EXTRACTS.
We give you a few formulas for the manufacture of extracts, but we advise you to buy them of some reliable house that makes this a business. See advertisement in rear of book:
1. Extract of Aniseed—Aniseed, ground, twelve ounces; alcohol, five pounds.
2. Angelica—Angelica root, twelve ounces; alcohol, five pounds.
3. Basilicum—Leaves of basilicum, three pounds; alcohol, five pounds.
4. Bergamot—Bergamot rind, one pound four ounces; alcohol, five pounds.
5. Extract of Calamus—Calamus root, one pound; alcohol, five pounds.
6. Lemon Extract—The rind of sixty fresh lemons; alcohol, five pounds.
7. Orange—Orange peelings, fresh, two pounds; alcohol, five pounds.
Great care should be taken when peeling these fruits, so as not to cut the inner white skin, but only the yellow part, because the white of both the lemon and the orange has a bitter taste and will, when introduced into the extract, spoil the fine flavoring quality of these fruits.
8. Nutmeg—Ground nutmeg, twelve ounces; alcohol, five pounds.
9. Cloves—Whole cloves, twelve ounces; alcohol, five pounds.
10. Extract of Peppermint—The fresh leaves of peppermint, two pounds; alcohol, two pounds.
11. Roses—One pound of fresh salted leaves of roses; alcohol, five pounds.
12. Sage—Fresh leaves of sage, three pounds; alcohol, five pounds.
13. Celery Extract—Celery seeds, mashed, three ounces; alcohol, five pounds.
14. Coffee Extract—Good coffee roasted and ground into a coarse powder, two pounds; alcohol, five pound.
15. Caraway—Caraway seeds, one pound; alcohol, five pounds.
16. Cacao—One pound of ground cacao, previously freed from grease; alcohol, five pounds.
17. Tonka Beans—Tonka beans, pounded, one pound; alcohol, five pounds.
18. Vanilla—Vanilla beans, cut into small pieces, eight ounces; alcohol, five pounds.
19. Violet Extract—Orris root, powdered, one pound; alcohol, five pounds.
20. Cinnamon—Ceylon cinnamon, whole, one pound; alcohol, five pounds.
21. Bitter Almonds—Oil of bitter almonds, six ounces; alcohol, five pounds.