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Essences
and
Extracts
colator
and
exhaust
with
boiling
water
until
32
parts
of
percolate
are
obtained.
Currant
1.
—
Acetic
ether,
tartaric
acid,
each
5
parts;
benzoic
acid,
succinic
acid,
benzoic
ether,
aldehyde
and
enanthic
acid,
each
1
part.
2.
—
Black.
—
Raspberry
ether,
500
parts;
cone.
ess.
of
black
currant,
400
parts;
acetic
ether,
C.
P.,
100
parts.
3.
—
Red.
—
a.
—
Raspberry
ether,
900
parts;
acetic
ether,
80
parts;
French
wine
vinegar,
20
parts.
b.
—
Acetic
ether,
5
parts;
benzoic
ether,
1
part;
alde-
hyde,
1
part;
acetic
acid,
1
part;
benzoic
acid,
1
part;
enanthic
ether,
1
part;
raspberry
essence,
10
parts;
deodorized
alcohol,
q.
s.
to
make
100
parts.
Mix.
The
above
is
rendered
much
finer
by
the
addition
of
20
parts
of
pure
fresh
currant
juice.
Foam
Extract
Crushed
soap
bark,
J^
lb.;
alcohol,
^
pt.;
glycerine,
J^
pt.;
water,
1 pt.
The
bark
should
be
saturated
with
3
oz.
of
the
mixture
of
alcohol,
glycerine
and
water.
Pack
in
a
percolator,
close
the
lower
orifice;
add
enough
liquid
to
leave
a
stratum
above
the
bark;
then
macerate
for
twenty-four
hours,
and
percolate;
add
of
alcohol,
glycerine
and
water
in
the
above
proportions
enough
to
obtain
1
qt.
of
extract.
The
proportions
are
from
1
dram
to
3^
oz.
to
2
qt.
of
syrup,
according
to
the
foam
desired
on
the
beverage.
Fruit
Essences
Dingler's
Polytechnic
Journal
gives
the
fbllowing
table
of
the
composition
of
artificial
fruit
essences,
showing
the
number
of
parts
of
each
ingredient
to
be
added
to
100
parts
of
alcohol
—
all
chemically
pure.
Glycerine
is
found
in
all
—
it
appears
to
blend
the
different
odors,
and
to
harmonize
them:
9