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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