[93.] Orange Flower Syrup.— Add to 1 pint orange flower water 1¾ pounds sugar; stir until the sugar is dissolved; then bottle.
[ EXTRACTS AND ESSENCES.]
[94.] Essence of Lemon.— Grate the rind of 12 lemons; put this in a bottle with 1 pint alcohol and 1 teaspoonful lemon oil; cork bottle tightly; set in a warm place; shake every day and after 2 weeks it will be ready for use.
[95.] Essence of Vanilla.— Take 1 ounce vanilla beans; split each bean in two (lengthwise); then cut into small pieces; put these into a large bottle with 1 pint alcohol and 1 pint water; cork the bottle, not too tightly; set in a warm place for 3 weeks and shake it once every day; it will them be ready for use.
[96.] Bischof Essence.— Pare off the peel of 12 green oranges; put them with 1 bottle of good rum in a glass jar that is used for preserving fruit; let it stand 24 hours; then pour the essence into small bottles and set in a cool place for further use; 2 tablespoonfuls to 1 bottle of claret are sufficient.
[97.] Essence of Oranges.— Pare off the peel of 8 yellow and 4 green oranges; put them in a large bottle or glass jar with 1 quart arrack; set in a warm place for 2 weeks; then strain through filtering paper, put into small bottles and set them in a cool place for further use; 2 tablespoonfuls essence are sufficient for 1 bottle wine.
[98.] Peach Essence.— Dissolve 1 fluid dram oil of bitter almonds in 7 pints rectified spirits of 90 per cent.; allow the solution to stand for a few days and then filter it; put away in well corked bottles.
[99.] Bitter Almond Essence.— Dissolve 1 fluid dram oil of bitter almonds in 3 quarts rectified spirits of 90 per cent. and store the fluid for some time before using it.
[100.] Coffee Essence.— Pour 3 pints rectified spirits of 90 per cent. over 5¼ ounces finely roasted and ground coffee; let it stand for several days, draw off the fluid and filter.
[101.] Cherry Essence.— Press out the flesh of ripe cherries; let the mass stand quietly in a moderately warm room until the pure juice has separated from the pulp; then place the mass in a bag, press the juice out, let it stand for a few hours longer and add an equal quantity of rectified spirits of 90 per cent.