FLAVORING EXTRACTS. Their Manufacture, Etc.
Reading edition
Water Bath (a glue pot is a water bath).—Take a kettle or pail large enough to hold another pail, kettle or jug inside of it, leaving an inch or more space all around it. Place in the bottom about one inch of coarse gravel. Put in water sufficient and place it over a slow fire, then set the vessel and contents to be digested into this. If a bottle or jug, remove the cork. Care should be taken not to let extracts boil. Alcohol in the mass will boil at a lower temperature than if there was no alcohol in it.
Oil Lemon and other essential oils should always be fresh. Old Oil Lemon in extracts produces a turpentine flavor and taste.
Alcohol.—Should be the best to be had. Deodorized alcohol is preferable in all cases. It can be bought at all distilleries and rectifying houses, and also at all wholesale drug houses.
Magnesia Carbonate is a very necessary help in reducing the oils. Mix the oil and a small amount of alcohol together, then crush magnesia into it in a mortar until a thin, paste-like substance is the result. It cuts the oil into more minute particles than if alcohol alone is used.
Filtering.
Use a funnel for ordinary work and druggists’ filtering paper; fold the paper together so it will fit to the shape of the funnel, set the funnel into a clean jar or bottle, pour in the material. If lemon is cloudy let stand a day or two when it will clear of its own accord. If not clear enough in one filtering filter again.
Felt Bag Filter is used for cheap extracts where quantity and not quality is desired. Should have one for each flavor. They are used in a funnel in place of the paper.
Artificial Flavors should not be filtered. If it can be avoided, filter the alcohol and water beforehand if needed, the ethers are so volatile that the strength will evaporate if exposed to the air.
Triple Extract Lemon.
Fresh Oil Lemon 16 ozs.
Pure Alcohol 13½ pts.
Distilled water or Rain water 2½ ”
Mix one pint of alcohol and the oil together, then triturate in a mortar with magnesia enough to thoroughly cut the whole and incorporate it into a thin paste. Pour on it a quart of alcohol, place it in a bottle, cork tight, and let digest for forty-eight hours. Mix the balance of the alcohol and the water together. Have the water warm, shake them well and add it to the original mass, color with Yellow Aniline, filter through paper. If time is brief instead of letting stand forty-eight hours, it can be given the hot water bath for three or four hours; not quite to the boiling point will do as well. The magnesia can be saved to use again.
Mercantile Triple Extract Lemon.
Fresh Oil Lemon 8 ozs.
Alcohol 3 qts.
Soft Water (warmed) 1 qt.
Mix the Oil Lemon and 1 quart of alcohol together, let stand two days, or digest in water bath three or four hours. Mix the warm water and balance of the alcohol together, then add to the original. Color with Yellow Aniline. Filter. When not in water bath all extracts should be kept corked tight.
Standard Lemon Extract.
Fresh Oil Lemon 2 lbs.
Warm Soft Water 4 gals.
Alcohol 10 ”
Mix the Lemon Oil and 3 gallons of alcohol well together by shaking, let stand two days, or four hours in hot bath. Mix the warm water and six gallons of alcohol together, add to the original, shake well, and add the remaining one gallon alcohol. Color with Aniline Yellow to suit; filter in felt bag while warm, if possible.
Wholesale Grocery Standard Lemon.
Oil Lemon 20 ozs.
Alcohol 14 gals.
Soft Water 6 ”
Triturate in a mortar the Oil Lemon, a little alcohol and magnesia sufficient. Digest in hot bath, then add the balance of alcohol and water. Proceed as in above.
Alcohol Substitute.
Wood alcohol is used by some manufacturers of cheap extracts in place of pure alcohol. We would advise that it be not used, as it is dangerous.
Triple Orange Extract.
Bitter Oil Orange 4 ozs.
Alcohol 5½ pts.
Warm Soft Water 2½ ”
Proceed as in Lemon Extract. Color with Yellow Aniline.
Extract Bitter Almond.
Oil Bitter Almonds 12 ozs.
Alcohol 5½ pts.
Water 2½ ”
Be careful in handling this; oil bitter almonds is poisonous in its pure state. Proceed as in Lemon Extract. No color.
Extract Rose.
Oil Rose 1 oz.
Alcohol 5½ pts.
Water 2½ ”
Color with Carmine. Proceed as in Lemon Extract.
Extract of Nutmeg.
Oil Nutmeg 2 drs.
Powdered Mace 1 oz.
Alcohol 1 qt.
Mix the whole together; let it macerate for twenty-four hours or more, then filter.
Extract Cinnamon.
Alcohol 10 gals.
Oil Cassia 8 oz.
True Oil Cinnamon 2 ”
Warm water 5 gals.
Proceed as in Lemon. Color to suit, with burnt sugar and red sandal.
Extract Cinnamon No. 2.
Oil Cinnamon 2 drs.
Alcohol 1 pt.
Water 1 ”
Powdered Cinnamon 4 ozs.
Dissolve the oil in 1 pint alcohol, add gradually 1 pint water, stirring constantly. Stir in the powdered cinnamon; agitate often for one day, filter through paper.
Extract Sarsaparilla.
Alcohol 1 gal.
Oil of Sassafras ¾ oz.
Oil of Wintergreen ¾ ”
Warm water ½ gal.
Mix the alcohol and oils; let stand one day, then add the warm water. Color to suit, with caramel.
Essence Peppermint.
Alcohol 12 ozs.
Water 8 ”
Oil Peppermint 1 ”
Peppermint Herbs ¼ ”
Mix the herbs and 4 ozs. alcohol and the oil together; let stand twenty-four hours. Mix the water and alcohol, then add the whole together, let stand twenty-four hours and filter.
Strong Jamaica Ginger.
Jamaica Ginger 12 lbs.
Rectified Spirit 2½ gals.
Bruise the unbleached ginger and place in the spirit; let it digest for two weeks. Strain it well, then reduce the essence by distillation to one gallon. Let cool and filter.
Essence Jamaica Ginger.
Jamaica Ginger 6 ozs.
Mace ½ oz.
Oil Lemon 1 dr.
Grains of Paradise 1 oz.
Alcohol 20 ozs.
Reduce the drugs to a coarse powder. Mix the oil of lemon and alcohol; then pour it on the drugs; let it stand for one day or more, then filter.
Extract of Wintergreen.
Alcohol 1 gal.
Warm water ½ ”
Oil Wintergreen 1¾ ozs.
Mix all together; let stand twenty-four hours; filter; color with red aniline.