Celery.—Bruise 2 oz. celery seed and put into a percolator; pour on 1 pint deodorised alcohol, and water until 1 pint of extract has passed through; triturate with 1 dr. carbonate of magnesia, and filter.
Cherry.—(1) 3 oz. glycerine, 5 oz. ethyl acetate, 5 oz. ethyl benzoate, 1 oz. ethyl œnanthylate, 1 oz. saturated solution benzoic acid in alcohol.
(2) Black.—10 oz. ethyl acetate, 5 oz. ethyl benzoate, 2 oz. ethyl œnanthylate, 1 oz. saturated solution oxalic acid in alcohol, 2 oz. solution benzoic acid in alcohol.
Cinnamon.—Dissolve 2 dr. cinnamon oil in 1 pint deodorised alcohol; add gradually 1 pint water, and stir in by degrees 4 oz. powdered Ceylon cinnamon; shake several times, and filter through paper.
Coffee.—Infuse 1 lb. ground roasted coffee in 1 gal. 95 per cent. alcohol.
Coriander.—Mix 4 oz. powdered coriander seed with 1 dr. coriander oil; add to 1½ pint 95 per cent. alcohol and ½ pint water; macerate 24 hours, decant the liquid, put the sediment into a percolator, and pour on it the decanted liquor, adding alcohol until 1 qt. has run through.
Ginger.—Moisten 4 oz. powdered ginger with a little alcohol in a percolator; pour on alcohol till 1½ pint tincture has passed through; mix with 8 oz. syrup.
Gooseberry.—1 oz. aldehyde, 5 oz. ethyl acetate, 1 oz. ethyl benzoate, 1 oz. ethyl œnanthylate, 5 oz. saturated solution tartaric acid, 1 oz. saturated solution succinic acid, 1 oz. saturated solution benzoic acid.
Grape.—10 oz. glycerine, 2 oz. chloroform; 2 oz. aldehyde, 2 oz. ethyl formiate, 10 oz. ethyl œnanthylate, 1 oz. methyl salicylate, 5 oz. saturated solution tartaric acid, 3 oz. saturated solution succinic acid.