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Beverages
—
Non-Alcoholic
Raspberry
1.
—
Raspberry
essence,
3
drams;
tincture of
orris,
M
oz.;
citric
acid,
J^
oz.;
liq.
carmine,
15
drops;
extract
rose
(from
pomade),
%
oz.;
alcohol,
85°,
J^
pt.
2.
—
Butyric
ether,
5
parts;
acetic
ether,
3
parts;
nitrous
ether,
1
part;
glycerine,
2
parts;
alcohol
(deodorized),
q.
s.
to
make
100
parts.
The
addition
of
from
25
to
30
parts
of
fresh
raspberry
juice
is
recommended.
3.
—
Fresh
raspberries,
200
grams;
distilled
water,
100
grams;
vanilla
essence,
2
grams;
alcohol,
sufficient.
Pulp
the
raspberries,
let
stand
at
a
temperature
of
about
70°
for
48
hours,
and
then
add
100
grams
of
water.
Fifty
grams
are
then
distilled
off,
and
alcohol
90
per
cent.,
25
grams,
in
which
0.01
vanillin
has
been
previously
dis-
solved,
is
added
to
the
distillate.
4.
—
Fresh
raspberries,
16
oz.;
Angelica
(California),
6
oz.;
brandy
(California),
6
oz.;
alcohol,
8
oz.;
water,
q.
s.
Mash
the
berries
to
a
pulp
in
a
mortar
or
bowl
and
trans-
fer
to
a
flask,
along
with
the
Angelica,
brandy,
alcohol
and
about
8
ounces
of
water.
Let
macerate
overnight,
then
distil
off
until
32
ounces
have
passed
over.
Color
red.
The
addition
of
a
trifle
of
essence
of
vanilla
improves
this
essence.
5.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
200
parts;
pure
raspberry
juice,
170
parts;
raspberry
ether,
100
parts;
tincture
of
orris,
20
parts;
triple
extract
of
roses,
10
parts.
Color
with
tincture
of
alkanet.
6.
—
Acetic
ether
and
tartaric
acid,
each
5
parts;
glyce-
rine,
4
parts;
aldehyde,
formic
ether,
benzoic
ether,
bu-
tyric
ether,
amyl
butyric
ether,
acetic
ether,
enanthic
ether,
metbylsalicylic
ether,
nitrous
ether,
sebacylic
ether
and
succinic
acid,
each
1
part.
Rhubarb
1.
—
Sliced
or
bruised
rhubarb,
8
oz.;
rectified
spirit,
5
oz.;
distilled
water,
50
oz.
Macerate
four
days;
strain
and
set
to
subside;
decant
the
clear,
strain,
mix
and
evap-
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