Cut or grind the beans very fine; rub with the glycerine and put in a wooden keg; dissolve the sugar in the water, first heating the water, if convenient; mix the water and spirits, and add to the vanilla; pour in keg. Keep in a warm place from 3 to 6 months before using. Shake often. To clear, percolate through the dregs. If a dark, rich color is desired add a little sugar coloring.
| VII.— | Vanilla beans, good quality | 16 ounces |
|---|---|---|
| Alcohol | 64 fluidounces | |
| Glycerine | 24 fluidounces | |
| Water | 10 fluidounces | |
| Dilute alcohol, quantity sufficient. | ||
Mix and macerate, with frequent agitation, for 3 weeks, filter, and add dilute alcohol to make 1 gallon.
| VIII.— | Vanilla beans, good quality | 8 ounces |
|---|---|---|
| Pumice stone, lump | 1 ounce | |
| Rock candy | 8 ounces | |
| Alcohol and water, of each a sufficiency. | ||
Cut the beans to fine shreds and triturate well with the pumice stone and rock candy. Place the whole in a percolator and percolate with a menstruum composed of 9 parts alcohol and 7 parts water until the percolate passes through clear. Bring the bulk up to 1 gallon with the same menstruum and set aside to ripen.
IX.—Cut up, as finely as possible, 20 parts of vanilla bean and with 40 parts of milk sugar (rendered as dry as possible by being kept in a drying closet until it no longer loses weight) rub to a coarse powder. Moisten with 10 parts of dilute alcohol, pack somewhat loosely in a closed percolator and let stand for 2 hours. Add 40 parts of dilute alcohol, close the percolator, and let stand 8 days. At the end of this time add 110 parts of dilute alcohol, and let pass through. The residue will repay working over. Dry it well, add 5 parts of vanillin, and 110 parts of milk sugar and pass through a sieve, then treat as before.
The following are cheap extracts:
| X.— | Vanilla beans, chopped fine | 5 parts |
|---|---|---|
| Tonka beans, powdered | 10 parts | |
| Sugar, powdered | 14 parts | |
| Alcohol, 95 per cent | 25 parts | |
| Water, quantity sufficient to make | 100 parts. |
Rub the sugar and vanilla to a fine powder, add the tonka beans, and incorporate. Pack into a filter, and pour on 10 parts of alcohol, cut with 15 parts of water; close the faucet, and let macerate overnight. In the morning percolate with the remaining alcohol, added to 80 parts of water, until 100 parts of percolate pass through.
| XI.— | Vanilla beans | 4 ounces |
|---|---|---|
| Tonka beans | 8 ounces | |
| Deodorized alcohol | 8 pints | |
| Simple syrup | 2 pints |