41 / 258
Essences
and
Extracts
acetic
ether,
5
parts;
butyric
ether,
5
parts;
glycerine,
2
parts;
deodorized
alcohol,
45
parts;
distilled
water,
q.
s.
to
make
100
parts.
7.
—
Acetic
ether,
5
parts;
butyric
ether,
5
parts;
nitrous
ether,
5
parts;
formic
ether,
1
part;
amyl
acetate,
3
parts;
amyl
butyrate,
2
parts;
tincture
of
orris
root,
5
parts;
oil
of
wintergreen,
1
part;
acetic
acid, 1
part;
raspberry
essence
(see
above),
10
parts;
pineapple
essence
(see
above),
5
parts;
pure,
fresh
strawberry
juice,
20
parts;
deodorized
alcohol,
q.
s.
to
make
100
parts.
Mix.
Tea
Extract
the
crushed
tea-leaves
with
water
and
then
dis-
til
the
liquid
in
a
vacuum.
The
first
portion
of
the
dis-
tillate,
which
contains
the
essential
oil
and
other
volatile
flavor,
is
extracted
with
ether,
and
the
oils
are
afterward
mixed
with
the
extract
which
remains
in
the
still.
Both
the
delicate
and
the
heavier
flavors
are
preserved
in
the
extract
in
this
way.
Tonic
Beer
Essence
Oil
of
wintergreen,
6
drams;
oil
of
sassafras
and
oil
of
orange,
6
drams
of
each;
oil
of
anise,
30
gr.;
oil
of
cloves,
30
gr.
Cut
the
oils,
dissolve
in
20
fl.oz.
alcohol,
95°;
add
gradually
20
fl.oz.
water.
Tonka
1.
—
Tonka
bean,
coarsely
ground,
4
oz.;
diluted
alcohol,
lpt.
2.
—
Tonka,
1
oz.;
balsam
peru,
2
drams;
sugar,
alcohol,
water,
of
each
a
sufficient
quantity.
Reduce
the
beans
and
balsam
of
peru
to
a
powder
with
magnesium
carbonate
and
gradually
add
sugar
to
absorb
the
juice.
Transfer
to
a
percolator
and
cover
with
dilute alcohol.
When
the
liquid
appears
at
the
exit
cork
the
percolator
and
allow
the
maceration
to
progress
for
a
period
of
24
hours.
Then
remove
the
stopper
and
allow
percolation
to
continue
until
1
pint
of
extract
has
been
obtained.
21