Cascarilla Bark—1 ounce.
Fluid Extract Valerian—1 ounce.
Tonka Bean—2 drams.
English Rum—3 ounces.
—From Pharmaceutical Era, V. 21, 1899, p. 252.
The following essences are said to be used in France and Germany:
(1) For every 1,000 kilos. of tobacco take 4 kilos. of purified potash; 5 kilos. table salt; 10 kilos. canella water; 10 kilos. rose water; 5 kilos. melilotte water; 2.8 grams tonka bean; pulverized. Color the whole with 4 grams English red. Add when the tobacco is cut up.
(2) 12 kilos. soda; 4 kilos. salts of tartar; 10 kilos. canella water; 10 kilos. rose water; 5 kilos. melilotte water; 2.8 grams tonka bean; 4 kilos. simple syrup; 5 kilos. French brandy; 6 kilos. red sandal wood.—From Pharmaceutical Era, V. 24, p. 67.
Cigar Flavors
Although the best cigars are made from the natural leaf and depend solely on its flavor and aroma, in the inferior article manufacturers sometimes resort to flavoring fluids.
The following examples of cigar flavoring fluid formulae are taken from the Pharmaceutical Era, V. 24, p. 455:
Formula 1.
Extr. Vanilla—½ gal.
Alcohol and Jamaica Rum,—each, ½ gal.
Tinct. Valerian—8 ounces.
Carraway Seed—2 ounces.
English Valerian Root—2 ounces.
Bitter Orange Peel—2 ounces.
Tonka Bean—4 drams.
Myrrh—16 ounces.