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Essences
and
Extracts
orate
to
a
proper
consistency
over
a
water
bath
at
160°
F.
(71°
G.).
2.—
Compound.—
Extract
rhubarb,
3
drams;
extract
of
aloes,
softened
with 4
drams
water,
1
dram;
evaporate
to
an
extract;
dry
in
a
warm
place
and
powder.
3.
—
Rhubarb
powder,
5
oz.;
silicious
sand,
5
oz.;
proof
spirit,
1
oz.;
extract
by
displacement.
Root
Beer
Sassafras,
4
oz.;
yellow
dock,
4
oz.;
allspice
4
oz.;
wintergreen,
4
oz.;
wild
cherry
bark,
2
oz.;
coriander
seed,
2
oz.;
hops,
1
oz.
Reduce
to
powder
and
percolate
with
a
menstruum
composed
of
3 volumes
of
alcohol
and
5
volumes
of
water
until
48
fl.oz.
of
liquid
have
passed.
Of
this
half-strength
fluid
extract
2
fl.oz.
are
sufficient
to
make
1
gal.
of
root
beer.
Or
exhaust
the
above
drugs
with
the
menstruum
indicated,
add
enough
water
to
make
6
gal.,
and
start
fermentation
with
1
pt.
of
yeast.
Percolate
the
following
ingredients
with
2
parts
of
water
to
1
part
of
alcohol
until
the
drugs
are
exhausted:
Sarsaparilla,
5
lb.;
spikenard,
2
lb.;
wintergreen,
1
lb.;
birch
bark,
1
lb.;
sassafras
bark,
1
lb.;
wild
cherry,
8
oz.;
prickly
ash,
1
lb.;
Jamaica
ginger
root,
4
oz.;
nutmeg,
4
oz.
Rose
1.
—
Red
rose
leaves,
2
oz.;
oil
of
rose,
1
dram;
alcohol,
2pt.
2.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
300
parts;
extract
of
rose
geranium,
190
parts;
otto
of
roses,
5
parts;
carbonate
of
magnesia,
5
parts.
Color
with
tincture
of
alkanet.
Sarsaparilla
Oil
of
anise, 1
dram;
oil
of
wintergreen,
2
drams;
oil
of
sassafras,
3
drams;
alcohol,
enough
to
make
4
oz.
Sassafras
1.
—
Deodorized
alcohol,
500
parts;
proof
spirits,
400
19