four
hours,
pack
in
a
percolator
and add
water
until
240
oz.
have
passed
6