| 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.