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Essences
and
Extracts
Pistachio
1.
—
Essence
of
almond,
2
fl.oz.;
tincture
of
vanilla,
4
fl.oz.;
oil
of
neroli,
1
drop.
2.
—
Oil of
orange
peel,
4
fl.dr.;
oil
of
cassia,
1
fl.dr.;
oil
of
bitter
almond,
15
m.;
oil
of
calamus,
15
m.;
oil
of
nutmeg,
1J^
fl.dr.;
oil
of
clove,
30
m.;
alcohol.
12
fl.oz.
water,
4
fl.oz.
;
magnesium
carbonate,
2 drams.
Shake
to-
gether,
allow
to
stand
24
hours
and
filter.
3.
—
Oil
orange,
45
m.;
amyl
acetate,
4
drams;
oil
bitter
almonds, 5
drams;
butyric
ether,
5
drams;
acetic
ether,
9
drams;
alcohol,
16
oz.;
water
to
make
24
oz.
Plums
1.
—
Glycerine,
8
parts;
acetic
ether
and
aldehyde,
each
5
parts;
oil
of
persico,
4
parts;
butyric
ether,
2
parts,
and
formic
ether,
1
part.
2.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
200
parts;
plum
ether,
300
parts.
Pomegranate
Oil
sweet
orange,
3
parts;
oil
cloves,
1
part;
tincture
vanilla,
15
parts;
tincture
ginger,
10
parts;
maraschino
liqueur,
150
parts;
tincture
coccionella,
165
parts;
dis-
tilled
water,
150
parts;
phosphoric
acid,
dilute,
45
parts;
alcohol,
95
per
cent.,
q.
s.
to
make
1,000
parts.
Mix
and
dissolve.
Quince
1.
—
Fluid
ext.
orris,
2
oz.;
enanthic
ether,
1J^
oz.;
linalyl
formate,
90
m.;
glycerine,
2
oz.;
alcohol,
70
per
cent.,
to
3
pt.
2.
—
Alcohol,
460
parts;
cone.
ess.
of
quince
peel,
400
parts;
pelargonic
ether,
100
parts;
chloroform,
20
parts;
aldehyde,
20
parts.
3.—
Deodorized
alcohol,
500
parts;
proof
spirits,
200
parts;
pure
quince
juice,
160
parts;
quince
ether,
100
parts;
carbonate
of
magnesia,
20
parts;
oil
of
cinnamon,
10
parts;
oil
of
cjoves,
10
parts.
Color
with
tincture
of
saffron.
17