HENLEY’S BOOK OF RECIPES (continued 5)

Corrosive Sublimate.—See Mercury under this title.

Deadly Nightshade.—See Belladonna under this title.

Foxglove, Or Digitalis.—Symptoms: Loss of strength, feeble, fluttering pulse, faintness, nausea and vomiting and stupor; cold perspiration, dilated pupils, sighing, irregular breathing, and sometimes convulsions. Treatment: After vomiting, give brandy and ammonia in frequently repeated doses, apply warmth to the extremities, and if necessary resort to artificial respiration.

Gases—carbonic Acid, Chlorine, Cyanogen, Hydrosulphuric Acid, Etc.—Symptoms: Great drowsiness, difficult respiration, features swollen, face blue as in strangulation. Treatment: Artificial respiration, cold douche, friction with stimulating substances to the surface of the body. Inhalation of steam containing preparations of ammonia. Cupping from nape of neck. Internal use of chloroform.

Hellebore, Or Indian Poke.—Symptoms: Violent vomiting and purging, bloody stools, great anxiety, tremors, vertigo, fainting, sinking of the pulse, cold sweats, and convulsions. Treatment: Excite speedy vomiting by large draughts of warm water, molasses and water, tickling the throat with the finger or a feather, and emetics; give oily and mucilaginous drinks, oily purgatives, and clysters, acids, strong coffee, camphor, and opium.

Hemlock (Conium).—Symptoms: Dryness of the throat, tremors, dizziness, difficulty of swallowing, prostration, and faintness, limbs powerless or paralyzed, pupils dilated, pulse rapid and feeble; insensibility and convulsions sometimes precede death. Treatment: Empty the stomach and give brandy in ta­ble­spoon­ful doses, with half teaspoonful of spirits of ammonia, frequently repeated, and if much pain and vomiting, give bromide of ammonium in 5-grain doses every half hour. Artificial respiration may be required.

Henbane, Or Hyoscyamus.—Symptoms: Muscular twitching, inability to articulate plainly, dimness of vision and stupor; later, vomiting and purging, small intermittent pulse, convulsive movement of the extremities, and coma. Treatment: Similar to opium poisoning, which see.

Iodine.—Symptoms: Burning pain in throat, lacerating pain in the stomach, fruitless effort to vomit, excessive tenderness of the epigastrium. Treatment: {95} Free emesis, prompt administration of starch, wheat flour, or arrowroot, beaten up in water.

Lead—acetate Of Lead, Sugar Of Lead, Dry White Lead, Red Lead, Litharge, Or Pickles, Wine, Or Vinegar Sweetened By Lead.—Symptoms: When taken in large doses, a sweet but astringent metallic taste exists, with constriction in the throat, pain in the region of the stomach, painful, obstinate, and frequently bloody vomitings, hiccough, convulsions or spasms, and death. When taken in small but long-continued doses it produces colic, called painters’ colic; great pain, obstinate constipation, and in extreme cases paralytic symptoms, especially wrist-drop, with a blue line along the edge of the gums. Treatment: To counteract the poison give alum in water 1 ¹/₂ ounce to a quart; or, better still, Epsom salts or Glauber’s salts, an ounce of either in a quart of water; or dilute sulphuric acid, a teaspoonful to a quart of water. If a large quantity of sugar of lead has been recently taken, empty the stomach by an emetic of sulphate of zinc (1 drachm in a quart of water), giving one-fourth to commence, and repeating smaller doses until free vomiting is produced; castor oil should be given to clear the bowels and injections of oil and starch freely administered. If the body is cold use the warm bath.

Meadow Saffron.—See Belladonna.

Laudanum.—See Opium.

Lobelia—indian Poke.—Symptoms: Excessive vomiting and purging, pains in the bowels, contraction of the pupils, delirium, coma, and convulsions. Treatment: Mustard over the stomach, and brandy and ammonia.

Mercury—corrosive Sublimate (bug poisons frequently contain this poison), Red Precipitate, Chinese or English Vermilion.—Symptoms: Acrid, metallic taste in the mouth, immediate constriction and burning in the throat, with anxiety and tearing pains in both stomach and bowels, sickness, and vomiting of various-colored fluids, and sometimes bloody and profuse diarrhea, with difficulty and pain in urinating; pulse quick, small, and hard; faint sensations, great debility, difficult breathing, cramps, cold sweats, syncope, and convulsions. Treatment: If vomiting does not already exist, emetics must be given immediately—white of eggs in continuous large doses, and infusion of catechu afterwards, sweet milk, mixtures of flour and water in successive cupfuls, and to check excessive salivation put a half ounce of chlorate of potash in a tumbler of water, and use freely as a gargle, and swallow a ta­ble­spoon­ful every hour or two.

Morphine.—See Opium.

Nitrate Of Silver (Lunar Caustic).—Symptoms: Intense pain and vomiting, and purging of blood, mucus, and shreds of mucous membranes; and if these stand they become dark. Treatment: Give freely of a solution of common salt in water, which decomposes the poison, and afterwards flaxseed or slippery-elm-bark tea, and after a while a dose of castor oil.

Opium And All Its Compounds—morphine, Laudanum, Paregoric, Etc.—Symptoms: Giddiness, drowsiness, increasing to stupor, and insensibility; pulse usually, at first, quick and irregular, and breathing hurried, and afterwards pulse slow and feeble, and respiration slow and noisy; the pupils are contracted and the eyes and face congested, and later, as death approaches, the extremities become cold, the surface is covered with cold, clammy perspiration, and the sphincters relax. The effects of opium and its preparations, in poisonous doses, appear in from a half to two hours from its administration. Treatment: Empty the stomach immediately with an emetic or with the stomach pump. Then give very strong coffee without milk; put mustard plasters on the wrists and ankles; douche the head and chest with cold water, and if the patient is cold and sinking, give brandy, or whisky and ammonia. Belladonna is thought by many to counteract the poisonous effects of opium, and may be given in doses of half to a teaspoonful of the tincture, or 2 grains of the extract, every 20 minutes, until some effect is observed in causing the pupils to expand. Use warmth and friction, and if possible prevent sleep for some hours, for which purpose the patient should be walked about between two persons. Finally, as a last resort, use artificial respiration, persistence in which will sometimes be rewarded with success in apparently hopeless cases. Electricity should also be tried.

Cooley advises as follows: Vomiting must be induced as soon as possible, by means of a strong emetic and tickling the fauces. If this does not succeed, the stomach pump should be applied. The emetic may consist of a half drachm of sulphate of zinc dissolved in a half pint of warm water, of which one-third should {96} be taken at once, and the remainder at the rate of a wineglassful every 5 or 10 minutes, until vomiting commences. When there is much drowsiness or stupor 1 or 2 fluidrachms of tincture of capsicum will be found a useful addition; or one of the formulas for emetic draughts may be taken instead. Infusion of galls, cinchona, or oak bark should be freely administered before the emetic, and water soured with vinegar and lemon juice, after the stomach has been well cleared out. To rouse the system spirit and water or strong coffee may be given. To keep the sufferer awake, rough friction should be applied to the skin, an upright posture preserved, and walking exercise enforced, if necessary. When this is ineffectual cold water may be dashed over the chest, head, and spine, or mild shocks of electricity may be had recourse to. To allow the sufferer to sleep is to abandon him to destruction. Bleeding may be subsequently necessary in plethoric habits, or in threatened congestion. The costiveness that accompanies convalescence may be best met by aromatic aperients; and the general tone of the habit restored by stimulating tonics and the shower bath. The smallest fatal dose of opium in the case of an adult within our recollection was 4 ¹/₂ grains. Children are much more susceptible to the action of opium than of other medicines, and hence the dose of it for them must be diminished considerably below that indicated by the common method of calculation depending on the age.

Oxalic Acid.—See Acids.

Phosphorus—found In Lucifer Matches And Some Rat Poisons.—Symptoms: Symptoms of irritant poisoning; pain in the stomach and bowels; vomiting, diarrhea; tenderness and tension of the abdomen. Treatment: An emetic is to be promptly given; copious draughts containing magnesia in suspension; mucilaginous drinks. General treatment for inflammatory symptoms.

Poisonous Mushrooms.—Symptoms: Nausea, heat and pains in the stomach and bowels; vomiting and purging, thirst, convulsions, and faintings; pulse small and frequent, dilated pupil and stupor, cold sweats and death. Treatment: The stomach and bowels are to be cleared by an emetic of ground mustard or sulphate of zinc, followed by frequent doses of Glauber’s or of Epsom salts, and large stimulating clysters. After the poison is evacuated, either may be given with small quantities of brandy and water. But if inflammatory symptoms manifest themselves such stimuli should be avoided, and these symptoms appropriately treated. A hypodermic injection of ¹/₆₂ grain of atropine is the latest discovered antidote.

Potash.—See Alkali.

Prussic or Hydrocyanic Acid.—See Acids.

Poison Ivy.—Symptoms: Contact with, and with many persons the near approach to, the vine gives rise to violent erysipelatous inflammation, especially of the face and hands, attended with itching, redness, burning, and swelling, with watery blisters. Treatment: Give saline laxatives, and apply weak sugar of lead and laudanum, or limewater and sweet oil, or bathe the parts freely with spirits of niter. Anointing with oil will prevent poisoning from it.

Saltpeter (Nitrate Of Potash).—Symptoms: Only poisonous in large quantities, and then causes nausea, painful vomiting, purging, convulsions, faintness, feeble pulse, cold feet and hands, with tearing pains in stomach and bowels. Treatment: Treat as is directed for arsenic, for there is no antidote known, and emptying the stomach and bowels with mild drinks must be relied on.

Savine.—Symptoms: Sharp pains in the bowels, hot skin, rapid pulse, violent vomiting and sometimes purging, with great prostration. Treatment: Mustard and hot fomentations over the stomach and bowels and ice allowed in the stomach only until the inflammation ceases. If prostration comes on, food and stimulants must be given by injection.

Stramonium, Thorn Apple, Or Jamestown Weed.—Symptoms: Vertigo, headache, perversion of vision, slight delirium, sense of suffocation, disposition to sleep, bowels relaxed, and all secretions augmented. Treatment: Same as for belladonna.

Snake Bites, Cure For.—The Inspector of Police in the Bengal Government reports that of 939 cases in which ammonia was freely administered, 207 victims have recovered, and in the cured instances the remedy was not administered till about 3 ¹/₂ hours after the attack; on the average of the fatal cases the corresponding duration of time was 4 ¹/₂ hours.

Strychnine Or Nux Vomica.—The characteristic symptom is the special influence exerted upon the nervous system, {97} which is manifested by a general contraction of all the muscles of the body, with rigidity of the spinal column. A profound calm soon succeeds, which is followed by a new tetanic seizure, longer than the first, during which the respiration is suspended. These symptoms then cease, the breathing becomes easy, and there is stupor, followed by another general contraction. In fatal cases these attacks are renewed, at intervals, with increasing violence, until death ensues. One phenomenon which is found only in poisonings by substances containing strychnine is that touching any part of the body, or even threatening to do so, instantly produces the tetanic spasm. Antidote: The stomach should be immediately cleared by means of an emetic, tickling the fauces, etc. To counteract the asphyxia from tetanus, etc., artificial respiration should be practiced with diligence and care. “If the poison has been applied externally, we ought immediately to cauterize the part, and apply a ligature tightly above the wound. If the poison has been swallowed for some time we should give a purgative clyster, and administer draughts containing sulphuric ether or oil of turpentine, which in most cases produce a salutary effect. Lastly, injections of chlorine and decoction of tannin are of value.”

According to Ch. Gunther the greatest reliance may be placed on full doses of opium, assisted by venesection, in cases of poisoning by strychnia or nux vomica. His plan is to administer this drug in the form of solution or mixture, in combination with a saline aperient.

Another treatment is to give, if obtainable, 1 ounce or more of bone charcoal mixed with water, and follow with an active emetic; then to give chloroform in teaspoonful doses, in flour and water or glycerine, every few minutes while the spasms last, and afterwards brandy and stimulants, and warmth of the extremities if necessary. Recoveries have followed the free and prompt administration of oils or melted butter or lard. In all cases empty the stomach if possible.

Sulphate of Zinc—White Vitriol.—See Zinc.

Tin—chloride Of Tin, Solution Of Tin (Used By Dyers), Oxide Of Tin, Or Putty Powder.—Symptoms: Vomiting, pains in the stomach, anxiety, restlessness, frequent pulse, delirium, etc. Treatment: Empty the stomach, and give whites of eggs in water, milk in large quantities, or flour beaten up in water, with magnesia or chalk.

Tartar Emetic.—See Antimony.

Tobacco.—Symptoms: Vertigo, stupor, fainting, nausea, vomiting, sudden nervous debility, cold sweat, tremors, and at times fatal prostration. Treatment: After the stomach is empty apply mustard to the abdomen and to the extremities, and give strong coffee, with brandy and other stimulants, with warmth to the extremities.

Zinc—oxide Of Zinc, Sulphate Of Zinc, White Vitriol, Acetate Of Zinc.—Symptoms: Violent vomiting, astringent taste, burning pain in the stomach, pale countenance, cold extremities, dull eyes, fluttering pulse. Death seldom ensues, in consequence of the emetic effect. Treatment: The vomiting may be relieved by copious draughts of warm water. Carbonate of soda, administered in solution, will decompose the sulphate of zinc. Milk and albumen will also act as antidotes. General principles to be observed in the subsequent treatment.

Woorara.—Symptoms: When taken into the stomach it is inert; when absorbed through a wound it causes sudden stupor and insensibility, frothing at the mouth, and speedy death. Treatment: Suck the wound immediately, or cut it out and tie a cord around the limb between the wound and the heart. Apply iodine, or iodide of potassium, and give it internally, and try artificial respiration.

Antiferments.

The following are tried and useful formulas:

I.—Sulphite (not sulphate) of lime, in fine powder, 1 part; marble dust, ground oyster shells, or chalk, 7 parts; mix, and pack tight, so as to exclude the air.

II.—Sulphite (not sulphate) of potassa, 1 part; new black-mustard seed (ground in a pepper mill), 7 parts; mix, and pack so as to exclude air and moisture perfectly. Dose (of either), ¹/₂ ounce to 1 ¹/₂ ounces per hogshead.

III.—Mustard seed, 14 pounds; cloves and capsicum, of each, 1 ¹/₄ pounds; mix, and grind them to powder in a pepper mill. Dose, ¹/₄ to ¹/₂ pound per hogshead.

A portion of any one of these compounds added to cider, or the like, soon allays fermentation, when excessive, or when it has been renewed. The first formula is preferred when there is a tendency to acidity. The second and third may be advantageously used for wine and beer, as {98} well as for cider. The third compound greatly improves the flavor and the apparent strength of the liquor, and also improves its keeping qualities.

ANCHOVY PREPARATIONS

Extemporaneous Anchovy Sauce.—

Anchovies, chopped small 3 or 4

Butter 3 ounces

Water 2 ounces

Vinegar 1 ounce

Flour 1 ounce

Mix, place over the fire, and stir until the mixture thickens. Then rub through a coarse sieve.

Essence Of Anchovies.

—Remove the bones from 1 pound of anchovies, reduce the remaining portions of the fish to a pulp in a Wedgewood mortar, and pass through a clean hair or brass sieve. Boil the bones and other portions which will not pass through the sieve in 1 pint of water for 15 minutes, and strain. To the strained liquor add 2

1

/

2

ounces of salt and 2

1

/

2

ounces of flour, and the pulped anchovies. Let the whole simmer over the fire for three or four minutes; remove from the fire, and when the mixture has cooled a little add 4 ounces of strong vinegar. The product (nearly 3 pounds) may be then bottled, and the corks tied over with bladder, and either waxed or capsuled.

Anchovy Paste.—

Anchovies 7 pounds

Water 9 pints

Salt 1 pound

Flour 1 pound

Capsicum ¹/₄ ounce

Grated lemon peel 1

Mushroom catsup 4 ounces

Anchovy Butter.—

Anchovies, boned and beaten to a paste 1 part

Butter 2 parts

Spice enough

ANTIFOULING COMPOSITIONS: See Paints.

ANTIFREEZING SOLUTION: See Freezing Preventives.

ANTIFRICTION METAL: See Alloys, under Phosphor Bronze and Antifriction Metals.

ANTIQUES, TO PRESERVE.

The best process for the preservation of antique metallic articles consists in a retransformation of the metallic oxides into metal by the electrolytic method. For this purpose a zinc strip is wound around the article and the latter is laid in a soda-lye solution of 5 per cent, or suspended as the negative pole of a small battery in a potassium cyanide solution of 2 per cent. Where this method does not seem practicable it is advisable to edulcorate the objects in running water, in which operation fragile or easily destroyed articles may be protected by winding with gauze; next, they should be carefully dried, first in the air, then with moderate heat, and finally protected from further destruction by immersion in melted paraffine. A dry place is required for storing the articles, since paraffine is not perfectly impermeable to water in the shape of steam.

ANTIRUST COMPOSITIONS: See Rust Preventives.

ANTISEPTICS

Antiseptic Powders.—

I.— Borax 3 ounces

Dried alum 3 ounces

Thymol 22 grains

Eucalyptol 20 drops

Menthol 1 ¹/₂ grains

Phenol 15 grains

Oil of gaultheria 4 drops

Carmine to give a pink tint.

II.— Alum, powdered 50 parts by weight

Borax, powdered 50 parts by weight

Carbolic acid, crystals 5 parts by weight

Oil of eucalyptus 5 parts by weight

Oil of wintergreen 5 parts by weight

Menthol 5 parts by weight

Thymol 5 parts by weight

III.— Boracic acid 10 ounces

Sodium biborate 4 ounces

Alum 1 ounce

Zinc sulphocarbolate 1 ounce

Thymic acid 1 drachm.

Mix thoroughly. For an antiseptic wash dissolve 1 or 2 drachms in a quart of warm water.

IV.—Ektogan is a new dusting powder which is a mixture of zinc hydroxide and dioxide. It is equivalent to about 8 per cent of active oxygen. It is a yellowish-white odorless and tasteless powder, insoluble in water. It is used externally in wounds and in skin diseases as a moist dressing mixed with citric, tartaric, or {99} tannic acid, which causes the liberation of oxygen. With iodides it liberates iodine. It is stated to be strongly antiseptic; it is used in the form of a powder, a gauze, and a plaster.

Antiseptic Pencils.—

I.— Tannin q. s.

Alcohol, q. s 1 part

Ether, q. s 3 parts

Make into a mass, using as an excipient the alcohol and ether previously mixed. Roll into pencils of the desired length and thickness. Then coat with collodion, roll in pure silver leaf, and finally coat with the following solution of gelatine and set aside to dry:

Gelatine 1 drachm

Water 1 pint

Dissolve by the aid of a gentle heat.

When wanted for use, shave away a portion of the covering, dip the pencil into tepid water and apply.

II.—Pencils for stopping bleeding are prepared by mixing:

Purified alum 480 parts by weight

Borax 24 parts by weight

Oxide zinc 2 ¹/₂ parts by weight

Thymol 8 parts by weight

Formalin 4 parts by weight

Melting carefully in a water bath, adding some perfume, and forming mixture into pencils or cones.

A very convenient way to form into pencils where no mold need be made is to take a small glass tube, roll a piece of oil paper around the tube, remove the glass tube, crimp the paper tube thus formed on one end and stand it on end or in a bottle, and pour the melted solution in it and leave until cool, then remove the paper.

Antiseptic Paste (Poison) for Organic Specimens.—

(a) Wheat flour 16 ounces

Beat to a batter with cold water 16 fluidounces

Then pour into boiling water 32 fluidounces

(b) Pulverized gum arabic 2 ounces

Dissolve in boiling water 4 fluidounces

(c) Pulverized alum 2 ounces

Dissolve in boiling water 4 fluidounces

(d) Acetate of lead 2 ounces

Dissolve in boiling water 4 fluidounces

(e) Corrosive sublimate 10 grains

Mix (a) and (b) while hot and continue to simmer; meanwhile stir in (c) and mix thoroughly; then add (d). Stir briskly, and pour in the dry corrosive sublimate. This paste is very poisonous. It is used for anatomical work and for pasting organic tissue, labels on skeletons, etc.

Mouth Antiseptics.

—I.—Thymic acid, 25 centigrams (3

1

/

4

grains): benzoic acid, 3 grams (45 grains); essence of peppermint, 75 centigrams (10 minims); tincture of eucalyptus, 15 grams (4

1

/

2

drachms); alcohol, 100 grams (3 ounces). Put sufficient in a glass of water to render latter milky.

II.—Tannin, 12 grams (3 drachms); menthol, 8 grams (2 drachms); thymol, 1 gram (15 grains); tincture benzoin, 6 grams (90 minims); alcohol, 100 grams (3 ounces). Ten drops in a half-glassful of tepid water.

See also Dentifrices for Mouth Washes.

Antiseptic Paste.

—Difficulty is often experienced in applying an antiseptic dressing to moist surfaces, such as the lips after operation for harelip. A paste for this purpose is described by its originator, Socin. The composition is: Zinc oxide, 50 parts; zinc chloride, 5 parts; distilled water, 50 parts. The paste is applied to the wound, previously dried by means of a brush or spatula, allowed to dry on, and to remain in place five or six days. It may then be removed and a fresh application made.

Potassium bicarbonate 32.0 grams

Sodium benzoate 32.0 grams

Sodium borate 8.0 grams

Thymol 0.2 gram

Eucalyptol 2.0 c. cent.

Oil of peppermint 0.2 c. cent.

Oil of wintergreen 0.4 c. cent.

Tincture of cudbear 15.0 c. cent.

Alcohol. 60.0 c. cent.

Glycerine 250.0 c. cent.

Water, enough to make 1,000.0 c. centimeters

Dissolve the salts in 650 cubic centimeters of water, and the thymol, eucalyptol, and oils in the alcohol. Mix the alcoholic solution with the glycerine and add the aqueous liquid, then the tincture of cudbear, and lastly enough water to make 1,000 cubic centimeters. Allow to stand a few days, then filter, adding a little magnesium carbonate to the filter, if necessary, to get a brilliant filtrate.

This is from the Formulary of the Bournemouth Pharmaceutical Association, as reported in the Canadian Pharmaceutical Association: {100}

Alkaline Glycerine Of Thymol.—

Sodium bicarbonate 100 grains

Sodium biborate 200 grains

Sodium benzoate 80 grains

Sodium salicylate 40 grains

Menthol 2 grains

Pumilio pine oil 4 minims

Wintergreen oil 2 minims

Thymol 4 grains

Eucalyptol 12 minims

Compound Solution Of Thymol.—

A

Benzoic acid 64 grains

Borax 64 grains

Boric acid 128 grains

Distilled water 6 ounces

Dissolve.

B

Thymol 20 grains

Menthol 6 grains

Eucalyptol 4 minims

Oil of wintergreen 4 minims

Oil of peppermint 2 minims

Oil of thyme 1 minim

Alcohol (90 per cent) 3 ounces

Dissolve.

Mix solutions A and B, make up to 20 fluidounces with distilled water, and filter.

Oil Of Cinnamon As An Antiseptic.

—Oil of cinnamon in a 9-per-cent emulsion, when used upon the hands, completely sterilizes them. A 7- to 8-per-cent emulsion is equal to a 1-per-cent solution of corrosive sublimate and is certainly far more agreeable to use. Oil of thyme in an 11-per-cent solution is equal to a 7-per-cent solution of cinnamon oil.

Green Coloring For Antiseptic Solutions.

—The safest coloring substance for use in a preparation intended either for internal administration or for application to the skin is the coloring matter of leaves, chlorophyll. A tincture of spinach or of grass made by macerating 2 ounces of the freshly cut leaves in a pint of alcohol for five days will be found to give good results. If the pure coloring substance is wanted the solvent should be evaporated off.

Antiseptic Bromine Solution.—

Bromine 1 ounce

Sodium chloride 8 ounces

Water 8 pints

Dissolve the sodium chloride in the water and add the bromine. This solution is to be diluted, when applied to broken skin surfaces, 1 part with 15 parts of water.

Substitute For Rubber Gloves.

—Murphy has found that a 4-, 6-, or 8-per-cent solution of gutta-percha in benzine, when applied to the hands of the surgeon or the skin of the patient, will seal these surfaces with an insoluble, impervious, and practically imperceptible coating—a coating that will not allow the secretions of the skin to escape, and will not admit secretions, blood, or pus into the crevices of the skin. At the same time it does not impair the sense of touch nor the pliability of the skin. A similar solution in acetone also meets most of the requirements.

Murphy’s routine method of hand preparation is as follows: First, five to seven minutes’ scrubbing with spirits of green soap and running hot water; second, three minutes’ washing with alcohol; third, when the hands are thoroughly dried, the gutta-percha solution is poured over the hands and forearms, care being taken to fill in around and beneath the nails. The hands must be kept exposed to the air with the fingers separated until thoroughly dry. The coating is very thin and can be recognized only by its glazed appearance. It will resist soap and water, but is easily removed by washing in benzine. The hands can be washed in bichloride or any of the antiseptic solutions without interfering with the coating or affecting the skin. If the operations be many, or prolonged, the coating wears away from the tips of the fingers, but is easily renewed. For the remaining portion of the hands one application is sufficient for a whole morning’s work.

The 4-per-cent solution of rubber wears better on the tips of the fingers, in handling instruments, sponges, and tissues than the acetone solution.

For the abdomen the acetone solution has the advantage, and it dries in three to four seconds after its application, while the benzine solution takes from three to four and a half minutes to make a dry, firm coating.

The preparation of the patient’s skin consists in five minutes’ scrubbing with spirits of green soap, washing with ether, followed by alcohol. The surface is then swabbed over thoroughly with the benzine or acetone solution.

The gutta-percha solution is prepared by dissolving the pure gutta-percha chips in sterile benzine or acetone. These solutions do not stand boiling, as this impairs the adhesiveness and elasticity of the coating.

ANTISEPTICS FOR CAGED BIRDS: See Veterinary Formulas. {101}

APOLLINARIS: See Waters.

APPLE SYRUP: See Essences and Extracts.

AQUA FORTIS FOR BRIGHT LUSTER: See Castings.

AQUA FORTIS FOR THE TOUCHSTONE: See Gold.

AQUARIUM CEMENTS: See Adhesives.

AQUARIUM PUTTY: See Putty.

ARGENTAN: See Alloys.

ARMENIAN CEMENT: See Adhesives under Jewelers’ Cements.

ARMS, OIL FOR: See Lubricants.

ARNICA SALVE: See Ointments.

ARSENIC ALLOYS: See Alloys.

ASBESTOS CEMENT: See Adhesives.

ASBESTOS FABRIC: See Fireproofing.

ASPHALT AS AN INGREDIENT OF INDIA RUBBER: See Rubber.

ASPHALT IN PAINTING: See Paint.

ASPHALT VARNISHES: See Varnishes.

ASSAYING: See Gold.

ASTHMA CURES.

—

Asthma Papers.

—I.—Impregnate bibulous paper with the following: Extract of stramonium, 10; potassium nitrate, 17; sugar, 20; warm water, 200 parts. Dry.

II.—Blotting or gray filter paper, 120; potassium nitrate, 60; powdered belladonna leaves, 5; powdered stramonium leaves, 5; powdered digitalis leaves, 5; powdered lobelia, 5; myrrh, 10; olibanum, 10; phellandrium fruits, 5 parts.

Stramonium Candle.—Powdered stramonium leaves, 120; potassium nitrate, 72; Peruvian balsam, 3; powdered sugar, 1; powdered tragacanth, 4 parts. (Water, q. s. to mass; roll into suitable shapes and dry.)

Cleary’s Asthma Fumigating Powder.—Powdered stramonium, 15; powdered belladonna leaves, 15; powdered opium, 2; potassium nitrate, 5.

Asthma Fumigating Powders.—I.—Powdered stramonium leaves, 4; powdered aniseed, 2; potassium nitrate, 2 parts.

II.—Powdered stramonium, 30; potassium nitrate, 5; powdered tea, 15; powdered eucalyptus leaves, 15; powdered Indian hemp, 15; powdered lobelia, 15; powdered aniseed, 2; distilled water, 45 parts. (All the herbal ingredients in coarse powder; moisten with the water in which the potassium nitrate has been previously dissolved, and dry.)

Schiffmann’s Asthma Powder.—Potassium nitrate, 25; stramonium, 70; belladonna leaves, 5 parts.

Neumeyer’s Asthma Powder.—Potassium nitrate, 6 parts; sugar, 4; stramonium, 6; powdered lobelia, 1.

Fischer’s Asthma Powder.—Stramonium, 5 parts; potassium nitrate, 1; powdered Achillea millefolium leaves, 1.

Vorlaender’s Asthma Powder.—Stramonium, 150; lobelia, 80; arnica flowers, 80; potassium nitrate, 30; potassium iodide, 3; naphthol, 1,100 parts.

Asthma Cigarettes.

—I.—Belladonna leaves, 5 parts; stramonium leaves, 5 parts; digitalis leaves, 5 parts; sage leaves, 5 parts; potassium nitrate, 75 parts; tincture of benzoin, 40 parts; boiling water, 1,000 parts. Extract the leaves with the boiling water, filter, and in the filtrate dissolve the salts. Immerse in the fluid sheets of bibulous paper (Swedish filter paper will answer) and let remain for 24 hours. At the end of this time remove, dry, cut into pieces about 2

3

/

4

by 4 inches, and roll into cigarettes.

II.—Sodium arseniate, 3 grains; extract of belladonna, 8 grains; extract of stramonium, 8 grains. Dissolve the arseniate of sodium in a small quantity of water, and rub it with the two extracts. Then soak up the whole mixture with fine blotting paper, which is dried and cut into 24 equal parts. Each part is rolled up in a piece of cigarette paper. Four or five inhalations are generally sufficient as a dose.

ASTHMA IN CANARIES: See Veterinary Formulas.

ASTRINGENT FOR HORSES: See Veterinary Formulas.

ATOMIC WEIGHTS: See Weights and Measures. {102}

ATROPINE, ANTIDOTE TO.

The usual physiological antidotes to the mydriatic alkaloids from belladonna, stramonium, and hyoscyamus are morphine or eserine. Strong tea, coffee, or brandy are usually administered as stimulants. Chief reliance has usually been placed upon a stomach siphon and plenty of water to wash out the contents of the stomach. The best antidote ever reported was that of muscarine extracted by alcohol from the mushroom, Amanita muscaria, but the difficulty of securing the same has caused it to be overlooked and almost forgotten. Experiments with this antidote showed it to be an almost perfect opposite of atropine in its effects upon the animal body and that it neutralized poisonous doses.

AQUA AROMATICA.—

Cort. cinnam. chinens 3 parts

Flor. lavandulæ 5 parts

Fol. Menth. pip. 5 parts

Fol. rosmarini 5 parts

Fol. salviæ 10 parts

Fruct. fœniculi 3 parts

Spiritus 70 parts

Aqua 300 parts

Macerate the drugs in the mixed alcohol and water for 24 hours and distill 200 parts.

AQUA REGIA.

—Aqua regia consists in principle of 2 parts of hydrochloric acid and 1 part of nitric acid. But this quantity varies according to the shop where it is used for gilding or jewelry, and sometimes the proportion is brought to 4 parts of hydrochloric acid to 1 of nitric acid.

AUTOMOBILES, ANTIFREEZING SOLUTION FOR: See Freezing Preventives.

AXLE GREASE: See Lubricants.

BABBITT METAL: See Alloys.

BAKING POWDERS

I.—Tartaric acid, 3 parts; sodium bicarbonate, 1 part; starch, 0.75 part. Of this baking powder the required amount for 500 parts of flour is about 20 parts for rich cake, and 15 parts for lean cake.

The substances employed must be dry, each having been previously sifted by itself, so that no coarse pieces are present; the starch is mixed with the sodium bicarbonate before the acid is added. When large quantities are prepared the mixing is done by machine; smaller quantities are best mixed together in a spacious mortar, and then passed repeatedly through a sieve. Instead of starch, flour may be used, but starch is preferable, because it interferes with the action of the acid on the alkali.

II.—A formula proposed by Crampton, of the United States Department of Agriculture, as the result of an investigation of the leading baking powders of the market, is:

Potassium bitartrate 2 parts

Sodium bicarbonate 1 part

Cornstarch 1 part

The addition of the starch serves the double purpose of a “filler” to increase the weight of the powder and as a preservative. A mixture of the chemicals alone does not keep well.

The stability of the preparation is increased by drying each ingredient separately by exposure to a gentle heat, mixing at once, and immediately placing in bottles or cans and excluding access of air and consequently of moisture.

This is not a cheap powder; but it is the best that can be made, as to healthfulness.

III.— Sodium acid phosphate 20 parts

Calcium acid phosphate 20 parts

Sodium bicarbonate 25 parts

Starch 35 parts

Caution as to drying the ingredients and keeping them dry must be observed. Even the mixing should be done in a room free from excessive humidity.

IV.—Alum Baking Powder.—

Ammonium alum, anhydrous 15 parts

Sodium bicarbonate 18 parts

Cornstarch, q. s. to make 100 parts.

Mix. The available carbon dioxide yielded is 7 ¹/₂ per cent or 8 per cent.

BALANCE SPRING: See Watchmakers’ Formulas.

BALDNESS: See Hair Preparations.

BALL BLUE: See Laundry Preparations.

BALSAMS:

See also Ointments. {103}

Wild-cherry Balsam.—

Wild-cherry bark 1 ounce

Licorice root 1 ounce

Ipecac 1 ounce

Bloodroot 1 drachm

Sassafras 1 drachm

Compound tincture of opium 1 fluidounce

Fluid extract of cubeb 4 fluidrachms

Moisten the ground drugs with the fluid extract and tincture and enough menstruum consisting of 25 per cent alcohol, and after six or eight hours pack in a percolator, and pour on menstruum until percolation begins. Then cork the orifice, cover the percolator, and allow to macerate for 24 hours. Then percolate to 10 fluidounces, pouring back the first portion of percolate until it comes through clear. In the percolate dissolve ¹/₂ ounce of ammonium chloride and ¹/₂ pound of sugar by cold percolation, adding simple syrup to make 16 fluidounces. Finally add 1 fluidrachm of chloroform.

Balsam Spray Solution.—

Oil of Scotch pine 30 minims

Oil of eucalyptus 1 drachm

Oil of cinnamon 30 minims

Menthol crystals q. s.

Fluid extract of balm-of-Gilead buds 1 drachm

Tincture of benzoin, enough to make 4 ounces

This formula can, of course, be modified to suit your requirements. The oils of eucalyptus and cinnamon can be omitted and such quantities of tincture of tolu and tincture of myrrh incorporated as may be desired.

Birch Balsam.—

Parts by weight

Alcohol 30,000

Birch juice 3,000

Glycerine 1,000

Bergamot oil 90

Vanillin 10

Geranium oil 50

Water 14,000

BALSAM STAINS, TO REMOVE: See Cleaning Preparations and Methods.

BANANA BRONZING SOLUTION: See Plating.

BANANA SYRUP: See Essences and Extracts.

BANANA TRICK, THE BURNING: See Pyrotechnics.

BANJO SOUR: See Beverages under Lemonade.

BAR POLISHES: See Polishes.

BARBERS’-ITCH CURE: See Ointments.

BARBERS’ POWDER: See Cosmetics.

BAROMETERS (PAPER): See Hygrometers and Hygroscopes.

BATH, AIR: See Air Bath.

BATH METAL: See Alloys.

BATH POWDER: See Cosmetics.

BATH TABLETS, EFFERVESCENT.

Tartaric acid 10 parts

Sodium bicarbonate 9 parts

Rice flour 6 parts

A few spoonfuls of this, when stirred into a bathtubful of water, causes a copious liberation of carbon dioxide, which is refreshing. This mixture can be made into tablets by compression, moistening, if necessary, with alcohol. Water, of course, cannot be used in making them, as its presence causes the decomposition referred to. Perfume may be added to this powder, essential oils being a good form. Oil of lavender would be a suitable addition, in the proportion of a fluidrachm or more to the pound of powder. A better but more expensive perfume may be obtained by mixing 1 part of oil of rose geranium with 6 parts of oil of lavender. A perfume still more desirable may be had by adding a mixture of the oils from which Cologne water is made. For an ordinary quality the following will suffice:

Oil of lavender 4 fluidrachms

Oil of rosemary 4 fluidrachms

Oil of bergamot 1 fluidounce

Oil of lemon 2 fluidounces

Oil of clove 30 minims

For the first quality the following may be taken:

Oil of neroli 6 fluidrachms

Oil of rosemary 3 fluidrachms

Oil of bergamot 3 fluidrachms

Oil of cedrat 7 fluidrachms

Oil of orange peel 7 fluidrachms

A fluidrachm or more of either of these mixtures may be used to the pound, as in the case of lavender.

These mixtures may also be used in the preparation of a bath powder {104} (non-effervescent) made by mixing equal parts of powdered soap and powdered borax.

BATH-TUB ENAMEL: See Varnishes.

BATH-TUB PAINTS: See Paint.

BATTERY FILLERS AND SOLUTIONS.

I.—In the so-called dry batteries the exciting substance is a paste instead of a fluid; moisture is necessary to cause the reaction. These pastes are generally secret preparations. One of the earlier “dry” batteries is that of Gassner. The apparatus consists of a containing vessel of zinc, which forms the positive element; the negative one is a cylinder of carbon, and the space between is filled with a paste, the recipe for which is:

Oxide of zinc 1 part

Sal ammoniac 1 part

Plaster 3 parts

Chloride of zinc 1 part

Water 2 parts

The usual form of chloride-of-silver battery consists of a sealed cell containing a zinc electrode, the two being generally separated by some form of porous septum. Around the platinum or silver electrode is cast a quantity of silver chloride. This is melted and generally poured into molds surrounding the metallic electrode. The exciting fluid is either a solution of ammonium chloride, caustic potassa, or soda, or zinc sulphate. As ordinarily constructed, these cells contain a paste of the electrolyte, and are sealed up hermetically in glass or hard-rubber receptacles.

II.—The following formula is said to yield a serviceable filling for dry batteries:

Charcoal 3 ounces

Graphite 1 ounce

Manganese dioxide 3 ounces

Calcium hydrate 1 ounce

Arsenic acid 1 ounce

Glucose mixed with dextrine or starch 1 ounce

Intimately mix, and then work into a paste of proper consistency with a saturated solution of sodium and ammonium chlorides containing one-tenth of its volume of a mercury-bichloride solution and an equal volume of hydrochloric acid. Add the fluid gradually, and well work up the mass.

III.— Calcium chloride, crystallized 30 parts

Calcium chloride, granulated 30 parts

Ammonium sulphate 15 parts

Zinc sulphate 25 parts

Solutions For Batteries.

—The almost exclusively employed solution of sal ammoniac (ammonium chloride) presents the drawback that the zinc rods, glasses, etc., after a short use, become covered with a fine, yellow, very difficultly soluble, basic zinc salt, whereby the generation of the electric current is impaired, and finally arrested altogether. This evil may be remedied by an admixture of cane sugar. For a battery of ordinary size about 20 to 25 grams of sugar, dissolved in warm water, is sufficient per 50 to 60 grams of sal ammoniac. After prolonged use only large crystals (of a zinc saccharate) form, which, however, become attached only to the zinc rod in a few places, having very little disadvantageous effect upon the action of the batteries and being easy to remove, owing to their ready solubility.

BAUDOIN METAL: See Alloys.

BAY RUM.

I.— Oil of bay 1 drachm

Alcohol 18 ounces

Water 18 ounces

Mix and filter through magnesia.

II.— Bay-leaf otto ¹/₂ ounce

Magnesium carbonate ¹/₂ ounce

Jamaica rum 2 pints

Alcohol 3 pints

Water 3 pints

Triturate the otto with the magnesium carbonate, gradually adding the other ingredients, previously mixed, and filter. If the rum employed contains sufficient sugar or mucilaginous matter to cause any stickiness to be felt on the skin, rectification will be necessary.

BEAR FAT: See Fats.

BEARING LUBRICANT: See Lubricants.

BEARING METAL: See Babbitt Metal, Bearing Metal, and Phosphor Bronze, under Alloys.

BEDBUG DESTROYERS: See Insecticides.

BEEF, IRON, AND WINE.

Extract of beef 512 grains

Detannated sherry wine 26 ounces

Alcohol 4 ounces

Citrate of iron and ammonia 256 grains

Simple sirup 12 ounces

Tincture of orange 2 ounces

Tincture of cardamom co. 1 ounce

Citric acid 10 grains

Water, enough to make 4 pints

Let stand 24 hours, agitate frequently, and filter. See that the orange is fresh.

BEEF PEPTONOIDS: See Peptonoids.

BEEF PRESERVATIVES: See Foods.

BEEF TEA: See Beverages.

BEERS, ALCOHOL IN: See Alcohol.

BEER, GINGER, HOP-BITTER, SCOTCH, AND SPRUCE: See Beverages.

BEER, RESTORATION OF SPOILED.

I.—Powdered chalk is poured into the cask and allowed to remain in the beer until completely precipitated.

II.—The liquor of boiled raisins may be poured into the beer, with the result that the sour taste of the beer is disguised.

III.—A small quantity of a solution of potash will remove the sour taste of beer. Too much potash must not be added; otherwise the stomach will suffer. Beer thus restored will not keep long.

IV.—If the beer is not completely spoiled it may be restored by the addition of coarsely powdered charcoal.

V.—If the addition of any of the above-mentioned substances should affect the taste of the beer, a little powdered zingiber may be used to advantage. Syrup or molasses may also be employed.

BEES, FOUL BROOD IN.

“Foul brood” is a contagious disease to which bees are subject. It is caused by bacteria and its presence may be known by the bees becoming languid. Dark, stringy, and elastic masses are found in the bottom of the cells, while the caps are sunken or irregularly punctured. Frequently the disease is said to be accompanied by a peculiar offensive odor. Prompt removal of diseased colonies, their transfer to clean and thoroughly disinfected hives, and feeding on antiseptically treated honey or syrup are the means taken for the prevention and cure of the disease. The antiseptics used are salicylic acid, carbolic acid, or formic acid. Spraying the brood with any one of these remedies in a solution and feeding with a honey or syrup medicated with them will usually be all that is required by way of treatment. It is also said that access to salt water is important for the health of bees.

BEETLE POWDER: See Insecticides.

BELL METAL: See Alloys.

BELLADONNA, ANTIDOTES TO: See Antidotes and Atropine.

BELT PASTES FOR INCREASING ADHESION.

I.— Tallow 50 parts

Caster oil, crude 20 parts

Fish oil 20 parts

Colophony 10 parts

Melt on a moderate fire and stir until the mass cools.

II.—Melt 250 parts of gum elastic with 250 parts of oil of turpentine in an iron, well-closed crucible at 122° F. (caution!) and mix well with 200 parts of colophony. After further melting add 200 parts of yellow wax and stir carefully. Melt in 750 parts of heated train oil, 250 parts of tallow, and to this add, with constant stirring, the first mixture when the latter is still warm, and let cool slowly with stirring. This grease is intended for cotton belts.

III.— Gutta-percha 40 parts

Rosin 10 parts

Asphalt 15 parts

Petroleum 60 parts

Heat in a glass vessel on the water bath for a few hours, until a uniform solution is obtained. Let cool and add 15 parts of carbon disulphide and allow the mixture to stand, shaking it frequently.

Directions for Use.—The leather belts to be cemented should first be roughened at the joints, and after the cement has been applied they should be subjected to a strong pressure between warm rollers, whereupon they will adhere together with much tenacity.

Preservation Of Belts.

—In a well-covered iron vessel heat at a temperature of 50° C. (152° F.) 1 part by weight of caoutchouc, cut in small pieces, with 1 part by weight of rectified turpentine. When the caoutchouc is dissolved add 0.8 part of colophony, stir until this is dissolved, and add to the mixture 0.1 part of yellow wax. Into another vessel of suitable size pour 3 parts of fish oil, add 1 part of tallow, and heat the mixture until the tallow is melted; then pour on the contents of the first vessel, constantly stirring—an operation to be continued until the matter is cooled and congealed. This grease is to be rubbed

{106}

on the inside of the belts from time to time, while they are in use. The belts run easily and do not slip. The grease may also serve for improving old belts. For this purpose the grease should be rubbed on both sides in a warm place. A first layer is allowed to soak in, and another applied.

To Make A Belt Pull.

—Hold a piece of tar soap on the inside of the belt while it is running.

BELT CEMENT: See Adhesives.

BELT GLUE: See Adhesives.

BELT LUBRICANT: See Lubricants.

BÉNÉDICTINE: See Wines and Liquors.

BENZINE

Benzine, To Color Green.

—Probably the simplest and cheapest as well as the best method of coloring benzine green is to dissolve in it sufficient oil soluble aniline green of the desired tint to give the required shade.

Purification Of Benzine.

—Ill-smelling benzine, mixed with about 1 to 2 per cent of its weight of free fatty acid, will dissolve therein. One-fourth per cent of tannin is added and all is mixed well. Enough potash or soda lye, or even lime milk, is added until the fatty acids are saponified, and the tannic acid is neutralized, shaking repeatedly. After a while the milky liquid separates into two layers, viz., a salty, soapy, mud-sediment and clear, colorless, and almost odorless benzine above. This benzine, filtered, may be employed for many technical purposes, but gives an excellent, pure product upon a second distillation.

Fatty acid from tallow, olive oil, or other fats may be used, but care should be taken that they have as slight an odor of rancid fat as possible. The so-called elaine or olein—more correctly oleic acid—of the candle factories may likewise be employed, but it should first be agitated with a ¹/₁₀-per-cent soda solution to get rid of the bad-smelling fatty acids, especially the butyric acid.

The Prevention Of The Inflammability Of Benzine.

—A mixture of 9 volumes tetrachloride and 1 volume of benzine is practicably inflammable. The flame is soon extinguished by itself.

Substitute for Benzine as a Cleansing Agent.—

I.— Chloroform 75 parts

Ether 75 parts

Alcohol 600 parts

Decoction of quillaya bark 22,500 parts

Mix.

II.— Acetic ether, technically pure 10 parts

Amyl acetate 10 parts

Ammonia water 10 parts

Alcohol dilute 70 parts

Mix.

III.— Acetone 1 part

Ammonia water 1 part

Alcohol dilute 1 part

Mix.

Deodorizing Benzine.—

I.— Benzine 20 ounces

Oil of lavender 1 fluidrachm

Potassium dichromate 1 ounce

Sulphuric acid 1 fluidounce

Water 20 fluidounces

Dissolve the dichromate in the water, add the acid and, when the solution is cold, the benzine. Shake every hour during the day, allow to stand all night, decant the benzine, wash with a pint of water and again decant, then add the oil of lavender.

II.—First add to the benzine 1 to 2 per cent of oleic acid, which dissolves. Then about a quarter of 1 per cent of tannin is incorporated by shaking. A sufficient quantity of caustic potassa solution, or milk of lime, to combine with the acids is then well shaken into the mixture, and the whole allowed to stand. The benzine rises to the top of the watery fluid, sufficiently deodorized and decolorized for practical purposes.

III.—To 1,750 parts of water add 250 parts of sulphuric acid, and when it has cooled down add 30 parts of potassium permanganate and let dissolve. Add this solution to 4,500 parts of benzine, stir well together, and set aside for 24 hours. Now decant the benzine and to it add a solution of 7 ¹/₂ parts of potassium permanganate and 15 parts of sodium hydrate in 1,000 parts of water, and agitate the substances well together. Let stand until the benzine separates, then draw off.

IV.—Dissolve 3 parts of litharge and 18 parts of sodium hydrate in 40 parts of water. Add this to 200–250 parts of benzine and agitate well together for two minutes, then let settle and draw off the benzine. Rinse the latter by agitating {107} it with plenty of clear water, let settle, draw off the benzine, and, if necessary, repeat the operation.

BENZINE, CLEANING WITH: See Cleaning Preparations and Methods, under Miscellaneous Methods.

BENZOIC ACID IN FOOD: See Food.

BENZOIN SOAP: See Soap.

BENZOPARAL:

A neutral, bland, oily preparation of benzoin, useful for applying various antiseptics by the aid of an atomizer, nebulizer, or vaporizer. Can be used plain or in combination with other easily dissolved medicinals.

Paraffine, liquid 16 ounces

Gum benzoin 1 ounce

Digest on a sand bath for a half hour and filter.

BEVERAGES

Ginger Ale And Ginger Beer:

Old-fashioned Ginger Beer.—

Lemons, large and sound 6 only

Ginger, bruised 3 ounces

Sugar 6 cups

Yeast, compressed ¹/₄ cake

Boiling water 4 gallons

Water enough

Slice the lemons into a large earthenware vessel, removing the seed. Add the ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the yeast, first diffused in a little water. Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At the end of that time strain and bottle it. Cork securely, but not so tightly that the bottles would break before the corks would fly out, and keep in a cool place.

Ginger Beer.—Honey gives the beverage a peculiar softness and, from not having fermented with yeast, is the less violent in its action when opened. Ingredients: White sugar, ¹/₄ pound; honey, ¹/₄ pound; bruised ginger, 5 ounces; juice of sufficient lemons to suit the taste; water, 4 ¹/₂ gallons. Boil the ginger in 3 quarts of the water for half an hour, then add the ginger, lemon juice, and honey, with the remainder of the water; then strain through a cloth; when cold, add the quarter of the white of an egg and a teaspoonful of essence of lemon. Let the whole stand for four days before bottling. This quantity will make a hundred bottles.

Ginger Beer Without Yeast.—

Ginger, bruised 1 ¹/₂ pounds

Sugar 20 pounds

Lemons 1 dozen

Honey 1 pound

Water enough

Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons (bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or four days, bottle.

Package Pop.—

Cream of tartar 3 ounces

Ginger, bruised 1 ounce

Sugar 24 ounces

Citric acid 2 drachms

Put up in a package, and direct that it be shaken in 1 ¹/₂ gallons of boiling water, strained when cooled, fermented with 1 ounce of yeast, and bottled.

Ginger-ale Extract.—

I.— Jamaica ginger, coarse powder 4 ounces

Mace, powder ¹/₂ ounce

Canada snakeroot, coarse powder 60 grains

Oil of lemon 1 fluidrachm

Alcohol 12 fluidounces

Water 4 fluidounces

Magnesium carbonate or purified talcum 1 av. ounce

Mix the first four ingredients, and make 16 fluidounces of tincture with the alcohol and water, by percolation. Dissolve the oil of lemon in a small quantity of alcohol, rub with magnesia or talcum, add gradually with constant trituration the tincture, and filter. The extract may be fortified by adding 4 avoirdupois ounces of powdered grains of paradise to the ginger, etc., of the above before extraction with alcohol and water.

II.— Capsicum, coarse powder 8 ounces

Water 6 pints

Essence of ginger 8 fluidounces

Diluted alcohol 7 fluidounces

Vanilla extract 2 fluidounces

Oil of lemon 20 drops

Caramel 1 fluidounce

Boil the capsicum with water for three hours, occasionally replacing the water lost by evaporation; filter, concentrate the filtrate on a hot water bath to the consistency of a thin extract, add the remaining ingredients, and filter. {108}

III.— Jamaica ginger, ground 12 ounces

Lemon peel, fresh, cut fine 2 ounces

Capsicum, powder 1 ounce

Calcined magnesia 1 ounce

Alcohol sufficient

Water sufficient

Extract the mixed ginger and capsicum by percolation so as to obtain 16 fluidounces of water, set the mixture aside for 24 hours, shaking vigorously from time to time, then filter, and pass through the filter enough of a mixture of 2 volumes of alcohol and 1 of water to make the filtrate measure 32 fluidounces. In the latter macerate the lemon peel for 7 days, and again filter.

Ginger Beer.—

Brown sugar 2 pounds

Boiling water 2 gallons

Cream of tartar 1 ounce

Bruised ginger root 2 ounces

Infuse the ginger in the boiling water, add the sugar and cream of tartar; when lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle; one lemon and the white of an egg may be added to fine it.

Lemon Beer.—

Boiling water 1 gallon

Lemon, sliced 1

Ginger, bruised 1 ounce

Yeast 1 teacupful

Sugar 1 pound

Let it stand 12 to 20 hours, and it is ready to be bottled.

Hop Beer.—

Water 5 quarts

Hops 6 ounces

Boil 3 hours, strain the liquor, add:

Water 5 quarts

Bruised ginger 4 ounces

and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.

Œnanthic Ether As A Flavoring For Ginger Ale.—A fruity, vinous bouquet and delightful flavor are produced by the presence of œnanthic ether or brandy flavor in ginger ale. This ether throws off a rich, pungent, vinous odor, and gives a smoothness very agreeable to any liquor or beverage of which it forms a part. It is a favorite with “brandy sophisticators.” Add a few drops of the ether (previously dissolved in eight times its bulk of Cologne spirit) to the ginger-ale syrup just before bottling.

Soluble Extract Of Ginger Ale.—Of the following three formulas the first is intended for soda-fountain use, the second is a “cheap” extract for the bottlers who want a one-ounce-to-the-gallon extract, and the third is a bottlers’ extract to be used in the proportion of three ounces to a gallon of syrup. This latter is a most satisfactory extract and has been sold with most creditable results, both as to clearness of the finished ginger ale and delicacy of flavor.

It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately sixteen times as strong as the oleoresin, and has the additional advantage of being free from resinous extractive.

The following are the formulas:

I.—(To be used in the proportion of 4 ounces of extract to 1 gallon of syrup.)

Jamaica ginger, in fine powder 8 pounds

Capsicum, in fine powder 6 ounces

Alcohol, a sufficient quantity.

Mix the powders intimately, moisten them with a sufficient quantity of alcohol, and set aside for 4 hours. Pack in a cylindrical percolator and percolate with alcohol until 10 pints of percolate have resulted. Place the percolate in a bottle of the capacity of 16 pints, and add to it 2 fluidrachms of oleoresin of ginger; shake, add 2 ¹/₂ pounds of finely powdered pumice stone, and agitate thoroughly at intervals of one-half hour for 12 hours. Then add 14 pints of water in quantities of 1 pint at each addition, shaking briskly meanwhile. This part of the operation is most important. Set the mixture aside for 24 hours, agitating it strongly every hour or so during that period. Then take

Oil of lemon 1 ¹/₂ fluidounces

Oil of rose (or geranium) 3 fluidrachms

Oil of bergamot 2 fluidrachms

Oil of cinnamon 3 fluidrachms

Magnesium carbonate 3 fluidounces

Rub the oils with the magnesia in a large mortar and add 9 ounces of the clear portion of the ginger mixture to which have been previously added 2 ounces of alcohol, and continue trituration, rinsing out the mortar with the ginger mixture. Pass the ginger mixture through a double filter and add through the filter the mixture of oils and magnesia; finally pass enough water through the filter to make the resulting product measure 24 pints, or 3 gallons. If the operator should desire an extract of more or less pungency, he may obtain his desired effect by increasing or decreasing the quantity of powdered capsicum in the formula.

II.—(To be used in the proportion of 1 ounce to 1 gallon of syrup.)

Ginger, in moderately fine powder 6 pounds

Capsicum, in fine powder 2 ¹/₂ pounds

Alcohol, a sufficient quantity.

Mix, moisten the powder with 3 pints of alcohol, and set aside in a suitable vessel for 4 hours. Then pack the powder firmly in a cylindrical percolator, and percolate until 6 pints of extract are obtained. Set this mixture aside and label Percolate No. 1, and continue the percolation with 1 ¹/₂ pints of alcohol mixed with 1 ¹/₂ pints of water. Set the resultant tincture aside, and label Percolate No. 2.

Take oleoresin ginger 5 fluid ounces and add to Percolate No. 1. Then take:

Oil of lemon 1 ¹/₂ fluidounces

Oil of cinnamon 1 fluidounce

Oil of geranium ¹/₂ fluidounce

Magnesium carbonate 8 ounces

Triturate the oils with the magnesia, add gradually Percolate No. 2, and set aside. Then place Percolate No. 1 in a large bottle, add 3 ¹/₄ pounds of finely powdered pumice stone, and shake at intervals of half an hour for six hours. This being completed, add the mixture of oils, and later 10 pints of water, in quantities of ¹/₂ a pint at a time, shaking vigorously after each solution. Let the mixture stand for 24 hours, shaking it at intervals, and then pass it through a double filter. Finally add enough water through the filter to make the product measure 24 pints, or 3 gallons.

III.—(To be used in proportion of 3 ounces to 1 gallon of syrup.)

Ginger, in moderately fine powder 8 pounds

Capsicum, in moderately fine powder 2 pounds

Alcohol, q. s.

Mix, moisten with alcohol, and set aside as in the preceding formula; then percolate with alcohol until 10 pints of extract are obtained. To this add oleoresin of ginger 3 drachms, and place in a large bottle. Add 2 ¹/₂ pounds of powdered pumice stone, and shake as directed for formula No. 1. Then add 14 pints of water, in quantities of 1 pint at a time, shaking vigorously after each addition. Set the mixture aside for 24 hours, shaking at intervals. Then take:

Oil of lemon 1 ¹/₂ fluidounces

Oil of geranium ¹/₂ fluidounce

Oil of cinnamon 3 fluidrachms

Magnesia carbonate 3 ounces

Rub these in a mortar with the magnesia, and add 9 ounces of the clear portion of the ginger mixture mixed with 2 ounces of alcohol, rubbing the mixture until it becomes smooth. Prepare a double filter, and filter the ginger mixture, adding through the filter the mixture of oils and magnesia. Finally add enough water through the filter to make the final product measure 24 pints, or 3 gallons.

If these formulas are properly manipulated the extracts should keep for a reasonable length of time without a precipitate. If, however, a precipitate occur after the extract has stood for a week, it should be refiltered.

Lemonades:

Lemonade Preparations For The Sick.—I.—Strawberry Lemonade: Citric acid, 6 parts; water, 100 parts; sugar, 450 parts; strawberry syrup, 600 parts; cherry syrup, 300 parts; claret, 450 parts; aromatic tincture, ad lib.

II.—Lemonade Powder: Sodium bicarbonate, 65; tartaric acid, 60; sugar, 125; lemon oil, 12 drops.

III.—Lemonade juice: Sugar syrup, 200; tartaric acid, 15; distilled water, 100; lemon oil, 3; tincture of vanilla, 6 drops.

IV.—Lemonade Lozenges: Tartaric acid, 10; sugar, 30; gum arabic, 2; powdered starch, 0.5; lemon oil, 6 drops; tincture of vanilla, 25 drops; and sufficient diluted spirit of wine so that 30 lozenges can be made with it.

Lemonade For Diabetics.—The following is said to be useful for assuaging the thirst of diabetics: {110}

Citric acid 1 part

Glycerine 50 parts

Cognac 50 parts

Distilled water 500 parts

Hot Lemonade.—Take 2 large, fresh lemons, and wash them clean with cold water. Roll them until soft; then divide each into halves, and use a lemon-squeezer or reamer to express the juice into a small pitcher. Remove all the seeds from the juice, to which add 4 or more ta­ble­spoon­fuls of white sugar, according to taste. A pint of boiling water is now added, and the mixture stirred until the sugar is dissolved. The beverage is very effective in producing perspiration, and should be drunk while hot. The same formula may be used for making cold lemonade, by substituting ice water for the hot water, and adding a piece of lemon peel. If desired, a weaker lemonade may be made by using more water.

Lemonades, Lemon and Sour Drinks for Soda-Water Fountains.—Plain Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls; filtered water, sufficient; shaved ice, sufficient.

Mix and shake well. Garnish with fruit, and serve with both spoon and straws.

Huyler’s Lemonade.—Juice of 1 lemon; simple syrup, 2 ounces; soda water, sufficient. Dress with sliced pineapple, and serve with straws. In mixing, do not shake, but stir with a spoon.

Pineapple Lemonade.—Juice of 1 lemon; pineapple syrup, 2 ounces; soda water, sufficient. Dress with fruit. Serve with straws.

Seltzer Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls. Fill with seltzer. Dress with sliced lemon.

Apollinaris Lemonade.—The same as seltzer, substituting apollinaris water for seltzer.

Limeade.—Juice of 1 lime; pulverized sugar, 2 teaspoonfuls; water, sufficient. Where fresh limes are not obtainable, use bottled lime juice.

Orangeade.—Juice of 1 orange; pulverized sugar, 2 teaspoonfuls; water, sufficient; shaved ice, sufficient. Dress with sliced orange and cherries. Serve with straws.

Seltzer and Lemon.—Juice of 1 lemon; seltzer, sufficient. Serve in a small glass.

Claret Lemonade.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls. Make lemonade, pour into a glass containing shaved ice until the glass lacks about one inch of being full. Pour in sufficient claret to fill the glass. Dress with cherries and sliced pineapple.

Claret Punch.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls; claret wine, 2 ounces; shaved ice, sufficient. Serve in small glass. Dress with sliced lemon, and fruit in season. Bright red cherries and plums make attractive garnishings.

Raspberry Lemonade.—I.—Juice of 1 lemon; 3 teaspoonfuls powdered sugar; 1 ta­ble­spoon­ful raspberry juice; shaved ice; plain water; shake.

II.—Juice of 1 lemon; 2 teaspoonfuls powdered sugar; ¹/₂ ounce raspberry syrup; shaved ice; water; shake.

Banjo Sour.—Pare a lemon, cut it in two, add a large ta­ble­spoon­ful of sugar, then thoroughly muddle it; add the white of an egg; an ounce of sloe gin; 3 or 4 dashes of abricotine; shake well; strain into a goblet or fizz glass, and fill balance with soda; decorate with a slice of pineapple and cherry.

Orgeat Punch.—Orgeat syrup, 12 drachms; brandy, 1 ounce; juice of 1 lemon.

Granola.—Orange syrup, 1 ounce; grape syrup, 1 ounce; juice of ¹/₂ lemon; shaved ice, q. s. Serve with straws. Dress with sliced lemon or pineapple.

American Lemonade.—One ounce orange syrup; 1 ounce lemon syrup; 1 teaspoonful powdered sugar; 1 dash acid-phosphate solution; ¹/₃ glass shaved ice. Fill with coarse stream. Add slice of orange, and run two straws through it.

Old-Fashioned Lemonade.—Put in a freezer and freeze almost hard, then add the fruits, and freeze very hard. Serve in a silver sherbet cup.

“Ping Pong” Frappé.—Grape juice, unfermented, 1 quart; port wine (California), ¹/₂ pint; lemon syrup, 12 ounces; pineapple syrup, 2 ounces; orange syrup, 4 ounces; Bénédictine cordial, 4 ounces; sugar, 1 pound.

Dissolve sugar in grape juice and put in wine; add the syrup and cordial; serve from a punch bowl, with ladle, into 12-ounce narrow lemonade glass and fill with solid stream; garnish with slice of orange and pineapple, and serve with straw.

Orange Frappé.—Glass half full of fine ice; ta­ble­spoon­ful powdered sugar; ¹/₂ ounce orange syrup; 2 dashes lemon syrup; dash prepared raspberry; ¹/₄ ounce {111} acid-phosphate solution. Fill with soda and stir well; strain into a mineral glass and serve.

Hot Lemonades.—

I.— Lemon essence 4 fluidrachms

Solution of citric acid 1 fluidounce

Syrup, enough to make 32 fluidounces

In serving, draw 2 ¹/₂ fluidounces of the syrup into an 8-ounce mug, fill with hot water, and serve with a spoon.

II.— Lemon 1

Alcohol 1 fluidounce

Solution of citric acid 2 fluidrachms

Sugar 20 av. ounces

Water 20 fluidounces

White of 1 egg

Grate the peel of the lemon, macerate with the alcohol for a day; express; also express the lemon, mix the two, add the sugar and water, dissolve by agitation, and add the solution of citric acid and the white of egg, the latter first beaten to a froth. Serve like the preceding.

Egg Lemonade.—I.—Break 1 egg into a soda glass, add 1 ¹/₄ ounces lemon syrup, a drachm of lemon juice, and a little shaved ice; then draw carbonated water to fill the glass, stirring well.

II.— Shaved ice ¹/₂ tumblerful

Powdered sugar 4 ta­ble­spoon­fuls

Juice of 1 lemon

Yolk of 1 egg

Shake well, and add carbonated water to fill the glass.

Hot Soda-water Drinks:

Chocolate.—I.—This may be prepared in two ways, from the powdered cocoa or from a syrup. To prepare the cocoa for use, dry mix with an equal quantity of pulverized sugar and use a heaping teaspoonful to a mug. To prepare a syrup, take 12 ounces of cocoa, 5 pints of water, and 4 pounds of sugar. Reduce the cocoa to a smooth paste with a little warm water. Put on the fire. When the water becomes hot add the paste, and then allow to boil for 3 or 4 minutes; remove from fire and add the sugar; stir carefully while heating, to prevent scorching; when cold add 3 drachms of vanilla; ¹/₂ to ³/₄ ounce will suffice for a cup of chocolate; top off with whipped cream.

II.— Baker’s fountain chocolate 1 pound

Syrup 1 gallon

Extract vanilla enough

Shave the chocolate into a gallon porcelained evaporating dish and melt with a gentle heat, stirring with a thin-bladed spatula. When melted remove from the fire and add 1 ounce of cold water, mixing well. Add gradually 1 gallon of hot syrup and strain; flavor to suit. Use 1 ounce to a mug.

III.—Hot Egg Chocolate.—Break a fresh egg into a soda tumbler; add 1 ¹/₂ ounces chocolate syrup and 1 ounce cream; shake thoroughly, add hot soda slowly into the shaker, stirring meanwhile; strain carefully into mug; top off with whipped cream and serve.

IV.—Hot Chocolate and Milk.—

Chocolate syrup 1 ounce

Hot milk 4 ounces

Stir well, fill mug with hot soda and serve.

V.—Hot Egg Chocolate.—One egg, 1 ¹/₄ ounces chocolate syrup, 1 teaspoonful sweet cream; shake, strain, add 1 cup hot soda, and 1 ta­ble­spoon­ful whipped cream.

Coffee.—I.—Make an extract by macerating 1 pound of the best Mocha and Java with 8 ounces of water for 20 minutes, then add hot water enough to percolate 1 pint. One or 2 drachms of this extract will make a delicious cup of coffee. Serve either with or without cream, and let customer sweeten to taste.

II.—Pack ¹/₂ pound of pulverized coffee in a percolator. Percolate with 2 quarts of boiling water, letting it run through twice. Add to this 2 quarts of milk; keep hot in an urn and draw as a finished drink. Add a lump of sugar and top off with whipped cream.

III.—Coffee syrup may be made by adding boiling water from the apparatus to 1 pound of coffee, placed in a suitable filter or coffeepot, until 2 quarts of the infusion are obtained. Add to this 3 pounds of sugar. In dispensing, first put sufficient cream in the cup, add the coffee, then sweeten, if necessary, and mix with the stream from the draught tube.

IV.— Mocha coffee (ground fine) 4 ounces

Java coffee (ground fine) 4 ounces

Granulated sugar 6 pounds

Hot water q. s.

Percolate the coffee with hot water until the percolate measures 72 ounces. Dissolve the sugar in the percolate by agitation without heat and strain.

Hot Egg Orangeade.—One egg; juice {112} of ¹/₂ orange; 2 teaspoonfuls powdered sugar. Shake, strain, add 1 cup of hot water. Stir, serve with nutmeg.

Hot Egg Bouillon.—One-half ounce liquid extract beef; 1 egg; salt and pepper; hot water to fill 8-ounce mug. Stir extract, egg, and seasoning together; add water, still stirring; strain and serve.

Hot Celery Punch.—One-quarter ounce of clam juice; ¹/₄ ounce beef extract; 1 ounce of cream; 4 dashes of celery essence. Stir while adding hot water, and serve with spices.

Chicken Bouillon.—Two ounces concentrated chicken; ¹/₂ ounce sweet cream and spice. Stir while adding hot water.

Ginger.—

Fluid extract of ginger 2 ¹/₂ ounces

Sugar 40 ounces

Water, to 2 ¹/₂ pints

Take 10 ounces of the sugar and mix with the fluid extract of ginger; heat on the water bath until the alcohol is evaporated. Then mix with 20 ounces of water and shake till dissolved. Filter and add the balance of the water and the sugar. Dissolve by agitation.

Cocoa Syrup.—

I.— Cocoa, light, soluble 4 ounces

Granulated sugar 2 pounds

Boiling hot water 1 quart

Extract vanilla 1 ounce

Dissolve the cocoa in the hot water, by stirring, then add the sugar and dissolve. Strain, and when cold add the vanilla extract.

II.— Cocoa syrup 2 ounces

Cream 1 ounce

Turn on the hot water stream and stir while filling. Top off with whipped cream.

Hot Soda Toddy.—

Lemon juice 2 fluidrachms

Lemon syrup 1 fluidounce

Aromatic bitters 1 fluidrachm

Hot water, enough to fill an 8-ounce mug.

Sprinkle with nutmeg or cinnamon.

Hot Orange Phosphate.—

Orange syrup 1 fluidounce

Solution of acid phosphate 1 fluidrachm

Hot water, enough to fill an 8-ounce mug.

It is prepared more acceptably by mixing the juice of half an orange with acid phosphate, sugar, and hot water.

Pepsin Phosphate.—One teaspoonful of liquid pepsin; 2 dashes of acid phosphate; 1 ounce of lemon syrup; 1 cup hot water.

Cream Beef Tea.—Use 1 teaspoonful of liquid beef extract in a mug of hot water, season with salt and pepper, then stir in a ta­ble­spoon­ful of rich cream. Put a teaspoonful of whipped cream on top and serve with flakes.

Cherry Phosphate.—Cherry-phosphate syrup, 1 ¹/₂ ounces; hot water to make 8 ounces.

Cherry-phosphate syrup is made as follows: Cherry juice, 3 pints; sugar, 6 pounds; water, 1 pint; acid phosphate, 4 ounces. Bring to a boil, and when cool add the acid phosphate.

Celery Clam Punch.—Clam juice, 2 drachms; beef extract, 1 drachm; cream, 1 ounce; essence of celery, 5 drops; hot water to make 8 ounces.

Claret Punch.—Claret wine, 2 ounces; sugar, 3 teaspoonfuls; juice of ¹/₂ lemon; hot water to make 8 ounces.

Ginger.—Extract of ginger, 2 drachms; sugar, 2 drachms; lemon juice, 2 dashes; hot water to make 8 ounces.

Lemon Juice, Plain.—Fresh lemon juice, 2 ¹/₂ drachms; lemon syrup, 1 ounce; hot water, q. s. to make 8 ounces.

Lime Juice.—Lime juice, ³/₄ drachm; lemon syrup, 1 ounce; hot water to make 8 ounces. Mix. Eberle remarks that lemon juice or lime juice enters into many combinations. In plain soda it may be combined with ginger and other flavors, as, for instance, chocolate and coffee.

Lemonade.—Juice of 1 lemon; powdered sugar, 2 teaspoonfuls; hot water to make 8 ounces. A small piece of fresh lemon peel twisted over the cup lends an added flavor.

Hot Malt.—Extract of malt, 1 ounce; cherry syrup, 1 ounce; hot water, sufficient to make 8 ounces. Mix.

Malted Milk.—Horlick’s malted milk, 2 ta­ble­spoon­fuls; hot water, quantity sufficient to make 8 ounces; flavoring to suit. Mix. Essence of coffee, chocolate, etc., and many of the fruit syrups go well with malted milk.

Hot Malted Milk Coffee (Or Chocolate).—Malted milk, 2 teaspoonfuls; coffee (or chocolate) syrup, 1 ounce; hot water, quantity sufficient to make 8 ounces.

Hot Beef Tea.—I.—Best beef extract, 1 ta­ble­spoon­ful; sweet cream, 1 ounce; hot {113} water, 7 ounces; pepper, salt, etc., quantity sufficient. Mix.

II.—Extract beef bouillon, 1 teaspoonful; extract aromatic soup herbs (see Condiments), 10 drops; hot soda, 1 cupful. Mix.

III.— Extract of beef 1 teaspoonful

Hot water q. s.

Pepper, salt, and celery salt.

Mix.

Hot Bouillon.—

Beef extract 1 ounce

Hot water, q. s. to make 8 ounces

Pepper, salt, etc. q. s.

Mix.

Clam Bouillon.—

I.— Clam juice 12 drachms

Cream 2 ounces

Hot water, q. s. to make 8 ounces

Mix.

II.— Extract clam bouillon 2 ounces

Prepared milk 2 drachms

Extract of aromatic soup herbs 5 drops

Extract white pepper 5 drops

Hot soda 1 cupful

Mix.

III.—Clam juice may be served with hot water, salt and pepper added. Adding butter makes this bouillon a broth.

It may also be served with milk or cream, lemon juice, tomato catsup, etc. Hot oyster juice may be served in the same way.

Hot Tea.—

I.— Tea syrup sufficient

Hot water, q. s. to make 1 cupful

II.— Loaf sugar 4 cubes

Extract of Oolong tea, about 1 dessertsp’ful

Prepared milk, about 1 dessertsp’ful

Hot soda 1 cupful

Whipped cream 1 ta­ble­spoon­ful

Mix the tea extract, sugar, and prepared milk, pour on water, and dissolve. Top off with whipped cream.

Hot Egg Drinks.—I.—One-half to 1 ounce liquid extract of beef, 1 egg, salt and pepper to season, hot water to fill an 8-ounce mug. Stir the extract, egg, and seasoning together with a spoon, to get well mixed, add the water, stirring briskly meanwhile; then strain, and serve. Or shake the egg and extract in a shaker, add the water, and mix by pouring back and forth several times, from shaker to mug.

II.—Hot Egg Chocolate.—One to 1 ¹/₂ ounces chocolate syrup, 1 egg, ¹/₂ ounce cream, hot water sufficient to fill an 8-ounce mug.

Mix the syrup, egg, and cream together in an egg-shaker; shake as in making cold drinks; add the hot water, and mix all by pouring back and forth several times, from shaker to mug. Or, prepare by beating the egg with a spoon, add the syrup and cream, mix all quickly with the spoon, and add hot water, stirring constantly, and strain.

III.—Hot Egg Coffee.—One egg, 1 dessertspoonful extract of coffee, 1 teaspoonful sweet cream, 1 ounce syrup. Shake well, strain, and add 1 cupful hot water and top with whipped cream.

IV.—Hot Egg Lemonade.—One egg, juice of 1 lemon, 3 teaspoonfuls powdered sugar. Beat the egg with lemon juice and sugar thoroughly. Mix while adding the water. Serve grated nutmeg and cinnamon. The amount of lemon juice and sugar may be varied to suit different tastes.

V.—Hot Egg Milk.—Two teaspoonfuls sugar, 1 ounce cream, 1 egg, hot milk to fill an 8-ounce mug. Prepare as in hot egg chocolate, top with whipped cream, and sprinkle with nutmeg. If there are no facilities for keeping hot milk, use about 2 ounces of cream, and fill mug with hot water.

VI.—Hot Egg Nogg.—Plain syrup, ³/₄ ounce; brandy, ¹/₂ ounce; Angostura bitters, 3 drops; 1 egg. Put in shaker and beat well. Strain in 10-ounce mug, and fill with hot milk; finish with whipped cream and nutmeg.

VII.—Hot Egg Phosphate.—Two ounces lemon syrup, 1 egg, ¹/₂ ounce solution of acid phosphate. Mix in a glass, and shake together thoroughly; pour into another glass, heated previously, and slowly draw full of hot water; season with nutmeg.

VIII.—Hot Egg Phosphate.—Break fresh egg into shaker and add ¹/₂ ounce pineapple syrup, ¹/₂ ounce orange syrup, 1 dash phosphate. Shake, without ice, and pour into bouillon cup. Draw cupful of hot water, sprinkle a touch of cinnamon, and serve with wafers.

Fancy Soda Drinks:

Coffee Cream Soda.—Serve in a 12-ounce glass. Draw 1 ¹/₂ ounces of syrup and 1 ounce of cream. Into the shaker draw 8 ounces of carbonated water, pour into the glass sufficient to fill it to within {114} 1 inch of the top; pour from glass to shaker and back, once or twice, to mix thoroughly; give the drink a rich, creamy appearance, and make it cream sufficiently to fill the glass.

Iced Coffee.—Serve in a 10-ounce glass. Draw 1 ounce into glass, fill nearly full with ice-cold milk, and mix by stirring.

Egg Malted Milk Coffee.—Prepare same as malted milk coffee, with the exception of adding the egg before shaking, and top off with a little nutmeg, if desired. This drink is sometimes called coffee light lunch.

Coffee Frappé.—Serve in a 12-ounce glass. Coffee syrup, 1 ¹/₂ ounces; white of 1 egg; 1 to 1 ¹/₂ ounces of pure, rich, sweet cream; a small portion of fine shaved ice; shake thoroughly to beat the white of the egg light, and then remove the glass, leaving the contents in the shaker. Now fill the shaker two-thirds full, using the fine stream only. Draw as quickly as possible that the drink may be nice and light. Now pour into glass and back, and then strain into a clean glass. Serve at once, and without straws. This should be drunk at once, else it will settle, and lose its lightness and richness.

Coffee Nogg.—

Coffee syrup 2 ounces

Brandy 4 drachms

Cream 2 ounces

One egg.

Coffee Cocktail.—

Coffee syrup 1 ounce

One egg.

Port wine 1 ounce

Brandy 2 drachms

Shake, strain into a small glass, and add soda. Mace on top.

Chocolate And Milk.—

Chocolate syrup 2 ounces

Sweet milk, sufficient.

Fill a glass half full of shaved ice, put in the syrup, and add milk until the glass is almost full. Shake well, and serve without straining. Put whipped cream on top and serve with straws.

Chocolate Frappé.—

Frozen whipped cream, sufficient.

Shaved ice, sufficient.

Fill a glass half full of frozen whipped cream, fill with shaved ice nearly to the top, and pour in chocolate syrup. Other syrups may be used, if desired.

Royal Frappé.—This drink consists of 3 parts black coffee and 1 part of brandy, frozen in a cooler, and served while in a semifrozen state.

Mint Julep.—One-half tumbler shaved ice, teaspoonful powdered sugar, dash lemon juice, 2 or 3 sprigs of fresh mint. Crush the mint against side of the glass to get the flavor. Then add claret syrup, ¹/₂ ounce; raspberry syrup, 1 ¹/₂ ounces; and draw carbonated water nearly to fill glass. Insert bunch of mint and fill glass, leaving full of shaved ice. Serve with straws, and decorate with fruits of the season.

Grape Glacé.—Beat thoroughly the whites of 4 eggs and stir in 1 pound of powdered sugar, then add 1 pint grape juice, 1 pint water, and 1 pound more of powdered sugar. Stir well until sugar is dissolved, and serve from a pitcher or glass dish, with ladle.

“Golf Goblet.”—Serve in a 12-ounce glass; fill two-thirds full of cracked ice, add ¹/₂ ounce pineapple juice, 1 teaspoonful lemon juice, 1 teaspoonful raspberry vinegar. Put spoon in glass, and fill to within one-half inch of top with carbonated water; add shaved ice, heaping full. Put strawberry or cherry on top, and stick slice of orange down side of glass. Serve with spoon and straws.

Goldenade.—Shaved ice, ¹/₂ tumblerful; powdered sugar; juice of 1 lemon; yolk of 1 egg. Shake well, add soda water from large stream, turn from tumbler to shaker, and vice versa, several times, and strain through julep strainer into a 12-ounce tumbler.

Lunar Blend.—Take two mixing glasses, break an egg, putting the yolk in one glass, the white into the other; into the glass with the yolk add 1 ounce cherry syrup and some cracked ice; shake, add small quantity soda, and strain into a 12-ounce glass. Into the other mixing glass add 1 ounce plain sweet cream, and beat with bar spoons until well whipped; add ¹/₂ ounce lemon syrup, then transfer it into the shaker, and add soda from fine stream only, and float on top of the one containing the yolk and sherry. Serve with two straws.

Egg Chocolate.—

Chocolate syrup 2 ounces

Cream 4 ounces

White of one egg.

Egg Crême De Menthe.—

Mint syrup 12 drachms

Cream 3 ounces

White of one egg.

Whisky 4 drachms

Egg Sherbet.—

Sherry syrup 4 drachms

Pineapple syrup 4 drachms

Raspberry syrup 4 drachms

One egg.

Cream.

Egg Claret.—

Claret syrup 2 ounces

Cream 3 ounces

One egg.

Royal Mist.—

Orange syrup 1 ounce

Catawba syrup 1 ounce

Cream 2 ounces

One egg.

Banana Cream.—

Banana syrup 12 drachms

Cream 4 ounces

One egg.

Egg Coffee.—

Coffee syrup 2 ounces

Cream 3 ounces

One egg.

Shaved ice.

Cocoa Mint.—

Chocolate syrup 1 ounce

Peppermint syrup 1 ounce

White of one egg.

Cream 2 ounces

The peppermint syrup is made as follows:

Oil of peppermint 30 minims

Syrup simplex 1 gallon

Soda foam 1 ounce

Egg Lemonade.—

Juice of one lemon.

Pulverized sugar 3 teasp’fuls

One egg.

Water, q. s.

Shake well, using plenty of ice, and serve in a small glass.

Nadjy.—

Raspberry juice 1 ounce

Pineapple syrup 1 ounce

One egg.

Cream 2 ounces

Siberian Flip.—

Orange syrup 1 ounce

Pineapple syrup 1 ounce

One egg.

Cream 2 ounces

Egg Orgeat.—

Orgeat syrup 12 drachms

Cream 3 ounces

One egg.

Normona.—

Peach syrup 1 ounce

Grape syrup 1 ounce

Cream 3 ounces

Brandy 2 drachms

One egg.

Silver Fizz.—

Catawba syrup 2 ounces

Holland gin 2 drachms

Lemon juice 8 dashes

White of one egg.

Golden Fizz.—

Claret syrup 2 ounces

Holland gin ¹/₄ ounce

Lemon juice 8 dashes

Yolk of one egg.

Rose Cream.—

Rose syrup 12 drachms

Cream 4 ounces

White of one egg.

Violet Cream.—

Violet syrup 12 drachms

Cream 4 ounces

White of one egg.

Rose Mint.—

Rose syrup 6 drachms

Mint syrup 6 drachms

Cream 3 ounces

White of one egg.

Currant Cream.—

Red-currant syrup 2 ounces

Cream 3 ounces

One egg.

Quince Flip.—

Quince syrup 2 ounces

Cream 3 ounces

One egg.

Shaved ice.

Coffee Nogg.—

Coffee syrup 2 ounces

Brandy 4 drachms

Cream 2 ounces

One egg.

Egg Sour.—

Juice of one lemon.

Simple syrup 12 drachms

One egg.

Shake, strain, and fill with soda. Mace on top. {116}

Lemon Sour.—

Lemon syrup 12 drachms

Juice of one lemon.

One egg.

Raspberry Sour.—

Raspberry syrup 12 drachms

One egg.

Juice of one lemon.

Yama.—

One egg.

Cream 2 ounces

Sugar 2 teaspoonfuls

Jamaica rum ¹/₂ ounce

Shake well, put into cup, and add hot water. Serve with whipped cream, and sprinkle mace on top.

Prairie Oyster.—

Cider vinegar 2 ounces

One egg.

Put vinegar into glass, and break into it the egg. Season with salt and pepper. Serve without mixing.

Fruit Frappé.—

Granulated gelatin 1 ounce

Juice of six lemons.

Beaten whites of two eggs.

Water 5 quarts

Syrup 1 quart

Maraschino cherries 8 ounces

Sliced peach 4 ounces

Sliced pineapple 4 ounces

Whole strawberries 4 ounces

Sliced orange 4 ounces

Dissolve the gelatin in 1 quart boiling hot water; add the syrup and the balance of the water; add the whites of the eggs and lemon juice.

Koumiss.

The original koumiss is the Russian, made from mare’s milk, while that produced in this country and other parts of Europe is usually, probably always, made from cow’s milk. For this reason there is a difference in the preparation which may or may not be of consequence. It has been asserted that the ferment used in Russia differs from ordinary yeast, but this has not been established.

In an article on this subject, contributed by D. H. Davies to the Pharmaceutical Journal and Transactions, it is pointed out that mare’s milk contains less casein and fatty matter than cow’s milk, and he states that it is “therefore far more easy of digestion.” He thinks that cow’s milk yields a better preparation when diluted with water to reduce the percentage of casein, etc. He proposes the following formula:

Fresh milk 12 ounces

Water 4 ounces

Brown sugar 150 grains

Compressed yeast 24 grains

Milk sugar 3 drachms

Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion.

Strong bottles are very essential, champagne bottles being frequently used, and the corks should fit tightly; in fact, it is almost necessary to use a bottling machine for the purpose, and once the cork is properly fixed it should be wired down. Many failures have resulted because the corks did not fit properly, the result being that the carbon dioxide escaped as formed and left a worthless preparation. It is further necessary to keep the preparation at a moderate temperature, and to be sure that the article is properly finished the operator should gently shake the bottles each day for about 10 minutes to prevent the clotting of the casein. It is well to take the precaution of rolling a cloth around the bottle during the shaking process, as the amount of gas generated is great, and should the bottle be weak it might explode.

Kogelman says that if 1 volume of buttermilk be mixed with 1 or 2 volumes of sweet milk, in a short time lively fermentation sets in, and in about 3 days the work is completed. This, according to the author, produces a wine-scented fluid, rich in alcohol, carbon dioxide, lactic acid, and casein, which, according to all investigations yet made, is identical with koumiss. The following practical hints are given for the production of a good article: The sweet milk used should not be entirely freed from cream; the bottles should be of strong glass; the fermenting milk must be industriously shaken by the operator at least 3 times a day, and then the cork put in firmly, so that the fluid will become well charged with carbon-dioxide gas; the bottles must be daily opened and at least twice each day brought nearly to a horizontal position, in order to allow the carbon dioxide to escape and air to enter; otherwise fermentation rapidly ceases. If a drink is desired strong in carbonic acid, the bottles, toward the end of fermentation, should be placed with the necks down. In order to ferment a fresh quantity of milk, simply add ¹/₃ of its volume of either actively fermenting or freshly fermented milk. The temperature should be from 50° to 60° F., about 60° being the most favorable. {117}

Here are some miscellaneous formulas:

I.—Fill a quart champagne bottle up to the neck with pure milk; add 2 ta­ble­spoon­fuls of white sugar, after dissolving the same in a little water over a hot fire; add also a quarter of a 2-cent cake of compressed yeast. Then tie the cork in the bottle securely, and shake the mixture well; place it in a room of the temperature of 50° to 95° F. for 6 hours, and finally in the ice box over night. Handle wrapped in a towel as protection if the bottle should burst. Be sure that the milk is pure, that the bottle is sound, that the yeast is fresh, to open the mixture in the morning with great care, on account of its effervescent properties; and be sure not to drink it at all if there is any curdle or thickening part resembling cheese, as this indicates that the fermentation has been prolonged beyond the proper time.

II.—Dilute the milk with ¹/₆ part of hot water, and while still tepid add ¹/₈ of very sour (but otherwise good) buttermilk. Put it into a wide jug, cover with a clean cloth, and let stand in a warmish place (about 75° F.) for 24 hours; stir up well, and leave for another 24 hours. Then beat thoroughly together, and pour from jug to jug till perfectly smooth and creamy. It is now “still” koumiss, and may be drunk at once. To make it sparkling, which is generally preferred, put it into champagne or soda-water bottles; do not quite fill them, secure the corks well, and lay them in a cool cellar. It will then keep for 6 or 8 weeks, though it becomes increasingly acid. To mature some for drinking quickly, it is as well to keep a bottle or two to start with in some warmer place, and from time to time shake vigorously. With this treatment it should, in about 3 days, become sufficiently effervescent to spurt freely through a champagne tap, which must be used for drawing it off as required. Later on, when very frothy and acid it is more pleasant to drink if a little sweetened water (or milk and water) is first put into the glass. Shake the bottle, and hold it inverted well into the tumbler before turning the tap. Having made one lot of koumiss as above you can use some of that instead of buttermilk as a ferment for a second lot, and so on 5 or 6 times in succession; after which it will be found advisable to begin again as at first. Mare’s milk is the best for koumiss; then ass’s milk. Cow’s milk may be made more like them by adding a little sugar of milk (or even loaf sugar) with the hot water before fermenting. But perhaps the chief drawback to cow’s milk is that the cream separates permanently, whereas that of mare’s milk will remix. Hence use partially skimmed milk; for if there is much cream it only forms little lumps of butter, which are apt to clog the tap, or are left behind in the bottle.

Kwass.—Kwass is a popular drink among the Russian population of Kunzews, prepared as follows: In a big kettle put from 13 to 15 quarts of water, and bring to a boil, and when in active ebullition pour in 500 grams of malt. Let boil for 20 minutes, remove from the fire, let cool down, and strain off. The liquid is now put into a clean keg or barrel, 30 grams (about an ounce) of best compressed yeast added along with about 600 grams (20 ounces) of sugar, and the cask is put in a warm place to ferment. As soon as bubbles of carbonic gas are detected on the surface of the liquid, it is a signal that the latter is ready for bottling. In each of the bottles, which should be strong and clean, put one big raisin, fill, cork, and wire down. The bottles should be placed on the side, and in the coolest place available—best, on ice. The liquor is ready for drinking in from 2 to 3 days, and is said to be most palatable.

“Braga.”—Braga is a liquid of milky turbidity, resembling café au lait in color, and forming a considerable precipitate if left alone. When shaken it sparkles and a little gas escapes. Its taste is more or less acid, possessing a pleasant flavor.

About 35 parts of crushed millet, to which a little wheat flour is added, are placed in a large kettle. On this about 400 parts of water are poured. The mixture is stirred well and boiled for 3 hours. After settling for 1 hour the lost water is renewed and the boiling continued for another 10 hours. A viscous mass remains in the kettle, which substance is spread upon large tables to cool. After it is perfectly cool, it is stirred with water in a wooden trough and left to ferment for 8 hours. This pulp is sifted, mixed with a little water, and after an hour the braga is ready for sale. The taste is a little sweetish at first, but becomes more and more sourish in time. Fermentation begins only in the trough.

Winter Beverages:

Campchello.—Thoroughly beat the yolks of 12 fresh eggs with 2 ¹/₄ pounds finely powdered, refined sugar, the juice {118} of 3 lemons and 2 oranges, and 3 bottles of Grâves or other white wine, over the fire, until rising. Remove, and slowly beat 1 bottle of Jamaica rum with it.

Egg Wine.—Vigorously beat 4 whole eggs and the yolks of 4 with ¹/₂ pound of fine sugar; next add 2 quarts of white wine and beat over a moderate fire until rising.

Bavaroise Au Cognac.—Beat up the yolks of 8 eggs in 1 quart of good milk over the fire, until boiling, then quickly add 5 ounces of sugar and ¹/₈ quart of fine cognac.

Bavaroise Au Café.—Heat 1 pint of strong coffee and 1 pint of milk, 5 ounces of sugar, and the yolks of 8 eggs, until boiling, then add ¹/₁₆ quart of Jamaica rum.

Carbonated Pineapple Champagne.—

Plain syrup, 42° 10 gallons

Essence of pineapple 8 drachms

Tincture of lemon 5 ounces

Carbonate of magnesia 1 ounce

Liquid saffron 2 ¹/₂ ounces

Citric-acid solution 30 ounces

Caramel 2 ¹/₂ ounces

Filter before adding the citric-acid solution and limejuice. Use 2 ounces to each bottle.

A German Drink.—To 100 parts of water add from 10 to 15 parts of sugar, dissolve and add to the syrup thus formed an aqueous extract of 0.8 parts of green or black tea. Add fresh beer or brewers’ yeast, put in a warm place and let ferment. When fermentation has progressed to a certain point the liquid is cleared, and then bottled, corked, and the corks tied down. The drink is said to be very pleasant.

Limejuice Cordial.—Limejuice cordial that will keep good for any length of time may be made as follows: Sugar, 6 pounds; water, 4 pints; citric acid, 4 ounces; boric acid, ¹/₂ ounce. Dissolve by the aid of a gentle heat, and when cold add refined limejuice, 60 ounces; tincture of lemon peel, 4 ounces; water to make up to 2 gallons, and color with caramel.

Summer Drink.—

Chopped ice 2 ta­ble­spoon­fuls

Chocolate syrup 2 ta­ble­spoon­fuls

Whipped cream 3 ta­ble­spoon­fuls

Milk ¹/₂ cup

Carbonated water ¹/₄ cup

Shake or stir well before drinking. A ta­ble­spoon­ful of vanilla ice cream is a desirable addition. A plainer drink is made by combining the syrup, ³/₄ cup of milk, and the ice, and shaking well.

American Champagne.—Good cider (crab-apple cider is the best), 7 gallons; best fourth-proof brandy, 1 quart; genuine champagne wine, 5 pints; milk, 1 gallon; bitartrate of potassa, 2 ounces. Mix, let stand a short time; bottle while fermenting. An excellent imitation.

British Champagne.—Loaf sugar, 56 pounds; brown sugar (pale), 48 pounds; water (warm), 45 gallons; white tartar, 4 ounces; mix, and at a proper temperature add yeast, 1 quart; and afterwards sweet cider, 5 gallons; bruised wild cherries, 14 or 15 ounces; pale spirits, 1 gallon; orris powder, ¹/₂ ounce. Bottle while fermenting.

Champagne Cider.—Good pale cider, 1 hogshead; spirits, 3 gallons; sugar, 20 pounds; mix, and let it stand one fortnight; then fine with skimmed milk, ¹/₂ gallon; this will be very pale, and a similar article, when properly bottled and labeled, opens so briskly that even good judges have mistaken it for genuine champagne.

Beer:

Scotch Beer.—Add 1 peck malt to 4 gallons of boiling water and let it mash for 8 hours, and then strain, and in the strained liquor boil:

Hops 4 ounces

Coriander seeds 1 ounce

Honey 1 pound

Orange peel 2 ounces

Bruised ginger 1 ounce

Boil for half an hour, then strain and ferment in the usual way.

Hop Bitter Beer.—

Coriander seeds 2 ounces

Orange peel 4 ounces

Ginger 1 ounce

Gentian root ¹/₂ ounce

Boil in 5 gallons of water for half an hour, then strain and put into the liquor 4 ounces hops and 3 pounds of sugar, and simmer for 15 minutes, then add sufficient yeast, and bottle when ready.

Sarsaparilla Beer.—I.—Compound extract of sarsaparilla, 1 ¹/₂ ounces; hot water, 1 pint; dissolve, and when cold, add of good pale or East India ale, 7 pints.

II.—Sarsaparilla (sliced), 1 pound; guaiacum bark (bruised small), ¹/₄ pound; guaiacum wood (rasped) and licorice root (sliced), of each, 2 ounces; aniseed (bruised), 1 ¹/₂ ounces; mezereon {119} root-bark, 1 ounce; cloves (cut small), ¹/₄ ounce; moist sugar, 3 ¹/₂ pounds; hot water (not boiling), 9 quarts; mix in a clean stone jar, and keep it in a moderately warm room (shaking it twice or thrice daily) until active fermentation sets in, then let it repose for about a week, when it will be ready for use. This is said to be superior to the other preparations of sarsaparilla as an alterative or purifier of the blood, particularly in old affections. That usually made has generally only ¹/₂ of the above quantity of sugar, for which molasses is often substituted; but in either case it will not keep well; whereas, with proper caution, the products of the above formulas may be kept for 1 or even 2 years. No yeast must be used. Dose: A small tumblerful 3 or 4 times a day, or oftener.