Part 58

«Deep Red Raspberry Syrup.»—A much deeper and richer color than that ordinarily attained may be secured by adding to crushed raspberries, before fermentation, small quantities of sugar, sifted over the surface in layers. The ethylic alcohol produced by fermentation in this manner aids in the extraction of the red coloring matter of the fruit. Moreover, the fermented juice should never be cooked over a fire, but by superheated steam. Only in this way can caramelization be completely avoided. Only sugar free from ultramarine and chalk should be used in making the syrup, as these impurities also have a bad influence on the color.

«Raspberry Essences.»—

I.—Raspberries, fresh 16 ounces Angelica (California) 6 fluidounces Brandy (California) 6 ounces Alcohol 6 ounces Water, quantity sufficient.

Mash the berries to a pulp in a mortar or bowl, and transfer to a flask, along with the Angelica, brandy, alcohol, and about 8 ounces of water. Let macerate overnight, then distil off until 32 ounces have passed over. Color red. The addition of a trifle of essence of vanilla improves this essence.

II.—Fresh raspberries 200 grams Water, distilled 100 grams Vanilla essence 2 grams

Pulp the raspberries, let stand at a temperature of about 70° F. for 48 hours, and then add 100 grams of water. Fifty grams are then distilled off, and alcohol, 90 per cent, 25 grams, in which 0.01 vanillin has been previously dissolved, is added to the distillate.

«Sarsaparilla, Soluble Extract.»—

Pure oil of wintergreen 5 fluidrachms Pure oil of sassafras 5 fluidrachms Pure oil of anise 5 fluidrachms Carbonate of magnesium 2 1⁠/⁠2 ounces Alcohol 1 pint Water, quantity sufficient to make 2 pints.

Dissolve the various oils in the alcohol, and rub with 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 the paper, adding enough water through the paper to make the finished product measure 2 pints.

«Strawberry Juice.»—Put into the water bath 1,000 parts of distilled water and 600 parts of sugar and boil, with constant skimming, until no more scum arises. Add 5 parts of citric acid and continue the boiling until about 1,250 parts are left. Stir in, little by little, 500 parts of fresh strawberries, properly stemmed, and be particularly careful not to crush the fruit. When all the berries are added, cover the vessel, remove from the fire, put into a warm place and let stand, closely covered, for 3 hours, or until the mass has cooled down to the surrounding temperature, then strain off through flannel, being careful not to crush the berries. Prepare a sufficient number of pint bottles by filling them with warm water, putting them into a kettle of the same and heating them to boiling, then rapidly emptying and draining as quickly as possible. Into these pour the hot juice, cork and seal the bottles as rapidly as possible. Juice thus prepared retains all the aroma and flavor of the fresh berry, and if carefully corked and sealed up will retain its properties a year.

«Strawberry Essence.»—

Strawberries, fresh 16 ounces Angelica (California) 6 fluidounces Brandy (California) 6 ounces Alcohol 8 ounces Water, quantity sufficient.

Mash the berries to a pulp in a mortar or bowl, and transfer to a flask, along with the Angelica, brandy, alcohol, and about 8 ounces of water. Let macerate overnight, then distil off until 32 ounces have passed over. Color strawberry red. The addition of a little essence of vanilla and a hint of lemon improves this essence. {319}

«Tea Extract.»—

I.—Best Souchong tea 175 parts Cinnamon 3 parts Cloves 3 parts Vanilla 1 part Arrack 800 parts Rum 200 parts

Coarsely powder the cinnamon, clove, etc., mix the ingredients, and let macerate for 3 days, then filter, press off, and make up to 1,000 parts, if necessary, by adding rum. The Souchong may be replaced by any other brand of tea, and the place of the arrack may be occupied by Santa Cruz, or New England rum. The addition of fluid extract of kola nut not only improves the taste, but gives the drink a remarkably stimulating property. The preparation makes a clear solution with either hot or cold water and keeps well.

II.—Tea, any desirable variety, 16 ounces; glycerine, 4 ounces; hot water, 4 pints; water, sufficient to make 1 pint.

Reduce the tea to a powder, moisten with sufficient of the glycerine and alcohol mixed, with 4 ounces of water added, pack in percolator, and pour on the alcohol (diluted with glycerine and water) until 12 ounces of percolate have been obtained. Set this aside, and complete the percolation with the hot water. When this has passed through, evaporate to 4 ounces, and add it to the percolate first obtained.

«Tonka Extract.»—

Tonka beans 1 ounce Magnesium carbonate, quantity sufficient. Balsam of Peru 2 drachms Sugar 4 ounces Alcohol 8 ounces Water sufficient to make 16 ounces.

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.»—I.—Vanilla, in fine bits, 250 parts, is put into 1,350 parts of mixture, of 2,500 parts 95 per cent alcohol, and 1,500 parts distilled water. Cover tightly, put on the water bath, and digest for 1 hour, at 140° F. Pour off the liquid and set aside. To the residue in the bath, add half the remaining water, and treat in the same manner. Pack the vanilla in an extraction apparatus, and treat with 250 parts of alcohol and water, mixed in the same proportions as before. Mix the results of the three infusions first made, filter, and wash the filter paper with the results of the percolation, allowing the filtered percolate to mingle with the filtrate of the mixed infusions.

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

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

Cut and bruise the vanilla beans, afterwards bruising the tonka beans. Macerate for 14 days in one-half of the spirit, with occasional agitation. Pour off the clear liquor and set aside; pour the remaining spirits in the magma, and heat by means of the water bath to about 170° F. in a loosely covered vessel. Keep at this temperature 2 or 3 hours, and strain through flannel, with slight pressure. Mix the two portions of liquid, and filter through felt. Add the syrup.

«White Pine and Tar Syrup.»—

White pine bark 75 parts Wild cherry bark 75 parts Spikenard root 10 parts Balm of Gilead buds 10 parts Sanguinaria root 8 parts Sassafras bark 7 parts Sugar 750 parts Chloroform 6 parts Syrup of tar 75 parts Alcohol, enough. Water, enough. Syrup enough to make 1,000 parts.

Reduce the first six ingredients to a coarse powder and by using a menstruum composed of 1 in 3 alcohol, obtain 500 parts of a tincture from them. In this {321} dissolve the sugar, add the syrup of tar and the chloroform, and, finally, enough syrup to bring the measure of the finished product up to 1,000 parts.

«Wild Cherry Extract.»—

Oenanthic ether 2 fluidrachms Amyl acetate 2 fluidrachms Oil of bitter almonds (free from hydrocyanic acid) 1 fluidrachm Fluid extract of wild cherry 3 fluidounces Glycerine 2 fluidounces Deodorized alcohol enough to make 16 fluidounces.

«HARMLESS COLORS FOR USE IN SYRUPS, ETC.:»

Red.—Cochineal syrup, prepared as follows:

I.—Cochineal in coarse powder 6 parts Potassium carbonate 3 parts Distilled water 15 parts Alcohol, 95 per cent 12 parts Simple syrup to make 500 parts.

Rub the cochineal and potassium together, adding the water and alcohol little by little, under constant trituration. Let stand overnight, add the syrup, and filter.

II.—Carmine, in fine powder 1 part Stronger ammonia water 4 parts Distilled water to make 24 parts.

Rub up the carmine and ammonia and to the solution add the water, little by little, under constant trituration. If in standing this shows a tendency to separate, a drop or two of ammonia will correct the trouble.

Besides these there is caramel, which, of course, you know.

Pink.—

III.—Carmine 1 part Liquor potassæ 6 parts Distilled water 40 parts

Mix. If the color is too high, dilute with distilled water until the requisite color is obtained.

«To Test Fruit Juices and Syrups for Aniline Colors.»—Add to a sample of the syrup or juice, in a test tube, its own volume of distilled water, and agitate to get a thorough mixture, then add a few drops of the standard solution of lead diacetate, shake, and filter. If the syrup is free from aniline coloring matter the filtrate will be clear as crystal, since the lead salt precipitates natural coloring matters, but has no effect upon the aniline colors.

«To Test Fruit Juices for Salicylic Acid.»—Put a portion of the juice to be tested in a large test tube, add the same volume of ether, close the mouth of the tube and shake gently for 30 seconds. Set aside until the liquid separates into two layers. Draw off the supernatant ethereal portion and evaporate to dryness in a capsule. Dissolve the residue in alcohol, dilute with 3 volumes of water, and add 1 drop of tincture of iron chloride. If salicylic acid be present the characteristic purple color will instantly disappear.

«Syrups Selected from the Formulary of the Pharmaceutical Society of Antwerp.»—

_Dionine Syrup._—Dionine, 1 part; distilled water, 19 parts; simple syrup, 1,980 parts. Mix.

_Jaborandi Syrup._—Tincture of jaborandi, 1 part; simple syrup, 19 parts. Mix.

_Convallaria Syrup._—Extract of convallaria, 1 part; distilled water, 4 parts; simple syrup, 95 parts. Dissolve the extract in the water and mix.

_Codeine Phosphate Syrup._—Codeine phosphate, 3 parts; distilled water, 17 parts; simple syrup, 980 parts. Dissolve the codeine in the water and mix with the syrup.

_Licorice Syrup._—Incised licorice root, 4 parts; dilute solution of ammonia, 1 part; water, 20 parts. Mix and macerate for 12 hours at 58° to 66° F. with frequent agitation; press, heat the liquid to boiling, then evaporate to two parts on the water bath; add alcohol, 2 parts; allow to stand for 12 hours; then filter. Add to the filtrate enough simple syrup to bring the final weight to 20 parts.

_Maize Stigma Syrup._—Extract of maize stigmas, 1 part; distilled water, 4 parts; simple syrup, 95 parts. Dissolve the extract in the water, filter, and add the syrup.

_Ammonium Valerianate Solution._—Ammonium valerianate, 2 parts; alcoholic extract of valerian, 1 part; distilled water, 47 parts.

_Kola Tincture._—Powdered kola nuts, 1 part; alcohol, 60 per cent, 5 parts. Macerate for 6 days, press, and filter.

_Bidet’s Liquid Vesicant._—Tincture of cantharides, tincture of rosemary, chloroform, equal parts.

_Peptone Wine._—Dried peptone, 1 part; Malaga wine, 19 parts. Dissolve without heat and filter after standing for several days. {322}

«Etching»

«General Instructions for Etching.»—In etching, two factors come into consideration, (1) that which covers that part of the metal not exposed to the etching fluid (the resist), and (2) the etching fluid itself.

In the process, a distinction is to be made between etching in relief and etching in intaglio. In relief etching, the design is drawn or painted upon the surface with the liquid etching-ground, so that after etching and removal of the etching-ground, it appears raised. In intaglio etching, the whole surface is covered with the etching-ground, and the design put on with a needle; the ground being thus removed at the points touched by the drawing, the latter, after etching and removal of the etching-ground, is sunken.

«Covering Agents or Resists.»—The plate is enclosed by a border made of grafting wax (yellow beeswax, 8 parts; pine rosin, 10 parts; beef tallow, 2 parts; turpentine, 10 parts); or a mixture of yellow wax, 8 parts; lard, 3 parts; Burgundy pitch, 1⁠/⁠2 part. This mixture is also used to cover the sides of vessels to be etched. Another compound consists of wax, 5 parts; cobbler’s wax, 2 1⁠/⁠2 parts; turpentine, 1 part.

«Etching-Ground.»—I.—Soft: Wax, 2 parts; asphalt, 1 part; mastic, 1 part. II.—Wax, 3 parts; asphalt, 4 parts. III.—Mastic, 16 parts; Burgundy pitch, 50 parts; melted wax, 125 parts; and melted asphalt, 200 parts added successively, and, after cooling, turpentine oil, 500 parts. If the ground should be deep black, lampblack is added.

Hard: Burgundy pitch, 125 parts; rosin, 125 parts, melted; and walnut oil, 100 parts, added, the whole to be boiled until it can be drawn out into long threads.

«Etching-Ground for Copper Engraving.»—White wax, 120 parts; mastic, 15 parts; Burgundy pitch, 60 parts; Syrian asphalt, 120 parts, melted together; and 5 parts concentrated solution of rubber in rubber oil added.

«Ground for Relief Etching.»—I.—Syrian asphalt, 500 parts, dissolved in turpentine oil, 1,000 parts. II.—Asphalt, rosin, and wax, 200 parts of each, are melted, and dissolved in turpentine oil, 1,200 parts. The under side of the metal plate is protected by a coating of a spirituous shellac solution, or by a solution of asphalt, 300 parts, in benzol, 600 parts.

«For Strongly Acid Solutions.»—I.—Black pitch, 1 part; Japanese wax, 2 parts; rosin, 1 1⁠/⁠2 parts; Damar rosin, 1 part, melted together and mixed with turpentine oil, 1 part. II.—Heavy black printers’ ink, 3 parts; rosin, 1 part; wax, 1 part.

For electro-etching, the following ground is recommended: Wax, 4 parts; asphalt, 4 parts; pitch, 1 part.

If absolute surety is required respecting the resistance of the etching-ground to the action of the etching fluids, several etching-grounds are put on, one over the other; first (for instance), a solution of rubber in benzol, then a spirituous shellac solution, and a third stratum of asphalt dissolved in turpentine oil.

If the etching is to be of different degrees of depth, the places where it is to be faint are stopped out with varnish, after they are deep enough, and the object is put back into the bath for further etching.

For putting on a design before the etching, the following method may be used: Cover the metal plate, tin plate for example, with a colored or colorless spirit varnish; after drying, cover this, in a dark room, with a solution of gelatin, 5 parts, and red potassium chromate, 1 part, in water, 100 parts; or with a solution of albumen, 2 parts; ammonium bichromate, 2 parts, in water, 200 parts. After drying, put the plate, covered with a stencil, in a copying or printing frame, and expose to light. The sensitive gelatin stratum will become insoluble at the places exposed. Place in water, and the gelatin will be dissolved at the places covered by the stencil; dry, and remove the spirit varnish from the places with spirit, then put into the etching fluid.

«Etching Fluids.»—The etching fluid is usually poured over the metallic surface, which is enclosed in a border, as described before. If the whole object is to be put into the fluid, it must be entirely covered with the etching-ground. After etching it is washed with pure water, dried with a linen cloth, and the etching-ground is then washed off with turpentine oil or a light volatile camphor oil. The latter is very good for the purpose.

«Etching Fluids for Iron and Steel.»—I.—Pure nitric acid, diluted for light etching with 4 to 8 parts of water, for deep etching with an equal weight of water.

II.—Tartaric acid, 1 part, by weight; mercuric chloride, 15 parts, by weight; water, 420 parts; nitric acid, 16 to 20 drops, if 1 part equals 28 1⁠/⁠2 grains. {323}

III.—Spirit, 80 per cent, 120 parts, by weight; pure nitric acid, 8 parts; silver nitrate, 1 part.

IV.—Pure acetic acid, 30 per cent, 40 parts, by weight; absolute alcohol, 10 parts; pure nitric acid, 10 parts.

V.—Fuming nitric acid, 10 parts, by weight; pure acetic acid, 30 per cent, 50 parts, diluted with water if necessary or desired.

VI.—A chromic acid solution.

VII.—Bromine, 1 part; water, 100 parts. Or—mercuric chloride, 1 part; water, 30 parts.

VIII.—Antimonic chloride, 1 part; water, 6 parts; hydrochloric acid, 6 parts.

«For Delicate Etchings on Steel.»—I.—Iodine, 2 parts; potassium iodide, 4 parts; water, 40 parts.

II.—Silver acetate, 8 parts, by weight; alcohol, 250 parts; water, 250 parts; pure nitric acid, 260 parts; ether, 64 parts; oxalic acid, 4 parts.

III.—A copper chloride solution.

«Etching Powder for Iron and Steel.»—Blue vitriol, 50 parts; common salt, 50 parts; mixed and moistened with water.

For lustrous figures on a dull ground, as on sword blades, the whole surface is polished, the portions which are to remain bright covered with stencils and the object exposed to the fumes of nitric acid. This is best done by pouring sulphuric acid, 20 parts, over common salt, 10 parts.

«Relief Etching of Copper, Steel, and Brass.»—Instead of nitric acid, which has a tendency to lift up the etching-ground, by evolution of gases, it is better to use a mixture of potassium bichromate, 150 parts; water, 800 parts; and concentrated sulphuric acid, 200 parts. The etching is slow, but even, and there is no odor.

«For Etching Copper, Brass, and Tombac.»—Pure nitric acid diluted with water to 18° Bé. The bubbles of gas given out should immediately be removed with a feather that the etching may be even.

Another compound consists of a boiling solution of potassium chlorate, 2 parts, in water, 20 parts, poured into a mixture of nitric acid, 10 parts, and water, 70 parts. For delicate etchings dilute still more with 100 to 200 parts of water.

«Etching Fluid for Copper.»—Weak: A boiling solution of potassium chlorate, 20 parts, in water, 200 parts, poured into a mixture of pure hydrochloric acid, 20 parts; water, 500 parts.

Stronger: A boiling solution of potassium chlorate, 25 parts, in water, 250 parts, poured into a mixture of pure hydrochloric acid, 250 parts; water, 400 parts.