Part 57

«Banana Syrup.»—Cut the fruit in slices and place in a jar; sprinkle with sugar and cover the jar, which is then enveloped in straw and placed in cold water and the latter is heated to the boiling point. The jar is then removed, allowed to cool, and the juice poured into bottles.

«Cinnamon Essence.»—

Oil of cinnamon 2 drachms Cinnamon, powdered 4 ounces Alcohol, deodorized 16 ounces Distilled water 16 ounces

Dissolve the oil in the alcohol, and add the water, an ounce at a time, with agitation after each addition. Moisten the cinnamon with a little of the water, add, and agitate. Cork tightly, and put in a warm place, to macerate, 2 weeks, giving the flask a vigorous agitation several times a day. Finally, filter through paper, and keep in small vials, tightly stoppered.

«Chocolate Extract.»—Probably the best form of chocolate extract is made as follows:

Curaçao cocoa 400 parts Vanilla, chopped fine 1 part Alcohol of 55 per cent 2,000 parts

Mix and macerate together for 15 days, express and set aside. Pack the residue in a percolator, and pour on boiling water (soft) and percolate until 575 parts pass through. Put the percolate {313} in a flask, cork, and let cool, then mix with the alcoholic extract. If it be desired to make a syrup, before mixing the extract, add 1,000 parts of sugar to the percolate, and with gentle heat dissolve the sugar. Mix the syrup thus formed, after cooling, with the alcoholic extract.

«Coffee Extracts.»—In making coffee extract, care must be used to avoid extracting the bitter properties of the coffee, as this is where most manufacturers fail; in trying to get a strong extract they succeed only in getting a bitter one.

I.—The coffee should be a mixture of Mocha, 3 parts; Old Government Java, 5 parts; or, as some prefer, Mocha, 3 parts; Java, 3 parts; best old Rio, 2 parts.

Coffee, freshly roasted and pulverized 100 parts Boiling water 600 parts

Pack the coffee, moistened with boiling water, in a strainer, or dipper, placed in a vessel standing in the water bath at boiling point, and let 400 parts of the water, in active ebullition, pass slowly through it. Draw off the liquid as quickly as possible (best into a vessel previously heated by boiling water to nearly the boiling point), add 200 parts of boiling water, and pass the whole again through the strainer (the container remaining in the water bath). Remove from the bath; add 540 parts of sugar, and dissolve by agitation while still hot.

II.—The following is based upon Liebig’s method of making coffee for table use: Moisten 50 parts of coffee, freshly roasted and powdered as before, with cold water, and add to it a little egg albumen and stir in. Pour over the whole 400 parts of boiling water, set on the fire, and let come to a boil. As the liquid foams, stir down with a spoon, but let it come to a boil for a moment; add a little cold water, cover tightly, and set aside in a warm place. Exhaust the residual coffee with 300 parts of boiling water, as detailed in the first process, and to the filtrate add carefully the now clarified extract, up to 600 parts, by adding boiling water. Proceed to make the syrup by the method detailed above.

III.—To make a more permanent extract of coffee saturate 600 parts of freshly roasted coffee, ground moderately fine, with any desired quantity of a 1 in 3 mixture of alcohol of 94 per cent and distilled water, and pack in a percolator. Close the faucet and let stand, closely stoppered, for 24 hours; then pour on the residue of the alcohol and water, and let run through, adding sufficient water, at the last, so as to compensate for what boils away. Set this aside, and continue the percolation, with boiling water, until the powder is exhausted. Evaporate the resultant percolate down to the consistency of the alcoholic extract, and mix the two. If desired, the result may be evaporated down to condition of an extract. To dissolve, add boiling water.

IV.—This essence is expressly adapted to boiling purposes. Take 3 pounds of good coffee, 4 ounces of granulated sugar, 4 pints of pure alcohol, 6 pints of hot water. Have coffee fresh roasted and of a medium grinding. Pack in a glass percolator, and percolate it with a menstruum, consisting of the water and the alcohol. Repeat the percolation until the desired strength is obtained, or the coffee exhausted; then add the sugar and filter.

V.—Mocha coffee 1 pound Java coffee 1 pound Glycerine, quantity sufficient. Water, quantity sufficient.

Grind the two coffees fine, and mix, then moisten with a mixture of 1 part of glycerine and 3 parts of water, and pack in a glass percolator, and percolate slowly until 30 ounces of the percolate is obtained. It is a more complete extraction if the menstruum be poured on in the condition of boiling, and it be allowed to macerate for 20 minutes before percolation commences. Coffee extract should, by preference, be made in a glass percolator. A glycerine menstruum is preferable to one of dilute alcohol, giving a finer product.

VI.—Coffee, Java, roasted, No. 20 powder 4 ounces Glycerine, pure 4 fluidounces Water, quantity sufficient. Boiling, quantity sufficient.

Moisten the coffee slightly with water, and pack firmly in a tin percolator; pour on water, gradually, until 4 fluidounces are obtained, then set aside. Place the coffee in a clean tin vessel, with 8 fluidounces of water, and boil for 5 minutes. Again place the coffee in the percolator with the water (infusion), and when the liquid has passed, or drained off, pack the grounds firmly, and pour on boiling water until 8 fluidounces are obtained. When cold, mix the first product, and add the glycerine, bottle, and cork well.

The excellence of this extract of coffee, from the manner of its preparation, will be found by experience to be incomparably superior to that made by the {314} formulas usually recommended, the reason being apparent in the first step in the process.

«Coffee Essence.»—

Best ground Mocha coffee 4 pounds Best ground chicory 2 pounds

Boil with 2 gallons of water in a closed vessel and when cold, strain, press, and make up to 2 gallons, and to this add

Rectified spirit of wine 8 ounces Pure glycerine (fluid) 16 ounces

Add syrup enough to make 4 gallons, and mix intimately.

«Cucumber Essence.»—Press the juice from cucumbers, mix with an equal volume of alcohol and distil. If the distillate is not sufficiently perfumed, more juice may be added and the mixture distilled. It is said that the essence thus prepared will not spoil when mixed with fats in the preparation of cosmetics.

«Fruit Jelly Extract.»—Fill into separate paper bags:

Medium finely powdered gelatin 18 parts Medium finely powdered citric acid 3 parts

Likewise into a glass bottle a mixture of any desired

Fruit essence 1 part Spirit of wine 1 part

and dissolve in the mixture for obtaining the desired color, raspberry red or lemon yellow, 1⁠/⁠10 part.

For use, dissolve the gelatin and the citric acid in boiling water, adding

Sugar 125 parts

and mixing before cooling with the fruit essence mixture.

«Ginger Extracts.»—The following is an excellent method of preparing a soluble essence or extract of ginger:

I.—Jamaica ginger 24 ounces Rectified spirits, 60 per cent 45 ounces Water 15 ounces

Mix and let macerate together with frequent agitations for 10 days, then percolate, press off, and filter. The yield should be 45 ounces. Of this take 40 ounces and mix with an equal amount of distilled water. Dissolve 6 drachms of sodium phosphate in 5 ounces of boiling water; let cool and add the solution to the filtrate and water, mixing well. Add 2 drachms of calcium chloride dissolved in 5 ounces of water, nearly cold, and again thoroughly shake the whole. Let stand for 12 hours; then filter.

Put the filtrate in a still, and distil off, at as slow a temperature as possible, 30 ounces. Set this distillate to one side, and continue the distillation till another 40 ounces have passed, then let the still cool. The residue in the still, some 18 ounces, is the desired essence. Pour out all that is possible and wash the still with the 30 ounces of distillate first set aside. This takes up all that is essential. Finally, filter once more, through double filter paper and preserve the filtrate—about 40 ounces, of an amber-colored liquid containing all of the essentials of Jamaica ginger.

Soluble Essence of Ginger.—II.—The following is Harrop’s method of proceeding:

Fluid extract of ginger (U.S.) 4 ounces Pumice, in moderately fine powder 1 ounce Water enough to make 12 ounces

Pour the fluid extract into a bottle, add the pumice and shake the mixture and repeat the shaking in the course of several hours. Now add the water in proportion of about 2 ounces, shaking well and frequently after each addition. When all is added repeat the agitation occasionally during 24 hours, then filter, returning the last portion of the filtrate until it comes through clear, and if necessary add sufficient water to make 12 ounces.

III.—Jamaica ginger, ground 2 pounds Pumice stone, ground 2 ounces Lime, slaked 2 ounces Alcohol, dilute 4 pints

Rub the ginger with the pumice stone and lime until thoroughly mixed. Moisten with the dilute alcohol until saturated and place in a narrow percolator, being careful not to use force in packing, but simply putting it in to obtain the position of a powder to be percolated, so that the menstruum will go through uniformly. Finally, add the dilute alcohol and proceed until 4 pints of percolate are obtained. Allow the liquid to stand for 24 hours; then filter if necessary.

IV.—Tincture ginger 480 parts Tincture capsicum 12 parts Oleoresin ginger 8 parts Magnesium carbonate 16 parts

Rub the oleoresin with the magnesia, and add the tinctures; add about 400 {315} parts of water, in divided portions, stirring vigorously the while. Transfer the mixture to a bottle, and allow to stand 1 week, shaking frequently; then filter, and make up 960 parts with water.

V.—Fluid extract of ginger (U. S. P.) 4 ounces Pumice, powdered and washed 1 ounce Water enough to make 12 ounces

Pour the fluid extract of ginger into a bottle, and add the pumice, shake thoroughly, set aside, and repeat the operation in the course of several hours. Add the water, in the proportion of about 2 ounces at a time, agitating vigorously after each addition. When all is added, repeat the agitation occasionally during 24 hours, then filter, returning the first portion of the filtrate until it comes through bright and clear. If necessary, pass water through the filter, enough to make 12 fluidounces of filtrate.

VI.—Strongest tincture of ginger 1 pint Fresh slaked lime. 1 1⁠/⁠2 ounces Salt of tartar 1⁠/⁠4 ounce

VII.—Jamaica ginger, ground 32 parts Pumice stone, powdered 32 parts Lime, slaked 2 parts Alcohol, dilute, sufficient to make 32 parts

Rub the ginger with the pumice stone and lime, then moisten with alcohol until it is saturated with it. Put in a narrow percolator, using no force in packing. Allow the mass to stand for 24 hours, then let run through. Filter if necessary.

VIII.—The following is insoluble:

Cochin ginger, cut fine 1,000 parts Alcohol, 95 per cent 2,500 parts Water 1,250 parts Glycerine 250 parts

Digest together for 8 days in a very warm, not to say hot, place. Decant, press off the roots, and add to the colature, then filter through paper. This makes a strong, natural tasting essence.

IX.—Green Ginger Extract.—The green ginger root is freed from the epidermis and surface dried by exposure to the air for a few hours. It is then cut into thin slices and macerated for some days with an equal weight of rectified spirit, which when filtered will yield an essence possessing a very fine aroma and forming an almost perfectly clear solution in water. If the ginger is allowed to dry more than the few hours mentioned it will not produce a soluble essence. It is used in some of the imported ginger ales as a flavoring only, and makes a lovely ginger flavor.

«Hop Syrup.»—A palatable preparation not inferior to many of the so-called hop bitters:

Hops 2 parts Dandelion 2 parts Gentian 2 parts Chamomile 2 parts Stillingia 2 parts Orange peel 2 parts Alcohol 75 parts Water 75 parts Syrup, simple 50 parts

Coarsely powder the drugs and exhaust with the water and alcohol mixed. Decant, press out and filter, and finally add the syrup. The dose is a wineglassful 2 or 3 times daily.

«Lemon Essences.»—I.—Macerate the cut-up fresh peelings of 40 lemons and 30 China oranges in 8 quarts of alcohol and 2 quarts of water, for 2 or 3 days, then distil off 8 quarts. Every 100 parts of this distillate is mixed with 75 parts of citric acid dissolved in 200 parts of water, colored with a trace of orange and filtered through talc. Each 200 parts of the filtrate is then mixed with 2 quarts of syrup.

II.—Twenty-five middle-sized lemons are thinly peeled, the peelings finely cut, and the whole, lemons and peels, put to macerate in a mixture of 3 pints 90 per cent alcohol and 5 quarts water. Let macerate for 24 hours. Add 10 drops lemon and 10 drops orange oil; then slowly distil off 4 quarts. The distillate will be turbid, but if left to stand in a cool, dark place for a week it will filter off clear, and should make a clear mixture with equal parts of water and simple syrup. If it does not, add with a pipette, drop by drop, sufficient alcohol to make it do so. Finally, dissolve in the mixture 4 drachms of vanillin, and color with a few drops of tincture of turmeric and a little caramel.

III.—Peel thinly and lightly, 25 medium-sized fresh lemons and 1 orange, and cut the peelings into very small pieces. Macerate in 55 drachms 96 per cent alcohol, for 6 hours. Filter off the macerate without pressing. Dilute the filtrate with 3 pints water and set aside for eight days, shaking frequently. At {316} the end of this time filter. The filtrate is usually clear, and if so, add 4 drachms of vanillin. If not, proceed as in the second formula above.

IV.—Oil of lemon, select, 8 fluidounces; oil of lemon grass (fresh), 1 fluidrachm; peel, freshly grated, of 12 lemons; alcohol, 7 pints; boiled water, 1 pint.

Mix and macerate for 7 days. If in a hurry for the product, percolate through the lemon peel and filter. The addition of any other substance than the oil and rind of the lemon is not recommended.

V.—Fresh oil of lemon 64 parts Lemon peel (outer rind) freshly grated 32 parts Oil of lemon grass 1 part Alcohol 500 parts

Mix, let macerate for 14 days, and filter.

VI.—Essence of lemon 1 3⁠/⁠4 ounces Rectified spirit of wine 6 ounces Pure glycerine 3 ounces Pure phosphate calcium 4 ounces Distilled water to make 1 pint.

Mix essence of lemon, spirit of wine, glycerine, and 8 ounces of distilled water, agitate briskly in a quart bottle for 10 minutes, and introduce phosphate of calcium and again shake. Put in a filter and let it pass through twice. Digest in filtrate for 2 or 3 days, add 1 1⁠/⁠2 ounces fresh lemon peel, and again filter.

VII.—Oil of lemon 6 parts Lemon peel (freshly grated) 4 parts Alcohol, sufficient.

Dissolve the oil of lemon in 90 parts of alcohol, add the lemon peel, and macerate for 24 hours. Filter through paper, adding through the filter enough alcohol to make the filtrate weigh 100 parts.

VIII.—Exterior rind of lemon 2 ounces Alcohol, 95 per cent, deodorized 32 ounces Oil of lemon, recent 3 fluidounces

Expose the lemon rind to the air until perfectly dry, then bruise in a wedgwood mortar, and add it to the alcohol, agitating until the color is extracted; then add the lemon oil.

«Natural Lemon Juice.»—I.—Take 4.20 parts of crystallized citric acid; 2 parts essence of lemons; 3 parts of alcohol of 96 per cent; 1⁠/⁠2 part calcium carbonate; 50 1⁠/⁠20 parts sodium phosphate, and 1⁠/⁠200 part calcium citrate, and dissolve the whole in sufficient water to make 60 parts.

II.—Squeeze out the lemon juice, strain it to get rid of the seeds and larger particles of pulp, etc., heat it to the boiling point, let it cool down, add talc, shake well together and filter. If it is to be kept a long time (as on a sea voyage) a little alcohol is added.

«Limejuice.»—This may be clarified by heating it either alone or mixed with a small quantity of egg albumen, in a suitable vessel, without stirring, to near the boiling point of water, until the impurities have coagulated and either risen to the top or sunk to the bottom. It is then filtered into clean bottles, which should be completely filled and closed (with pointed corks), so that each cork has to displace a portion of the liquid to be inserted. The bottles are sealed and kept at an even temperature (in a cellar). In this way the juice may be satisfactorily preserved.

«Nutmeg Essence.»—Oil of nutmeg, 2 drachms; mace, in powder, 1 ounce; alcohol, 95 per cent, deodorized, 32 ounces.

Dissolve the oil in the alcohol by agitation, add the mace, agitate, then stopper tightly, and macerate 12 hours. Filter through paper.

«Orange Extract.»—Grated peel of 24 oranges; alcohol, 1 quart; water, 1 quart; oil of orange, 4 drachms. Macerate the orange peel and oil of orange with alcohol for 2 weeks. Add distilled water and filter.

«Orange Extract, Soluble.»—I.—Pure oil of orange, 1 1⁠/⁠4 fluidounces; carbonate of magnesium, 2 ounces; alcohol, 12 fluidounces; water, quantity sufficient to make 2 pints.

II.—Dissolve oil of orange in the alcohol, and rub it with the 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 paper, adding enough water through the paper to make filtrate measure 2 pints.

«Orange Peel, Soluble Extract.»—

Freshly grated orange rind 1 part Deodorized alcohol 1 part

Macerate for 4 days and express. Add the expressed liquid to 10 per cent of its weight of powdered magnesium carbonate {317} in a mortar, and rub thoroughly until a smooth, creamy mixture results; then gradually add the water, constantly stirring. Let stand for 48 hours, then filter through paper. Keep in an amber bottle and cool place. To make syrup of orange, add 1 part of this extract to 7 parts of heavy simple syrup.

«Peach Extract.»—

Linalyl formate 120 minims Amyl valerianate 8 drachms Fluid extract orris 2 ounces Oenanthic ether 2 drachms Oil rue (pure German) 30 minims Chloroform 2 drachms Glycerine 2 ounces Alcohol, 70 per cent, to 3 pints.

«Pineapple Essence.»—A ripe, but not too soft, pineapple, weighing about, say, 1 pound, is mashed up in a mortar with Tokay wine, 6 ounces. The mass is then brought into a flask with 1 pint of water, and allowed to stand 2 hours. Alcohol, 90 per cent, 3⁠/⁠4 pint, is then added and the mixture distilled until 7 quarts of distillate have been collected. Cognac, 9 ounces, is then added to the distillation.

«Pistachio Essence.»—

I.—Essence of almond 2 fluidounces Tincture of vanilla 4 fluidounces Oil of neroli 1 drop

II.—Oil of orange peel 4 fluidrachms Oil of cassia 1 fluidrachm Oil of bitter almond 15 minims Oil of calamus 15 minims Oil of nutmeg 1 1⁠/⁠2 fluidrachms Oil of clove 30 minims Alcohol 12 fluidounces Water 4 fluidounces Magnesium carbonate 2 drachms

Shake together, allow to stand 24 hours, and filter.

«Pomegranate Essence.»—

Oil of sweet orange 3 parts Oil of cloves 3 parts Tincture of vanilla 15 parts Tincture of ginger 10 parts Maraschino liqueur 150 parts Tincture of coccionella 165 parts Distilled water 150 parts Phosphoric acid, dilute 45 parts Alcohol, 95 per cent, quantity sufficient to make 1000 parts.

Mix and dissolve.

«Quince Extract.»—

Fluid extract orris 2 ounces Oenanthic ether 1 1⁠/⁠2 ounces Linalyl formate 90 minims Glycerine 2 ounces Alcohol, 70 per cent, to 3 pints.

«Raspberry Syrup, without Alcohol or Antiseptics.»—The majority of producers of fruit juices are firmly convinced that the preservation of these juices without the addition of alcohol, salicylic acid, etc., is impossible. Herr Steiner’s process to the contrary is here reproduced:

The fruit is crushed and pressed; the juice, with 2 per cent of sugar added, is poured into containers to about three-quarters of their capacity, and there allowed to ferment. The containers are stoppered with a cork through which runs a tube, whose open end is protected by a bit of gum tubing, the extremity of which is immersed in a glass filled with water. It should not go deeper than 4⁠/⁠10 of an inch high. The evolution of carbonic gas begins in about 4 hours and is so sharp that the point of the tube must not be immersed any deeper.

Ordinarily fermentation ceases on the tenth day, a fact that may be ascertained by shaking the container sharply, when, if it has ceased, no bubbles of gas will appear on the surface of the water.

The fermented juice is then filtered to get rid of the pectinic matters, yeast, etc., and the filtrate should be poured back on the filter several times. The juice filters quickly and comes off very clear. The necessary amount of sugar to make a syrup is now added to the liquid and allowed to dissolve gradually for 12 hours. At the end of this time the liquid is put on the fire and allowed to boil up at once, by which operation the solution of the sugar is made complete. Straining through a tin strainer and filling into heated bottles completes the process.

The addition of sugar to the freshly pressed juice has the advantage of causing the fermentation to progress to the full limit, and also to preserve, by the alcohol produced by fermentation, the beautiful red color of the juice.

Any fermentation that may be permitted prior to the pressing out of the juices is at the expense of aroma and flavor; but whether fermentation occurs before or after pressure of the berry, the ordinary alcohol test cannot determine whether the juice has been completely fermented (and consequently whether the pectins have been completely separated) or not. Since, in spite of the fact that the liquid remains limpid after 4 days’ {318} fermentation, the production of alcohol is progressing all the time—a demonstration that fermentation cannot then be completed, and that at least 10 days will be required for this purpose.

An abortive raspberry syrup is always due to an incomplete or faulty fermentation, for too often does it occur that incompletely fermented juices after a little time lose color and become turbid.

The habit of clarifying juices by shaking up with a bit of paper, talc, etc., or boiling with albumen is a useless waste of time and labor. By the process indicated the entire process of clarification occurs automatically, so to speak.