| 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.