ARTIFICIAL FLAVORS. (American Pharmacist.)
Reading edition
The numbers in acids refer to a cold concentrated solution of the acid in alcohol entirely free from fusel oil, and of a specific gravity of 83 degrees.
These flavors are of the highest concentration.
Raspberry.
Ethyl Nitrate 1 Part.
” Acetate 5 ”
” Formate 1 ”
” Butyrate 1 ”
” Benzoate 1 ”
” Œnanthylate 1 ”
” Sebate 1 ”
Methyl Salicylate 1 ”
Amyl Acetate 1 ”
” Butyrate 1 ”
Tartaric Acid 5 ”
Succinic Acid 5 ”
Glycerine 4 ”
Aldehyde 1 ”
Alcohol 100 ”
Mix all together.
Strawberry.
Ethyl Nitrate 1 Part.
” Acetate 3 ”
” Formate 1 ”
” Butyrate 5 ”
Methyl Salicylate 1 ”
Amyl Acetate 1 ”
” Butyrate 2 ”
Glycerine 2 ”
Alcohol 100 ”
Peach.
Ethyl Acetate 5 Parts
” Formate 5 ”
” Butyrate 5 ”
” Sebate 1 ”
Glycerine 2 ”
Aldehyde 2 ”
Amyl Alcohol 2 ”
Alcohol 100 ”
Cherry.
Ethyl Acetate 5 Parts
” Benzoate 5 ”
Œnanthylate 1 ”
Glycerine 10 ”
Benzoic Acid 1 ”
Alcohol 100 ”
Apricot.
Ethyl Butyrate 10 Parts
Œnanthylate 1 ”
Amyl Butyrate 1 ”
Glycerine 4 ”
Amyl Alcohol 2 ”
Chloroform 1 ”
Ethyl Valeriate 5 ”
Alcohol 100 ”
Plum.
Ethyl Acetate 5 Parts
” Formate 1 ”
” Butyrate 2 ”
” Œnanthylate 4 ”
Glycerine 8 ”
Aldehyde 5 ”
Alcohol 100 ”
Pineapple.
Ethyl Butyrate 5 Parts
Amyl Butyrate 10 ”
Glycerine 3 ”
Aldehyde 1 ”
Chloroform 1 ”
Alcohol 100 ”
Melon.
Ethyl Formate 1 Part
” Butyrate 4 ”
” Sebate 10 ”
Glycerine 3 ”
Aldehyde 2 ”
Ethyl Valeriate 5 ”
Alcohol 100 ”
Apple.
Ethyl Nitrate 1 Part
Glycerine 4 ”
Aldehyde 2 ”
Chloroform 1 ”
Ethyl Acetate 1 ”
Amyl Valeriate 10 ”
Oxalic Acid 1 ”
Alcohol 100 ”
Grape.
Ethyl Formate 2 Parts
” Œnanthylate 10 ”
Methyl Salicylate 1 ”
Tartaric Acid 5 ”
Succinic Acid 3 ”
Glycerine 10 ”
Aldehyde 1 ”
Chloroform 2 ”
Alcohol 100 ”
Pear.
Amyl Acetate 10 Parts
Glycerine 10 ”
Benzoic Acid 1 ”
Ethyl Acetate 5 ”
Alcohol 100 ”
Currant.
Ethyl Benzoate 1 Part
” Œnanthylate 1 ”
Tartaric Acid 5 ”
Succinic Acid 1 ”
Aldehyde 1 ”
Benzoic Acid 1 ”
Ethyl Acetate 5 ”
Alcohol 100 ”
As these are all of very great strength, they can be reduced, especially if for commercial purposes, by adding from 20 to 40 parts of warm water. Color to suit.
The following extracts are made by using the compound ether instead of the several different ethers used in the preceding formulas.
Any one handling the ethers in their pure state, can furnish them compounded ready for use, as follows:
Raspberry.
Alcohol 100 Parts
Glycerine 4 ”
Raspberry Ether 15 ”
Tartaric Acid 5 ”
Succinic Acid 5 ”
Warm water sufficient. Color with Red Aniline.
Strawberry.
Alcohol 100 Parts
Glycerine 2 ”
Strawberry Ether 14 ”
Warm water sufficient. Color with Red Aniline.
Peach.
Alcohol 100 Parts
Glycerine 2 ”
Peach Ether 20 ”
Water to suit. Color with Burnt Sugar.
Cherry.
Alcohol 100 Parts
Glycerine 10 ”
Cherry Ether 12 ”
Water to suit.
Pineapple.
Alcohol 100 Parts
Glycerine 3 ”
Pineapple Ether 17 ”
Water to suit.
Pear.
Alcohol 100 Parts
Glycerine 10 ”
Pear Ether 16 ”
Water to suit.
Artificial Honey Flavor.
Jamaica Ginger 1 oz.
Alcohol 1 pt.
Attar Roses 7 drops.
Shake well; let stand four to eight days. If in hurry, digest in hot bath.
Vanilla Extract—Triple Strength.
New Vanilla Beans, 6 to 8 inches long. 10 ozs.
Sugar 1 lb.
Alcohol 1½ qts.
Warm Water 2½ ”
Split the beans from end to end, then cut them crosswise into short strips ¼ to ½ inch long; dissolve the sugar in the water to a syrup; add to this the alcohol, mix well. Pour this on the chopped beans that have been placed in a jug or bottle. Cork tight and let stand for two weeks or longer to macerate, shaking it frequently in meantime. Draw off and filter as needed; use the old mass in next new batch made; never throw away the dregs.
If in a hurry this can be digested in a few hours by immersion in the hot water bath.
Triple Extract Vanilla. (FROM VANILLIN.)
Alcohol 1 Gal.
Vanillin 1 Oz.
Water 2 Gals.
Sugar 3 Lbs.
Burnt Sugar (Caramel) sufficient to color.
Dissolve the Vanillin in the Alcohol, dissolve the sugar in ½ gallon of the water by heating the water; pour in the balance of the water, then mix the whole thoroughly by agitation for five minutes. Add the color. Filter through paper.
If for confectioners’ use, leave out the coloring.
Vanillin is a concentrated Extract of Vanilla Beans, and is recommended on account of its simplicity and prompt action—saving time in manufacturing. However, the longer it is left standing the better it gets, but it can be used at once after mixing.
Standard Vanilla. (SO CALLED.)
Alcohol 1½ Qts.
Water 2½ ”
Tonqua Beans ½ lb.
Cut the beans up fine. Mix all together in a jug or bottle; cork tight; let stand for two or more weeks, shaking occasionally. Color with burnt sugar.
This can be made sooner by using the hot water bath. A little genuine vanilla added to this is lost, but some of this Tonqua Extract added to Vanilla, is preferred by some.
To Pack Extracts.
Triple extracts are put up in full weight bottles. Standard extracts are put up in short weight bottles. Thus:
2 oz. panel holds really only 1 oz. to 1½ oz.
4 ” ” ” ” ” 2 to 3 oz.
8 ” ” ” ” ” full measure.
16 ” ” ” ” ” full measure.
Small bottles can be best filled by placing them in rows on a pan or large plate (to catch the waste or overflow) in 2 or 3 doz. lots. Use a soft one-fourth inch rubber tube as a siphon, setting the bulk on a box or shelf a few inches higher than the table you are working on.
This can also be done to good advantage when filling blueing, sweet oil, or any other liquids. Any second-hand bottle cleaned thoroughly can be used for blueing.