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Essences
and
Extracts
100
parts;
pineapple
ether,
50
parts.
Color
with
tinc-
ture
of
curcuma.
5.
—
White
sugar,
600
grams;
distilled
water,
400
grams;
citric
acid,
40
grams;
orange
flower
water,
100
grams;
alcohol,
100
grams;
oil
of
lemon,
10 grams.
Dissolve
the
sugar
in
the
water
and
to
the
syrup
add
the
citric
acid
dissolved
in
the
orange
flower
water.
Filter
and
add
the
oil
of
lemon
dissolved
in
the
alcohol.
To
make
lemonade
add
100
grams
of
this
essence
to
1
liter
of
water
or
car-
bonated
water.
Lime
1.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
250
parts;
oil
of
lime
fruit,
100
parts;
carbonate
of
magnesia
100
parts;
pineapple
ether,
50
parts.
Color
lightly
with
tincture
of
curcuma.
2.
—
Dissolve
J^
oz.
of
oil
in
15}^
oz.
of
alcohol,
making
just
a
pint
of
finished
product.
Mace
Deodorized
alcohol,
500
parts;
proof
spirits,
350
parts;
powdered
mace,
150
parts.
Macerate
for
two
weeks,
express
and
filter.
Malt
1.
—
An
infusion
of
malt
is
made
in
water
at
160
to
170°
F.
(71
to 77°
C),
drained
off
without
pressure
and
evap-
orated
to
a
honey-like
consistency.
The
quantities
are
1
pt.
crushed
malt
in
3
pt.
hot
water
and
the
infusion
oc-
cupies
about
four
hours.
2.
£7%
oz.
extract
of
malt,
mixed
with
1
oz.
iron
pyrophosphate
and
ammonia
citrate
dissolved
in
1J^
oz.
water.
Mead
Oil
of
lemon,
1
oz.;
oil
of
cloves,
2
drams;
oil
of
cinna-
mon,
2
drams;
oil
of
nutmeg,
1
dram;
oil
of
allspice,
30
drops;
oil
of
sassafras,
40
drops;
oil
of
ginger,
1
dram.
Cut
the
oils
with
pumice
and
sugar;
dissolve
16
or
32
oa.
al-
cohol.
Add
gradually
an
equal
quantity
of
water.
Clarify.
13