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Essences

and

Extracts

through,

or

until

the

bark

is

exhausted;

evaporate

the

liquor

to

20

oz.

at

a

temperature

not

exceeding

160°

F.

(71

C);

filter

and

continue

the.

evaporation

to

3

oz.,

or

until

the

sp.

gr.

of

the

liquid

is

1.200;

when

cold

add

the

spirit

gradually,

constantly

stirring.

Cinnamon

1.

Oil

of

cinnamon,

2

drams;

Ceylon

cinnamon,

bruised,

4

oz.;

diluted

alcohol,

2

pt.

2.

Cinnamon,

pulverized,

300

grams;

alcohol, 85°,

10.5

liters;

water,

5

liters.

Macerate

for

twenty-four

hours,

distil

over

open

fire.

Rectify

the

product

with

5

liters

water

over

an

open

fire.

Product,

10

liters.

Citron

Alcohol,

700

parts;

pineapple

ether,

200

parts;

oil

of

citron,

100

parte.

Cloves

1.

Deodorized

alcohol,

500

parts;

proof

spirits,

300

parts;

oil

of

cloves,

100

parts;

carbonate

of

magnesia,

100

parts.

Color

with

caramel.

2.

Powdered

cloves,

4

oz.;

diluted

alcohol,

1

pt.

Cocoa

Dissolve

1

lb.

of

chocolate

in

a

quart

of

boiling

water,

let

it

cool;

take

out

the

cocoa

butter

and

add

to

it

4

oz.

of

glycerine

and

bottle.

For

flavoring

ice

cream.

Coffee

1.

Pour

upon

a

pound

of

the

best

fresh

roasted

coffee

1

qt.

of

cold

water,

heat

gently

for

half

hour,

then

let

it

come

to

a

boil,

cool

for

two

hours,

strain

and

add

4

oz.

of

glycerine.

2.

For

Dispensing

(Liebig's).

Pour

1

qt.

boiling

water

on

2

lb.

of

best

ground

coffee;

allow

it

to

stand

one

hour,

7