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.