Mix the tonka, balsam of Peru, and magnesia, and rub together, gradually adding the sugar until a homogeneous powder is obtained. Pack in a percolator; mix the alcohol with an equal amount of water, and pour over the powder, close the exit of the percolator, and let macerate for 24 to 36 hours, then open the percolator, and let pass through, gradually adding water until 16 ounces pass through.
Vanilla Extracts.
II.—Take 60 parts of the best vanilla beans, cut into little pieces, and put into a deep vessel, wrapped with a cloth to retain the heat as long as possible. Shake over the vanilla 1 part of potassium carbonate in powder, and immediately add 240 parts distilled water, in an active state of ebullition. Cover the vessel closely, set aside until it is completely cold, and then add 720 parts alcohol. Cover closely, and set aside in a moderately warm place for 15 days, when the liquid is strained off, the residue pressed, and the whole colate filtered. The addition of 1 part musk to the vanilla before pouring on the hot water improves this essence.
To prepare vanilla fountain syrup with extracts I or II, mix 25 minims of the extract with 1 pint simple syrup. Color with caramel.
| III.— | Vanilla beans, cut fine | 1 ounce |
|---|---|---|
| Sugar | 3 ounces | |
| Alcohol, 50 per cent | 1 pint |
Beat sugar and vanilla together to a fine powder. Pour on the dilute alcohol, cork the vessel, and let stand for 2 weeks, shaking it up 2 or 3 times a day.
| IV.— | Vanilla beans, chopped fine | 30 parts |
|---|---|---|
| Potassium carbonate | 1 part | |
| Boiling water | 1,450 parts | |
| Alcohol | 450 parts | |
| Essence of musk | 1 part |
Dissolve the potassium carbonate in the boiling water, add the vanilla, cover the vessel, and let stand in a moderately warm place until cold. Transfer to a wide-mouthed jar, add the alcohol, cork, and let macerate for 15 days; then decant the clear essence and filter the remainder. Mix the two liquids and add the essence of musk.
V.—Cut 60 parts of best vanilla beans into small bits; put into a deep vessel, which should be well wrapped in a woolen cloth to retain heat as long as possible. Shake over the beans 1 part of potassium carbonate, in powder, then pour over the mass 240 parts distilled water, in an {320} active state of ebullition, cover the vessel closely, and set aside in a moderately warm place. When quite cold add 720 parts alcohol, close the vessel tightly, and set aside in a moderately warm place, to macerate for 15 days, then strain off, press out, and set aside for a day or two. The liquid may then be filtered and bottled. The addition of a little musk to the beans before pouring on the hot water, is thought by many to greatly improve the product. One part of this extract added to 300 parts simple syrup is excellent for fountain purposes.
| VI.— | Vanilla beans | 8 ounces |
|---|---|---|
| Glycerine | 6 ounces | |
| Granulated sugar | 1 pound | |
| Water | 4 pints | |
| Alcohol of cologne spirits | 4 pints |