ESSENCES AND EXTRACTS OF FRUITS
Preservation Of Fruit Juices.
To the juice thus obtained, add from 1 to 2 per cent of sugar, and put away in a cool place (where the temperature will not rise over 70° or 75° F.). Fermentation soon begins, and will proceed for a few days. As soon as the development of carbonic acid gas ceases, the juice begins to clear itself, from the surface downward, and in a short time all solid matter will lie in a mass at the bottom, leaving the liquid bright and clear. Draw off the latter with a siphon, very carefully, so as not to disturb the sedimentary matter. Fermentation should be induced in closed vessels only, as when conducted in open containers a fungoid growth is apt to form on the surface, sometimes causing putrefactive, and at others, an acetic, fermentation, in either event spoiling the juice for {311} subsequent use, except as a vinegar. The vessels, to effect the end desired, should be filled only two-thirds or three-fourths full, and then carefully closed with a tight-fitting cork, through which is passed a tube of glass, bent at the upper end, the short end of which passes below the surface of a vessel filled with water. As soon as fermentation commences the carbonic acid developed thereby escapes through the tube into the water, whence it passes off into the atmosphere. When bubbles no longer pass off from the tube the operation should be interrupted, and decantation or siphoning, with subsequent filtration, commenced.
By proceeding in this manner all the aroma and flavor of the juices are retained. If it is intended for preservation for any length of time the juice should be heated on a water bath to about 176° F. and poured, while hot, into bottles which have been asepticized by filling with cold water, and placing in a vessel similarly filled, bringing to a boiling temperature, and maintaining at this temperature until the juice, while still hot, is poured into them. If now closed with corks similarly asepticized, or by dipping into hot melted paraffine, the juice may be kept unaltered for years. It is better, however, to make the juice at once into syrup, using the best refined sugar, and boiling in a copper kettle (iron or tin spoil the color), following the usual precautions as to skimming, etc. The syrup should be poured hot into the bottles previously heated as before described.
Ripe fruit may be kept in suitable quantities for a considerable time if covered with a solution of saccharine and left undisturbed, this, too, without deteriorating the taste, color, or aroma of the fruit if packed with care.
Whole fruit may be stored in bulk, by carefully and without fracture filling into convenient-sized jars or bottles, and pouring thereon a solution containing a quarter of an ounce of refined saccharine to the gallon of water, so filling each vessel that the solution is within an inch of the cork when pressed into position. The corks should first of all be immersed in melted paraffine wax, then drained, and allowed to cool. When fruit juices alone are required for storage purposes they are prepared by subjecting the juicy fruits to considerable pressure, by which process the juices are liberated.
The sound ripe fruits are crushed and packed into felt or flannel bags. The fruit should be carefully selected, rotten or impaired portions being carefully removed; this is important, or the whole stock would be spoiled. Several methods are adopted for preserving and clarifying fruit juices.
A common way in which they are kept from fermenting is by the use of salicylic acid or other antiseptic substance, which destroys the fermentative germ, or otherwise retards its action for a considerable time. The use of this acid is seriously objected to by some as injurious to the consumer. About 2 ounces of salicylic acid, previously dissolved in alcohol, to 25 gallons of juice, or 40 grains to the gallon, is generally considered the proper proportion.
Another method adopted is to fill the freshly prepared cold juice into bottles until it reaches the necks, and on the top of this fruit juice a little glycerine is placed.
Juices thus preserved will keep in an unchanged condition in any season. Probably one of the best methods of preserving fruit juices is to add 15 per cent of 95 per cent alcohol. On such an addition, albumen and mucilaginous matter will be deposited. The juice may then be stored in large bottles, jars, or barrels, if securely closed, and when clear, so that further clarification is unnecessary, the juice should finally be decanted or siphoned off.
A method applicable to most berries is as follows:
Take fresh, ripe berries, stem them, and rub through a No. 8 sieve, rejecting all soft and green fruit. Add to each gallon of pulp thus obtained 8 pounds of granulated sugar. Put on the fire and bring just to a boil, stirring constantly. Just before removing from the fire, add to each gallon 1 ounce of a saturated alcoholic solution of salicylic acid, stirring well. Remove the scum, and, while still hot, put into jars and hermetically seal. Put the jars in cold water, and raise them to the boiling point, to prevent them from bursting by sudden expansion on pouring hot fruit into them. Fill the jars entirely full, so as to leave no air space when fruit cools and contracts.
Prevention Of Foaming And Partial Caramelization Of Fruit Juices.
Essences And Extracts:
Almond Extracts.—
| I.— | Oil of bitter almonds | 90 minims |
|---|---|---|
| Alcohol, 94 per cent, quantity sufficient to make | 8 ounces. | |
| II.— | Oil of bitter almonds | 80 minims |
| Alcohol | 7 ounces | |
| Distilled water, quantity sufficient to make | 8 ounces. | |
| III.— | Oil of bitter almonds, deprived of its hydrocyanic acid | 1 ounce |
| Alcohol | 15 ounces |
In order to remove the hydrocyanic acid in oil of bitter almonds, dissolve 2 parts of ferrous sulphate in 16 parts of distilled water; in another vessel slake 1 part freshly burned quicklime in a similar quantity of distilled water, and to this add the solution of iron sulphate, after the same has cooled. In the mixture put 4 parts of almond oil, and thoroughly agitate the liquids together. Repeat the agitation at an interval of 5 minutes, then filter. Put the filtrate into a glass retort and distil until all the oil has passed over. Remove any water that may be with the distillate by decantation, or otherwise.
Apricot Extract.—
| Linalyl formate | 90 minims |
| Glycerine | 1 ounce |
| Amyl valerianate | 4 drachms |
| Alcohol | 11 ounces |
| Fluid extract orris | 1 ounce |
| Water, quantity sufficient to make | 1 pint. |
Apple Extract.—
| Glycerine | 1 ounce |
| Amyl valerianate | 4 drachms |
| Linalyl formate | 45 minims |
| Fluid extract orris | 1 ounce |
| Alcohol | 11 ounces |
| Water, quantity sufficient to make | 1 pint. |
Apple Syrup.
II.—Good ripe apples are cut into small pieces and pounded to a pulp in a mortar of any metal with the exception of iron. To 1 part of this pulp add 11 parts of water. Allow this to stand for 12 hours. Colate. To 11 parts of the colature add 1 part of sugar. Boil for 5 minutes. Skim carefully. Bottle slightly warm. A small quantity of tartaric acid may be added to heighten the flavor.
Banana Syrup.
Cinnamon Essence.—
| Oil of cinnamon | 2 drachms |
| Cinnamon, powdered | 4 ounces |
| Alcohol, deodorized | 16 ounces |
| Distilled water | 16 ounces |
Dissolve the oil in the alcohol, and add the water, an ounce at a time, with agitation after each addition. Moisten the cinnamon with a little of the water, add, and agitate. Cork tightly, and put in a warm place, to macerate, 2 weeks, giving the flask a vigorous agitation several times a day. Finally, filter through paper, and keep in small vials, tightly stoppered.
Chocolate Extract.
| Curaçao cocoa | 400 parts |
| Vanilla, chopped fine | 1 part |
| Alcohol of 55 per cent | 2,000 parts |
Mix and macerate together for 15 days, express and set aside. Pack the residue in a percolator, and pour on boiling water (soft) and percolate until 575 parts pass through. Put the percolate {313} in a flask, cork, and let cool, then mix with the alcoholic extract. If it be desired to make a syrup, before mixing the extract, add 1,000 parts of sugar to the percolate, and with gentle heat dissolve the sugar. Mix the syrup thus formed, after cooling, with the alcoholic extract.
Coffee Extracts.
I.—The coffee should be a mixture of Mocha, 3 parts; Old Government Java, 5 parts; or, as some prefer, Mocha, 3 parts; Java, 3 parts; best old Rio, 2 parts.
| Coffee, freshly roasted and pulverized | 100 parts |
| Boiling water | 600 parts |
Pack the coffee, moistened with boiling water, in a strainer, or dipper, placed in a vessel standing in the water bath at boiling point, and let 400 parts of the water, in active ebullition, pass slowly through it. Draw off the liquid as quickly as possible (best into a vessel previously heated by boiling water to nearly the boiling point), add 200 parts of boiling water, and pass the whole again through the strainer (the container remaining in the water bath). Remove from the bath; add 540 parts of sugar, and dissolve by agitation while still hot.
II.—The following is based upon Liebig’s method of making coffee for table use: Moisten 50 parts of coffee, freshly roasted and powdered as before, with cold water, and add to it a little egg albumen and stir in. Pour over the whole 400 parts of boiling water, set on the fire, and let come to a boil. As the liquid foams, stir down with a spoon, but let it come to a boil for a moment; add a little cold water, cover tightly, and set aside in a warm place. Exhaust the residual coffee with 300 parts of boiling water, as detailed in the first process, and to the filtrate add carefully the now clarified extract, up to 600 parts, by adding boiling water. Proceed to make the syrup by the method detailed above.
III.—To make a more permanent extract of coffee saturate 600 parts of freshly roasted coffee, ground moderately fine, with any desired quantity of a 1 in 3 mixture of alcohol of 94 per cent and distilled water, and pack in a percolator. Close the faucet and let stand, closely stoppered, for 24 hours; then pour on the residue of the alcohol and water, and let run through, adding sufficient water, at the last, so as to compensate for what boils away. Set this aside, and continue the percolation, with boiling water, until the powder is exhausted. Evaporate the resultant percolate down to the consistency of the alcoholic extract, and mix the two. If desired, the result may be evaporated down to condition of an extract. To dissolve, add boiling water.
IV.—This essence is expressly adapted to boiling purposes. Take 3 pounds of good coffee, 4 ounces of granulated sugar, 4 pints of pure alcohol, 6 pints of hot water. Have coffee fresh roasted and of a medium grinding. Pack in a glass percolator, and percolate it with a menstruum, consisting of the water and the alcohol. Repeat the percolation until the desired strength is obtained, or the coffee exhausted; then add the sugar and filter.
| V.— | Mocha coffee | 1 pound |
|---|---|---|
| Java coffee | 1 pound | |
| Glycerine, quantity sufficient. | ||
| Water, quantity sufficient. | ||
Grind the two coffees fine, and mix, then moisten with a mixture of 1 part of glycerine and 3 parts of water, and pack in a glass percolator, and percolate slowly until 30 ounces of the percolate is obtained. It is a more complete extraction if the menstruum be poured on in the condition of boiling, and it be allowed to macerate for 20 minutes before percolation commences. Coffee extract should, by preference, be made in a glass percolator. A glycerine menstruum is preferable to one of dilute alcohol, giving a finer product.
| VI.— | Coffee, Java, roasted, No. 20 powder | 4 ounces |
|---|---|---|
| Glycerine, pure | 4 fluidounces | |
| Water, quantity sufficient. | ||
| Boiling, quantity sufficient. | ||
Moisten the coffee slightly with water, and pack firmly in a tin percolator; pour on water, gradually, until 4 fluidounces are obtained, then set aside. Place the coffee in a clean tin vessel, with 8 fluidounces of water, and boil for 5 minutes. Again place the coffee in the percolator with the water (infusion), and when the liquid has passed, or drained off, pack the grounds firmly, and pour on boiling water until 8 fluidounces are obtained. When cold, mix the first product, and add the glycerine, bottle, and cork well.
The excellence of this extract of coffee, from the manner of its preparation, will be found by experience to be incomparably superior to that made by the {314} formulas usually recommended, the reason being apparent in the first step in the process.
Coffee Essence.—
| Best ground Mocha coffee | 4 pounds |
| Best ground chicory | 2 pounds |
Boil with 2 gallons of water in a closed vessel and when cold, strain, press, and make up to 2 gallons, and to this add
| Rectified spirit of wine | 8 ounces |
| Pure glycerine (fluid) | 16 ounces |
Add syrup enough to make 4 gallons, and mix intimately.
Cucumber Essence.
Fruit Jelly Extract.
| Medium finely powdered gelatin | 18 parts |
| Medium finely powdered citric acid | 3 parts |
Likewise into a glass bottle a mixture of any desired
| Fruit essence | 1 part |
| Spirit of wine | 1 part |
and dissolve in the mixture for obtaining the desired color, raspberry red or lemon yellow, 1/10 part.
For use, dissolve the gelatin and the citric acid in boiling water, adding
| Sugar | 125 parts |
and mixing before cooling with the fruit essence mixture.
Ginger Extracts.
| I.— | Jamaica ginger | 24 ounces |
|---|---|---|
| Rectified spirits, 60 per cent | 45 ounces | |
| Water | 15 ounces |
Mix and let macerate together with frequent agitations for 10 days, then percolate, press off, and filter. The yield should be 45 ounces. Of this take 40 ounces and mix with an equal amount of distilled water. Dissolve 6 drachms of sodium phosphate in 5 ounces of boiling water; let cool and add the solution to the filtrate and water, mixing well. Add 2 drachms of calcium chloride dissolved in 5 ounces of water, nearly cold, and again thoroughly shake the whole. Let stand for 12 hours; then filter.
Put the filtrate in a still, and distil off, at as slow a temperature as possible, 30 ounces. Set this distillate to one side, and continue the distillation till another 40 ounces have passed, then let the still cool. The residue in the still, some 18 ounces, is the desired essence. Pour out all that is possible and wash the still with the 30 ounces of distillate first set aside. This takes up all that is essential. Finally, filter once more, through double filter paper and preserve the filtrate—about 40 ounces, of an amber-colored liquid containing all of the essentials of Jamaica ginger.
Soluble Essence of Ginger.—II.—The following is Harrop’s method of proceeding:
| Fluid extract of ginger (U.S.) | 4 ounces |
| Pumice, in moderately fine powder | 1 ounce |
| Water enough to make | 12 ounces |
Pour the fluid extract into a bottle, add the pumice and shake the mixture and repeat the shaking in the course of several hours. Now add the water in proportion of about 2 ounces, shaking well and frequently after each addition. When all is added repeat the agitation occasionally during 24 hours, then filter, returning the last portion of the filtrate until it comes through clear, and if necessary add sufficient water to make 12 ounces.
| III.— | Jamaica ginger, ground | 2 pounds |
|---|---|---|
| Pumice stone, ground | 2 ounces | |
| Lime, slaked | 2 ounces | |
| Alcohol, dilute | 4 pints |
Rub the ginger with the pumice stone and lime until thoroughly mixed. Moisten with the dilute alcohol until saturated and place in a narrow percolator, being careful not to use force in packing, but simply putting it in to obtain the position of a powder to be percolated, so that the menstruum will go through uniformly. Finally, add the dilute alcohol and proceed until 4 pints of percolate are obtained. Allow the liquid to stand for 24 hours; then filter if necessary.
| IV.— | Tincture ginger | 480 parts |
|---|---|---|
| Tincture capsicum | 12 parts | |
| Oleoresin ginger | 8 parts | |
| Magnesium carbonate | 16 parts |
Rub the oleoresin with the magnesia, and add the tinctures; add about 400 {315} parts of water, in divided portions, stirring vigorously the while. Transfer the mixture to a bottle, and allow to stand 1 week, shaking frequently; then filter, and make up 960 parts with water.
| V.— | Fluid extract of ginger (U. S. P.) | 4 ounces |
|---|---|---|
| Pumice, powdered and washed | 1 ounce | |
| Water enough to make | 12 ounces |
Pour the fluid extract of ginger into a bottle, and add the pumice, shake thoroughly, set aside, and repeat the operation in the course of several hours. Add the water, in the proportion of about 2 ounces at a time, agitating vigorously after each addition. When all is added, repeat the agitation occasionally during 24 hours, then filter, returning the first portion of the filtrate until it comes through bright and clear. If necessary, pass water through the filter, enough to make 12 fluidounces of filtrate.
| VI.— | Strongest tincture of ginger | 1 pint |
|---|---|---|
| Fresh slaked lime. | 1 1/2 ounces | |
| Salt of tartar | 1/4 ounce | |
| VII.— | Jamaica ginger, ground | 32 parts |
| Pumice stone, powdered | 32 parts | |
| Lime, slaked | 2 parts | |
| Alcohol, dilute, sufficient to make | 32 parts |
Rub the ginger with the pumice stone and lime, then moisten with alcohol until it is saturated with it. Put in a narrow percolator, using no force in packing. Allow the mass to stand for 24 hours, then let run through. Filter if necessary.
VIII.—The following is insoluble:
| Cochin ginger, cut fine | 1,000 parts |
| Alcohol, 95 per cent | 2,500 parts |
| Water | 1,250 parts |
| Glycerine | 250 parts |
Digest together for 8 days in a very warm, not to say hot, place. Decant, press off the roots, and add to the colature, then filter through paper. This makes a strong, natural tasting essence.
IX.—Green Ginger Extract.—The green ginger root is freed from the epidermis and surface dried by exposure to the air for a few hours. It is then cut into thin slices and macerated for some days with an equal weight of rectified spirit, which when filtered will yield an essence possessing a very fine aroma and forming an almost perfectly clear solution in water. If the ginger is allowed to dry more than the few hours mentioned it will not produce a soluble essence. It is used in some of the imported ginger ales as a flavoring only, and makes a lovely ginger flavor.
Hop Syrup.
| Hops | 2 parts |
| Dandelion | 2 parts |
| Gentian | 2 parts |
| Chamomile | 2 parts |
| Stillingia | 2 parts |
| Orange peel | 2 parts |
| Alcohol | 75 parts |
| Water | 75 parts |
| Syrup, simple | 50 parts |
Coarsely powder the drugs and exhaust with the water and alcohol mixed. Decant, press out and filter, and finally add the syrup. The dose is a wineglassful 2 or 3 times daily.
Lemon Essences.
II.—Twenty-five middle-sized lemons are thinly peeled, the peelings finely cut, and the whole, lemons and peels, put to macerate in a mixture of 3 pints 90 per cent alcohol and 5 quarts water. Let macerate for 24 hours. Add 10 drops lemon and 10 drops orange oil; then slowly distil off 4 quarts. The distillate will be turbid, but if left to stand in a cool, dark place for a week it will filter off clear, and should make a clear mixture with equal parts of water and simple syrup. If it does not, add with a pipette, drop by drop, sufficient alcohol to make it do so. Finally, dissolve in the mixture 4 drachms of vanillin, and color with a few drops of tincture of turmeric and a little caramel.
III.—Peel thinly and lightly, 25 medium-sized fresh lemons and 1 orange, and cut the peelings into very small pieces. Macerate in 55 drachms 96 per cent alcohol, for 6 hours. Filter off the macerate without pressing. Dilute the filtrate with 3 pints water and set aside for eight days, shaking frequently. At {316} the end of this time filter. The filtrate is usually clear, and if so, add 4 drachms of vanillin. If not, proceed as in the second formula above.
IV.—Oil of lemon, select, 8 fluidounces; oil of lemon grass (fresh), 1 fluidrachm; peel, freshly grated, of 12 lemons; alcohol, 7 pints; boiled water, 1 pint.
Mix and macerate for 7 days. If in a hurry for the product, percolate through the lemon peel and filter. The addition of any other substance than the oil and rind of the lemon is not recommended.
| V.— | Fresh oil of lemon | 64 parts |
|---|---|---|
| Lemon peel (outer rind) freshly grated | 32 parts | |
| Oil of lemon grass | 1 part | |
| Alcohol | 500 parts | |
| Mix, let macerate for 14 days, and filter. | ||
| VI.— | Essence of lemon | 1 3/4 ounces |
| Rectified spirit of wine | 6 ounces | |
| Pure glycerine | 3 ounces | |
| Pure phosphate calcium | 4 ounces | |
| Distilled water to make | 1 pint. | |
Mix essence of lemon, spirit of wine, glycerine, and 8 ounces of distilled water, agitate briskly in a quart bottle for 10 minutes, and introduce phosphate of calcium and again shake. Put in a filter and let it pass through twice. Digest in filtrate for 2 or 3 days, add 1 1/2 ounces fresh lemon peel, and again filter.
| VII.— | Oil of lemon | 6 parts |
|---|---|---|
| Lemon peel (freshly grated) | 4 parts | |
| Alcohol, sufficient. | ||
Dissolve the oil of lemon in 90 parts of alcohol, add the lemon peel, and macerate for 24 hours. Filter through paper, adding through the filter enough alcohol to make the filtrate weigh 100 parts.
| VIII.— | Exterior rind of lemon | 2 ounces |
|---|---|---|
| Alcohol, 95 per cent, deodorized | 32 ounces | |
| Oil of lemon, recent | 3 fluidounces |
Expose the lemon rind to the air until perfectly dry, then bruise in a wedgwood mortar, and add it to the alcohol, agitating until the color is extracted; then add the lemon oil.
Natural Lemon Juice.
II.—Squeeze out the lemon juice, strain it to get rid of the seeds and larger particles of pulp, etc., heat it to the boiling point, let it cool down, add talc, shake well together and filter. If it is to be kept a long time (as on a sea voyage) a little alcohol is added.
Limejuice.
Nutmeg Essence.
Dissolve the oil in the alcohol by agitation, add the mace, agitate, then stopper tightly, and macerate 12 hours. Filter through paper.
Orange Extract.
Orange Extract, Soluble.
II.—Dissolve oil of orange in the alcohol, and rub it with the carbonate of magnesium, in a mortar. Pour the mixture into a quart bottle, and fill the bottle with water. Allow to macerate for a week or more, shaking every day. Then filter through paper, adding enough water through the paper to make filtrate measure 2 pints.
Orange Peel, Soluble Extract.—
| Freshly grated orange rind | 1 part |
| Deodorized alcohol | 1 part |
Macerate for 4 days and express. Add the expressed liquid to 10 per cent of its weight of powdered magnesium carbonate {317} in a mortar, and rub thoroughly until a smooth, creamy mixture results; then gradually add the water, constantly stirring. Let stand for 48 hours, then filter through paper. Keep in an amber bottle and cool place. To make syrup of orange, add 1 part of this extract to 7 parts of heavy simple syrup.
Peach Extract.—
| Linalyl formate | 120 minims |
| Amyl valerianate | 8 drachms |
| Fluid extract orris | 2 ounces |
| Oenanthic ether | 2 drachms |
| Oil rue (pure German) | 30 minims |
| Chloroform | 2 drachms |
| Glycerine | 2 ounces |
| Alcohol, 70 per cent, to | 3 pints. |
Pineapple Essence.
Pistachio Essence.—
| I.— | Essence of almond | 2 fluidounces |
|---|---|---|
| Tincture of vanilla | 4 fluidounces | |
| Oil of neroli | 1 drop | |
| II.— | Oil of orange peel | 4 fluidrachms |
| Oil of cassia | 1 fluidrachm | |
| Oil of bitter almond | 15 minims | |
| Oil of calamus | 15 minims | |
| Oil of nutmeg | 1 1/2 fluidrachms | |
| Oil of clove | 30 minims | |
| Alcohol | 12 fluidounces | |
| Water | 4 fluidounces | |
| Magnesium carbonate | 2 drachms | |
| Shake together, allow to stand 24 hours, and filter. | ||
Pomegranate Essence.—
| Oil of sweet orange | 3 parts |
| Oil of cloves | 3 parts |
| Tincture of vanilla | 15 parts |
| Tincture of ginger | 10 parts |
| Maraschino liqueur | 150 parts |
| Tincture of coccionella | 165 parts |
| Distilled water | 150 parts |
| Phosphoric acid, dilute | 45 parts |
| Alcohol, 95 per cent, quantity sufficient to make 1000 parts. | |
Mix and dissolve.
Quince Extract.—
| Fluid extract orris | 2 ounces |
| Oenanthic ether | 1 1/2 ounces |
| Linalyl formate | 90 minims |
| Glycerine | 2 ounces |
| Alcohol, 70 per cent, to | 3 pints. |
Raspberry Syrup, Without Alcohol Or Antiseptics.
The fruit is crushed and pressed; the juice, with 2 per cent of sugar added, is poured into containers to about three-quarters of their capacity, and there allowed to ferment. The containers are stoppered with a cork through which runs a tube, whose open end is protected by a bit of gum tubing, the extremity of which is immersed in a glass filled with water. It should not go deeper than 4/10 of an inch high. The evolution of carbonic gas begins in about 4 hours and is so sharp that the point of the tube must not be immersed any deeper.
Ordinarily fermentation ceases on the tenth day, a fact that may be ascertained by shaking the container sharply, when, if it has ceased, no bubbles of gas will appear on the surface of the water.
The fermented juice is then filtered to get rid of the pectinic matters, yeast, etc., and the filtrate should be poured back on the filter several times. The juice filters quickly and comes off very clear. The necessary amount of sugar to make a syrup is now added to the liquid and allowed to dissolve gradually for 12 hours. At the end of this time the liquid is put on the fire and allowed to boil up at once, by which operation the solution of the sugar is made complete. Straining through a tin strainer and filling into heated bottles completes the process.
The addition of sugar to the freshly pressed juice has the advantage of causing the fermentation to progress to the full limit, and also to preserve, by the alcohol produced by fermentation, the beautiful red color of the juice.
Any fermentation that may be permitted prior to the pressing out of the juices is at the expense of aroma and flavor; but whether fermentation occurs before or after pressure of the berry, the ordinary alcohol test cannot determine whether the juice has been completely fermented (and consequently whether the pectins have been completely separated) or not. Since, in spite of the fact that the liquid remains limpid after 4 days’ {318} fermentation, the production of alcohol is progressing all the time—a demonstration that fermentation cannot then be completed, and that at least 10 days will be required for this purpose.
An abortive raspberry syrup is always due to an incomplete or faulty fermentation, for too often does it occur that incompletely fermented juices after a little time lose color and become turbid.
The habit of clarifying juices by shaking up with a bit of paper, talc, etc., or boiling with albumen is a useless waste of time and labor. By the process indicated the entire process of clarification occurs automatically, so to speak.
Deep Red Raspberry Syrup.
Raspberry Essences.—
| I.— | Raspberries, fresh | 16 ounces |
|---|---|---|
| Angelica (California) | 6 fluidounces | |
| Brandy (California) | 6 ounces | |
| Alcohol | 6 ounces | |
| Water, quantity sufficient. | ||
Mash the berries to a pulp in a mortar or bowl, and transfer 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.
| II.— | Fresh raspberries | 200 grams |
|---|---|---|
| Water, distilled | 100 grams | |
| Vanilla essence | 2 grams |
Pulp the raspberries, let stand at a temperature of about 70° F. 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 dissolved, is added to the distillate.
Sarsaparilla, Soluble Extract.—
| Pure oil of wintergreen | 5 fluidrachms |
| Pure oil of sassafras | 5 fluidrachms |
| Pure oil of anise | 5 fluidrachms |
| Carbonate of magnesium | 2 1/2 ounces |
| Alcohol | 1 pint |
| Water, quantity sufficient to make | 2 pints. |
Dissolve the various oils in the alcohol, and rub with carbonate of magnesium in a mortar. Pour the mixture into a quart bottle, and fill the bottle with water. Allow to macerate for a week or more, shaking every day. Then filter through the paper, adding enough water through the paper to make the finished product measure 2 pints.
Strawberry Juice.
Strawberry Essence.—
| Strawberries, fresh | 16 ounces |
| Angelica (California) | 6 fluidounces |
| Brandy (California) | 6 ounces |
| Alcohol | 8 ounces |
| Water, quantity sufficient. | |
Mash the berries to a pulp in a mortar or bowl, and transfer 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 strawberry red. The addition of a little essence of vanilla and a hint of lemon improves this essence. {319}
Tea Extract.—
| I.— | Best Souchong tea | 175 parts |
|---|---|---|
| Cinnamon | 3 parts | |
| Cloves | 3 parts | |
| Vanilla | 1 part | |
| Arrack | 800 parts | |
| Rum | 200 parts |
Coarsely powder the cinnamon, clove, etc., mix the ingredients, and let macerate for 3 days, then filter, press off, and make up to 1,000 parts, if necessary, by adding rum. The Souchong may be replaced by any other brand of tea, and the place of the arrack may be occupied by Santa Cruz, or New England rum. The addition of fluid extract of kola nut not only improves the taste, but gives the drink a remarkably stimulating property. The preparation makes a clear solution with either hot or cold water and keeps well.
II.—Tea, any desirable variety, 16 ounces; glycerine, 4 ounces; hot water, 4 pints; water, sufficient to make 1 pint.
Reduce the tea to a powder, moisten with sufficient of the glycerine and alcohol mixed, with 4 ounces of water added, pack in percolator, and pour on the alcohol (diluted with glycerine and water) until 12 ounces of percolate have been obtained. Set this aside, and complete the percolation with the hot water. When this has passed through, evaporate to 4 ounces, and add it to the percolate first obtained.
Tonka Extract.—
| Tonka beans | 1 ounce |
| Magnesium carbonate, quantity sufficient. | |
| Balsam of Peru | 2 drachms |
| Sugar | 4 ounces |
| Alcohol | 8 ounces |
| Water sufficient to make | 16 ounces. |
Mix the tonka, balsam of Peru, and magnesia, and rub together, gradually adding the sugar until a homogeneous powder is obtained. Pack in a percolator; mix the alcohol with an equal amount of water, and pour over the powder, close the exit of the percolator, and let macerate for 24 to 36 hours, then open the percolator, and let pass through, gradually adding water until 16 ounces pass through.
Vanilla Extracts.
II.—Take 60 parts of the best vanilla beans, cut into little pieces, and put into a deep vessel, wrapped with a cloth to retain the heat as long as possible. Shake over the vanilla 1 part of potassium carbonate in powder, and immediately add 240 parts distilled water, in an active state of ebullition. Cover the vessel closely, set aside until it is completely cold, and then add 720 parts alcohol. Cover closely, and set aside in a moderately warm place for 15 days, when the liquid is strained off, the residue pressed, and the whole colate filtered. The addition of 1 part musk to the vanilla before pouring on the hot water improves this essence.
To prepare vanilla fountain syrup with extracts I or II, mix 25 minims of the extract with 1 pint simple syrup. Color with caramel.
| III.— | Vanilla beans, cut fine | 1 ounce |
|---|---|---|
| Sugar | 3 ounces | |
| Alcohol, 50 per cent | 1 pint |
Beat sugar and vanilla together to a fine powder. Pour on the dilute alcohol, cork the vessel, and let stand for 2 weeks, shaking it up 2 or 3 times a day.
| IV.— | Vanilla beans, chopped fine | 30 parts |
|---|---|---|
| Potassium carbonate | 1 part | |
| Boiling water | 1,450 parts | |
| Alcohol | 450 parts | |
| Essence of musk | 1 part |
Dissolve the potassium carbonate in the boiling water, add the vanilla, cover the vessel, and let stand in a moderately warm place until cold. Transfer to a wide-mouthed jar, add the alcohol, cork, and let macerate for 15 days; then decant the clear essence and filter the remainder. Mix the two liquids and add the essence of musk.
V.—Cut 60 parts of best vanilla beans into small bits; put into a deep vessel, which should be well wrapped in a woolen cloth to retain heat as long as possible. Shake over the beans 1 part of potassium carbonate, in powder, then pour over the mass 240 parts distilled water, in an {320} active state of ebullition, cover the vessel closely, and set aside in a moderately warm place. When quite cold add 720 parts alcohol, close the vessel tightly, and set aside in a moderately warm place, to macerate for 15 days, then strain off, press out, and set aside for a day or two. The liquid may then be filtered and bottled. The addition of a little musk to the beans before pouring on the hot water, is thought by many to greatly improve the product. One part of this extract added to 300 parts simple syrup is excellent for fountain purposes.
| VI.— | Vanilla beans | 8 ounces |
|---|---|---|
| Glycerine | 6 ounces | |
| Granulated sugar | 1 pound | |
| Water | 4 pints | |
| Alcohol of cologne spirits | 4 pints |
Cut or grind the beans very fine; rub with the glycerine and put in a wooden keg; dissolve the sugar in the water, first heating the water, if convenient; mix the water and spirits, and add to the vanilla; pour in keg. Keep in a warm place from 3 to 6 months before using. Shake often. To clear, percolate through the dregs. If a dark, rich color is desired add a little sugar coloring.
| VII.— | Vanilla beans, good quality | 16 ounces |
|---|---|---|
| Alcohol | 64 fluidounces | |
| Glycerine | 24 fluidounces | |
| Water | 10 fluidounces | |
| Dilute alcohol, quantity sufficient. | ||
Mix and macerate, with frequent agitation, for 3 weeks, filter, and add dilute alcohol to make 1 gallon.
| VIII.— | Vanilla beans, good quality | 8 ounces |
|---|---|---|
| Pumice stone, lump | 1 ounce | |
| Rock candy | 8 ounces | |
| Alcohol and water, of each a sufficiency. | ||
Cut the beans to fine shreds and triturate well with the pumice stone and rock candy. Place the whole in a percolator and percolate with a menstruum composed of 9 parts alcohol and 7 parts water until the percolate passes through clear. Bring the bulk up to 1 gallon with the same menstruum and set aside to ripen.
IX.—Cut up, as finely as possible, 20 parts of vanilla bean and with 40 parts of milk sugar (rendered as dry as possible by being kept in a drying closet until it no longer loses weight) rub to a coarse powder. Moisten with 10 parts of dilute alcohol, pack somewhat loosely in a closed percolator and let stand for 2 hours. Add 40 parts of dilute alcohol, close the percolator, and let stand 8 days. At the end of this time add 110 parts of dilute alcohol, and let pass through. The residue will repay working over. Dry it well, add 5 parts of vanillin, and 110 parts of milk sugar and pass through a sieve, then treat as before.
The following are cheap extracts:
| X.— | Vanilla beans, chopped fine | 5 parts |
|---|---|---|
| Tonka beans, powdered | 10 parts | |
| Sugar, powdered | 14 parts | |
| Alcohol, 95 per cent | 25 parts | |
| Water, quantity sufficient to make | 100 parts. |
Rub the sugar and vanilla to a fine powder, add the tonka beans, and incorporate. Pack into a filter, and pour on 10 parts of alcohol, cut with 15 parts of water; close the faucet, and let macerate overnight. In the morning percolate with the remaining alcohol, added to 80 parts of water, until 100 parts of percolate pass through.
| XI.— | Vanilla beans | 4 ounces |
|---|---|---|
| Tonka beans | 8 ounces | |
| Deodorized alcohol | 8 pints | |
| Simple syrup | 2 pints |
Cut and bruise the vanilla beans, afterwards bruising the tonka beans. Macerate for 14 days in one-half of the spirit, with occasional agitation. Pour off the clear liquor and set aside; pour the remaining spirits in the magma, and heat by means of the water bath to about 170° F. in a loosely covered vessel. Keep at this temperature 2 or 3 hours, and strain through flannel, with slight pressure. Mix the two portions of liquid, and filter through felt. Add the syrup.
White Pine And Tar Syrup.—
| White pine bark | 75 parts |
| Wild cherry bark | 75 parts |
| Spikenard root | 10 parts |
| Balm of Gilead buds | 10 parts |
| Sanguinaria root | 8 parts |
| Sassafras bark | 7 parts |
| Sugar | 750 parts |
| Chloroform | 6 parts |
| Syrup of tar | 75 parts |
| Alcohol, enough. | |
| Water, enough. | |
| Syrup enough to make 1,000 parts. |
Reduce the first six ingredients to a coarse powder and by using a menstruum composed of 1 in 3 alcohol, obtain 500 parts of a tincture from them. In this {321} dissolve the sugar, add the syrup of tar and the chloroform, and, finally, enough syrup to bring the measure of the finished product up to 1,000 parts.
Wild Cherry Extract.—
| Oenanthic ether | 2 fluidrachms |
| Amyl acetate | 2 fluidrachms |
| Oil of bitter almonds (free from hydrocyanic acid) | 1 fluidrachm |
| Fluid extract of wild cherry | 3 fluidounces |
| Glycerine | 2 fluidounces |
| Deodorized alcohol enough to make 16 fluidounces. | |
Harmless Colors For Use In Syrups, Etc.:
Red.—Cochineal syrup, prepared as follows:
| I.— | Cochineal in coarse powder | 6 parts |
|---|---|---|
| Potassium carbonate | 3 parts | |
| Distilled water | 15 parts | |
| Alcohol, 95 per cent | 12 parts | |
| Simple syrup to make 500 parts. | ||
Rub the cochineal and potassium together, adding the water and alcohol little by little, under constant trituration. Let stand overnight, add the syrup, and filter.
| II.— | Carmine, in fine powder | 1 part |
|---|---|---|
| Stronger ammonia water | 4 parts | |
| Distilled water to make | 24 parts. |
Rub up the carmine and ammonia and to the solution add the water, little by little, under constant trituration. If in standing this shows a tendency to separate, a drop or two of ammonia will correct the trouble.
Besides these there is caramel, which, of course, you know.
Pink.—
| III.— | Carmine | 1 part |
|---|---|---|
| Liquor potassæ | 6 parts | |
| Distilled water | 40 parts |
Mix. If the color is too high, dilute with distilled water until the requisite color is obtained.
To Test Fruit Juices And Syrups For Aniline Colors.
To Test Fruit Juices For Salicylic Acid.
Syrups Selected from the Formulary of the Pharmaceutical Society of Antwerp.—
Dionine Syrup.—Dionine, 1 part; distilled water, 19 parts; simple syrup, 1,980 parts. Mix.
Jaborandi Syrup.—Tincture of jaborandi, 1 part; simple syrup, 19 parts. Mix.
Convallaria Syrup.—Extract of convallaria, 1 part; distilled water, 4 parts; simple syrup, 95 parts. Dissolve the extract in the water and mix.
Codeine Phosphate Syrup.—Codeine phosphate, 3 parts; distilled water, 17 parts; simple syrup, 980 parts. Dissolve the codeine in the water and mix with the syrup.
Licorice Syrup.—Incised licorice root, 4 parts; dilute solution of ammonia, 1 part; water, 20 parts. Mix and macerate for 12 hours at 58° to 66° F. with frequent agitation; press, heat the liquid to boiling, then evaporate to two parts on the water bath; add alcohol, 2 parts; allow to stand for 12 hours; then filter. Add to the filtrate enough simple syrup to bring the final weight to 20 parts.
Maize Stigma Syrup.—Extract of maize stigmas, 1 part; distilled water, 4 parts; simple syrup, 95 parts. Dissolve the extract in the water, filter, and add the syrup.
Ammonium Valerianate Solution.—Ammonium valerianate, 2 parts; alcoholic extract of valerian, 1 part; distilled water, 47 parts.
Kola Tincture.—Powdered kola nuts, 1 part; alcohol, 60 per cent, 5 parts. Macerate for 6 days, press, and filter.
Bidet’s Liquid Vesicant.—Tincture of cantharides, tincture of rosemary, chloroform, equal parts.
Peptone Wine.—Dried peptone, 1 part; Malaga wine, 19 parts. Dissolve without heat and filter after standing for several days. {322}