table use: Moisten 50 parts of coffee, freshly roasted and powdered as
before, with cold water, and add to it a little egg albumen and stir
in. Pour over the whole 400 parts of boiling water, set on the fire,
and let come to a boil. As the liquid foams, stir down with a spoon,
but let it come to a boil for a moment; add a little cold water, cover
tightly, and set aside in a warm place. Exhaust the residual coffee
with 300 parts of boiling water, as detailed in the first process, and
to the filtrate add carefully the now clarified extract, up to 600
parts, by adding boiling water. Proceed to make the syrup by the method
detailed above.
III.—To make a more permanent extract of coffee saturate 600 parts
of freshly roasted coffee, ground moderately fine, with any desired
quantity of a 1 in 3 mixture of alcohol of 94 per cent and distilled
water, and pack in a percolator. Close the faucet and let stand,
closely stoppered, for 24 hours; then pour on the residue of the
alcohol and water, and let run through, adding sufficient water, at
the last, so as to compensate for what boils away. Set this aside,
and continue the percolation, with boiling water, until the powder is
exhausted. Evaporate the resultant percolate down to the consistency of
the alcoholic extract, and mix the two. If desired, the result may be
evaporated down to condition of an extract. To dissolve, add boiling
water.
IV.—This essence is expressly adapted to boiling purposes. Take 3
pounds of good coffee, 4 ounces of granulated sugar, 4 pints of pure
alcohol, 6 pints of hot water. Have coffee fresh roasted and of a
medium grinding. Pack in a glass percolator, and percolate it with
a menstruum, consisting of the water and the alcohol. Repeat the
percolation until the desired strength is obtained, or the coffee
exhausted; then add the sugar and filter.
V.—Mocha coffee 1 pound
Java coffee 1 pound
Glycerine, quantity sufficient.
Water, quantity sufficient.
Grind the two coffees fine, and mix, then moisten with a mixture
of 1 part of glycerine and 3 parts of water, and pack in a glass
percolator, and percolate slowly until 30 ounces of the percolate is
obtained. It is a more complete extraction if the menstruum be poured
on in the condition of boiling, and it be allowed to macerate for
20 minutes before percolation commences. Coffee extract should, by
preference, be made in a glass percolator. A glycerine menstruum is
preferable to one of dilute alcohol, giving a finer product.
VI.—Coffee, Java, roasted, No. 20 powder 4 ounces
Glycerine, pure 4 fluidounces
Water, quantity sufficient.
Boiling, quantity sufficient.
Moisten the coffee slightly with water, and pack firmly in a tin
percolator; pour on water, gradually, until 4 fluidounces are obtained,
then set aside. Place the coffee in a clean tin vessel, with 8
fluidounces of water, and boil for 5 minutes. Again place the coffee
in the percolator with the water (infusion), and when the liquid has
passed, or drained off, pack the grounds firmly, and pour on boiling
water until 8 fluidounces are obtained. When cold, mix the first
product, and add the glycerine, bottle, and cork well.
The excellence of this extract of coffee, from the manner of its
preparation, will be found by experience to be incomparably superior to
that made by the {314} formulas usually recommended, the reason being
apparent in the first step in the process.
«Coffee Essence.»—
Best ground Mocha coffee 4 pounds
Best ground chicory 2 pounds
Boil with 2 gallons of water in a closed vessel and when cold, strain,
press, and make up to 2 gallons, and to this add
Rectified spirit of wine 8 ounces
Pure glycerine (fluid) 16 ounces
Add syrup enough to make 4 gallons, and mix intimately.
«Cucumber Essence.»—Press the juice from cucumbers, mix with an equal
volume of alcohol and distil. If the distillate is not sufficiently
perfumed, more juice may be added and the mixture distilled. It is said
that the essence thus prepared will not spoil when mixed with fats in
the preparation of cosmetics.
«Fruit Jelly Extract.»—Fill into separate paper bags:
Medium finely powdered gelatin 18 parts
Medium finely powdered citric acid 3 parts
Likewise into a glass bottle a mixture of any desired
Fruit essence 1 part
Spirit of wine 1 part
and dissolve in the mixture for obtaining the desired color, raspberry
red or lemon yellow, 1/10 part.
For use, dissolve the gelatin and the citric acid in boiling water,
adding
Sugar 125 parts
and mixing before cooling with the fruit essence mixture.
«Ginger Extracts.»—The following is an excellent method of preparing a
soluble essence or extract of ginger:
I.—Jamaica ginger 24 ounces
Rectified spirits, 60 per cent 45 ounces
Water 15 ounces
Mix and let macerate together with frequent agitations for 10 days,
then percolate, press off, and filter. The yield should be 45 ounces.
Of this take 40 ounces and mix with an equal amount of distilled water.
Dissolve 6 drachms of sodium phosphate in 5 ounces of boiling water;
let cool and add the solution to the filtrate and water, mixing well.
Add 2 drachms of calcium chloride dissolved in 5 ounces of water,
nearly cold, and again thoroughly shake the whole. Let stand for 12
hours; then filter.
Put the filtrate in a still, and distil off, at as slow a temperature
as possible, 30 ounces. Set this distillate to one side, and continue
the distillation till another 40 ounces have passed, then let the still
cool. The residue in the still, some 18 ounces, is the desired essence.
Pour out all that is possible and wash the still with the 30 ounces
of distillate first set aside. This takes up all that is essential.
Finally, filter once more, through double filter paper and preserve the
filtrate—about 40 ounces, of an amber-colored liquid containing all of
the essentials of Jamaica ginger.
Soluble Essence of Ginger.—II.—The following is Harrop’s method of
proceeding:
Fluid extract of ginger (U.S.) 4 ounces
Pumice, in moderately fine powder 1 ounce
Water enough to make 12 ounces
Pour the fluid extract into a bottle, add the pumice and shake the
mixture and repeat the shaking in the course of several hours. Now
add the water in proportion of about 2 ounces, shaking well and
frequently after each addition. When all is added repeat the agitation
occasionally during 24 hours, then filter, returning the last portion
of the filtrate until it comes through clear, and if necessary add
sufficient water to make 12 ounces.
III.—Jamaica ginger, ground 2 pounds
Pumice stone, ground 2 ounces
Lime, slaked 2 ounces
Alcohol, dilute 4 pints
Rub the ginger with the pumice stone and lime until thoroughly mixed.
Moisten with the dilute alcohol until saturated and place in a narrow
percolator, being careful not to use force in packing, but simply
putting it in to obtain the position of a powder to be percolated, so
that the menstruum will go through uniformly. Finally, add the dilute
alcohol and proceed until 4 pints of percolate are obtained. Allow the
liquid to stand for 24 hours; then filter if necessary.
IV.—Tincture ginger 480 parts
Tincture capsicum 12 parts
Oleoresin ginger 8 parts
Magnesium carbonate 16 parts
Rub the oleoresin with the magnesia, and add the tinctures; add about
400 {315} parts of water, in divided portions, stirring vigorously the
while. Transfer the mixture to a bottle, and allow to stand 1 week,
shaking frequently; then filter, and make up 960 parts with water.
V.—Fluid extract of ginger (U. S. P.) 4 ounces
Pumice, powdered and washed 1 ounce
Water enough to make 12 ounces
Pour the fluid extract of ginger into a bottle, and add the pumice,
shake thoroughly, set aside, and repeat the operation in the course
of several hours. Add the water, in the proportion of about 2 ounces
at a time, agitating vigorously after each addition. When all is
added, repeat the agitation occasionally during 24 hours, then filter,
returning the first portion of the filtrate until it comes through
bright and clear. If necessary, pass water through the filter, enough
to make 12 fluidounces of filtrate.
VI.—Strongest tincture of ginger 1 pint
Fresh slaked lime. 1 1/2 ounces
Salt of tartar 1/4 ounce
VII.—Jamaica ginger, ground 32 parts
Pumice stone, powdered 32 parts
Lime, slaked 2 parts
Alcohol, dilute, sufficient to make 32 parts
Rub the ginger with the pumice stone and lime, then moisten with
alcohol until it is saturated with it. Put in a narrow percolator,
using no force in packing. Allow the mass to stand for 24 hours, then
let run through. Filter if necessary.
VIII.—The following is insoluble:
Cochin ginger, cut fine 1,000 parts
Alcohol, 95 per cent 2,500 parts
Water 1,250 parts
Glycerine 250 parts
Digest together for 8 days in a very warm, not to say hot, place.
Decant, press off the roots, and add to the colature, then filter
through paper. This makes a strong, natural tasting essence.
IX.—Green Ginger Extract.—The green ginger root is freed from the
epidermis and surface dried by exposure to the air for a few hours.
It is then cut into thin slices and macerated for some days with an
equal weight of rectified spirit, which when filtered will yield an
essence possessing a very fine aroma and forming an almost perfectly
clear solution in water. If the ginger is allowed to dry more than the
few hours mentioned it will not produce a soluble essence. It is used
in some of the imported ginger ales as a flavoring only, and makes a
lovely ginger flavor.
«Hop Syrup.»—A palatable preparation not inferior to many of the
so-called hop bitters:
Hops 2 parts
Dandelion 2 parts
Gentian 2 parts
Chamomile 2 parts
Stillingia 2 parts
Orange peel 2 parts
Alcohol 75 parts
Water 75 parts
Syrup, simple 50 parts
Coarsely powder the drugs and exhaust with the water and alcohol mixed.
Decant, press out and filter, and finally add the syrup. The dose is a
wineglassful 2 or 3 times daily.
«Lemon Essences.»—I.—Macerate the cut-up fresh peelings of 40 lemons
and 30 China oranges in 8 quarts of alcohol and 2 quarts of water,
for 2 or 3 days, then distil off 8 quarts. Every 100 parts of this
distillate is mixed with 75 parts of citric acid dissolved in 200 parts
of water, colored with a trace of orange and filtered through talc.
Each 200 parts of the filtrate is then mixed with 2 quarts of syrup.
II.—Twenty-five middle-sized lemons are thinly peeled, the peelings
finely cut, and the whole, lemons and peels, put to macerate in a
mixture of 3 pints 90 per cent alcohol and 5 quarts water. Let macerate
for 24 hours. Add 10 drops lemon and 10 drops orange oil; then slowly
distil off 4 quarts. The distillate will be turbid, but if left to
stand in a cool, dark place for a week it will filter off clear, and
should make a clear mixture with equal parts of water and simple syrup.
If it does not, add with a pipette, drop by drop, sufficient alcohol to
make it do so. Finally, dissolve in the mixture 4 drachms of vanillin,
and color with a few drops of tincture of turmeric and a little caramel.
III.—Peel thinly and lightly, 25 medium-sized fresh lemons and 1
orange, and cut the peelings into very small pieces. Macerate in 55
drachms 96 per cent alcohol, for 6 hours. Filter off the macerate
without pressing. Dilute the filtrate with 3 pints water and set aside
for eight days, shaking frequently. At {316} the end of this time
filter. The filtrate is usually clear, and if so, add 4 drachms of
vanillin. If not, proceed as in the second formula above.
IV.—Oil of lemon, select, 8 fluidounces; oil of lemon grass (fresh),
1 fluidrachm; peel, freshly grated, of 12 lemons; alcohol, 7 pints;
boiled water, 1 pint.
Mix and macerate for 7 days. If in a hurry for the product, percolate
through the lemon peel and filter. The addition of any other substance
than the oil and rind of the lemon is not recommended.
V.—Fresh oil of lemon 64 parts
Lemon peel (outer rind) freshly grated 32 parts
Oil of lemon grass 1 part
Alcohol 500 parts
Mix, let macerate for 14 days, and filter.
VI.—Essence of lemon 1 3/4 ounces
Rectified spirit of wine 6 ounces
Pure glycerine 3 ounces
Pure phosphate calcium 4 ounces
Distilled water to make 1 pint.
Mix essence of lemon, spirit of wine, glycerine, and 8 ounces of
distilled water, agitate briskly in a quart bottle for 10 minutes, and
introduce phosphate of calcium and again shake. Put in a filter and let
it pass through twice. Digest in filtrate for 2 or 3 days, add 1 1/2
ounces fresh lemon peel, and again filter.
VII.—Oil of lemon 6 parts
Lemon peel (freshly grated) 4 parts
Alcohol, sufficient.
Dissolve the oil of lemon in 90 parts of alcohol, add the lemon peel,
and macerate for 24 hours. Filter through paper, adding through the
filter enough alcohol to make the filtrate weigh 100 parts.
VIII.—Exterior rind of lemon 2 ounces
Alcohol, 95 per cent, deodorized 32 ounces
Oil of lemon, recent 3 fluidounces
Expose the lemon rind to the air until perfectly dry, then bruise in a
wedgwood mortar, and add it to the alcohol, agitating until the color
is extracted; then add the lemon oil.
«Natural Lemon Juice.»—I.—Take 4.20 parts of crystallized citric acid;
2 parts essence of lemons; 3 parts of alcohol of 96 per cent; 1/2
part calcium carbonate; 50 1/20 parts sodium phosphate, and 1/200
part calcium citrate, and dissolve the whole in sufficient water to
make 60 parts.
II.—Squeeze out the lemon juice, strain it to get rid of the seeds and
larger particles of pulp, etc., heat it to the boiling point, let it
cool down, add talc, shake well together and filter. If it is to be
kept a long time (as on a sea voyage) a little alcohol is added.
«Limejuice.»—This may be clarified by heating it either alone or mixed
with a small quantity of egg albumen, in a suitable vessel, without
stirring, to near the boiling point of water, until the impurities
have coagulated and either risen to the top or sunk to the bottom. It
is then filtered into clean bottles, which should be completely filled
and closed (with pointed corks), so that each cork has to displace a
portion of the liquid to be inserted. The bottles are sealed and kept
at an even temperature (in a cellar). In this way the juice may be
satisfactorily preserved.
«Nutmeg Essence.»—Oil of nutmeg, 2 drachms; mace, in powder, 1 ounce;
alcohol, 95 per cent, deodorized, 32 ounces.
Dissolve the oil in the alcohol by agitation, add the mace, agitate,
then stopper tightly, and macerate 12 hours. Filter through paper.
«Orange Extract.»—Grated peel of 24 oranges; alcohol, 1 quart; water,
1 quart; oil of orange, 4 drachms. Macerate the orange peel and oil of
orange with alcohol for 2 weeks. Add distilled water and filter.
«Orange Extract, Soluble.»—I.—Pure oil of orange, 1 1/4 fluidounces;
carbonate of magnesium, 2 ounces; alcohol, 12 fluidounces; water,
quantity sufficient to make 2 pints.
II.—Dissolve oil of orange in the alcohol, and rub it with the
carbonate of magnesium, in a mortar. Pour the mixture into a quart
bottle, and fill the bottle with water. Allow to macerate for a week or
more, shaking every day. Then filter through paper, adding enough water
through the paper to make filtrate measure 2 pints.
«Orange Peel, Soluble Extract.»—
Freshly grated orange rind 1 part
Deodorized alcohol 1 part
Macerate for 4 days and express. Add the expressed liquid to 10 per
cent of its weight of powdered magnesium carbonate {317} in a mortar,
and rub thoroughly until a smooth, creamy mixture results; then
gradually add the water, constantly stirring. Let stand for 48 hours,
then filter through paper. Keep in an amber bottle and cool place. To
make syrup of orange, add 1 part of this extract to 7 parts of heavy
simple syrup.
«Peach Extract.»—
Linalyl formate 120 minims
Amyl valerianate 8 drachms
Fluid extract orris 2 ounces
Oenanthic ether 2 drachms
Oil rue (pure German) 30 minims
Chloroform 2 drachms
Glycerine 2 ounces
Alcohol, 70 per cent, to 3 pints.
«Pineapple Essence.»—A ripe, but not too soft, pineapple, weighing
about, say, 1 pound, is mashed up in a mortar with Tokay wine, 6
ounces. The mass is then brought into a flask with 1 pint of water, and
allowed to stand 2 hours. Alcohol, 90 per cent, 3/4 pint, is then
added and the mixture distilled until 7 quarts of distillate have been
collected. Cognac, 9 ounces, is then added to the distillation.
«Pistachio Essence.»—
I.—Essence of almond 2 fluidounces
Tincture of vanilla 4 fluidounces
Oil of neroli 1 drop
II.—Oil of orange peel 4 fluidrachms
Oil of cassia 1 fluidrachm
Oil of bitter almond 15 minims
Oil of calamus 15 minims
Oil of nutmeg 1 1/2 fluidrachms
Oil of clove 30 minims
Alcohol 12 fluidounces
Water 4 fluidounces
Magnesium carbonate 2 drachms
Shake together, allow to stand 24 hours, and filter.
«Pomegranate Essence.»—
Oil of sweet orange 3 parts
Oil of cloves 3 parts
Tincture of vanilla 15 parts
Tincture of ginger 10 parts
Maraschino liqueur 150 parts
Tincture of coccionella 165 parts
Distilled water 150 parts
Phosphoric acid, dilute 45 parts
Alcohol, 95 per cent, quantity sufficient to make 1000 parts.
Mix and dissolve.
«Quince Extract.»—
Fluid extract orris 2 ounces
Oenanthic ether 1 1/2 ounces
Linalyl formate 90 minims
Glycerine 2 ounces
Alcohol, 70 per cent, to 3 pints.
«Raspberry Syrup, without Alcohol or Antiseptics.»—The majority of
producers of fruit juices are firmly convinced that the preservation of
these juices without the addition of alcohol, salicylic acid, etc., is
impossible. Herr Steiner’s process to the contrary is here reproduced:
The fruit is crushed and pressed; the juice, with 2 per cent of sugar
added, is poured into containers to about three-quarters of their
capacity, and there allowed to ferment. The containers are stoppered
with a cork through which runs a tube, whose open end is protected by a
bit of gum tubing, the extremity of which is immersed in a glass filled
with water. It should not go deeper than 4/10 of an inch high. The
evolution of carbonic gas begins in about 4 hours and is so sharp that
the point of the tube must not be immersed any deeper.
Ordinarily fermentation ceases on the tenth day, a fact that may be
ascertained by shaking the container sharply, when, if it has ceased,
no bubbles of gas will appear on the surface of the water.
The fermented juice is then filtered to get rid of the pectinic
matters, yeast, etc., and the filtrate should be poured back on the
filter several times. The juice filters quickly and comes off very
clear. The necessary amount of sugar to make a syrup is now added to
the liquid and allowed to dissolve gradually for 12 hours. At the end
of this time the liquid is put on the fire and allowed to boil up at
once, by which operation the solution of the sugar is made complete.
Straining through a tin strainer and filling into heated bottles
completes the process.
The addition of sugar to the freshly pressed juice has the advantage
of causing the fermentation to progress to the full limit, and also to
preserve, by the alcohol produced by fermentation, the beautiful red
color of the juice.
Any fermentation that may be permitted prior to the pressing out of the
juices is at the expense of aroma and flavor; but whether fermentation
occurs before or after pressure of the berry, the ordinary alcohol test
cannot determine whether the juice has been completely fermented (and
consequently whether the pectins have been completely separated) or
not. Since, in spite of the fact that the liquid remains limpid after 4
days’ {318} fermentation, the production of alcohol is progressing all
the time—a demonstration that fermentation cannot then be completed,
and that at least 10 days will be required for this purpose.
An abortive raspberry syrup is always due to an incomplete or faulty
fermentation, for too often does it occur that incompletely fermented
juices after a little time lose color and become turbid.
The habit of clarifying juices by shaking up with a bit of paper, talc,
etc., or boiling with albumen is a useless waste of time and labor.
By the process indicated the entire process of clarification occurs
automatically, so to speak.
«Deep Red Raspberry Syrup.»—A much deeper and richer color than that
ordinarily attained may be secured by adding to crushed raspberries,
before fermentation, small quantities of sugar, sifted over the surface
in layers. The ethylic alcohol produced by fermentation in this manner
aids in the extraction of the red coloring matter of the fruit.
Moreover, the fermented juice should never be cooked over a fire, but
by superheated steam. Only in this way can caramelization be completely
avoided. Only sugar free from ultramarine and chalk should be used in
making the syrup, as these impurities also have a bad influence on the
color.
«Raspberry Essences.»—
I.—Raspberries, fresh 16 ounces
Angelica (California) 6 fluidounces
Brandy (California) 6 ounces
Alcohol 6 ounces
Water, quantity sufficient.
Mash the berries to a pulp in a mortar or bowl, and transfer to a
flask, along with the Angelica, brandy, alcohol, and about 8 ounces of
water. Let macerate overnight, then distil off until 32 ounces have
passed over. Color red. The addition of a trifle of essence of vanilla
improves this essence.
II.—Fresh raspberries 200 grams
Water, distilled 100 grams
Vanilla essence 2 grams
Pulp the raspberries, let stand at a temperature of about 70° F. for 48
hours, and then add 100 grams of water. Fifty grams are then distilled
off, and alcohol, 90 per cent, 25 grams, in which 0.01 vanillin has
been previously dissolved, is added to the distillate.
«Sarsaparilla, Soluble Extract.»—
Pure oil of wintergreen 5 fluidrachms
Pure oil of sassafras 5 fluidrachms
Pure oil of anise 5 fluidrachms
Carbonate of magnesium 2 1/2 ounces
Alcohol 1 pint
Water, quantity sufficient to make 2 pints.
Dissolve the various oils in the alcohol, and rub with carbonate of
magnesium in a mortar. Pour the mixture into a quart bottle, and fill
the bottle with water. Allow to macerate for a week or more, shaking
every day. Then filter through the paper, adding enough water through
the paper to make the finished product measure 2 pints.
«Strawberry Juice.»—Put into the water bath 1,000 parts of distilled
water and 600 parts of sugar and boil, with constant skimming, until
no more scum arises. Add 5 parts of citric acid and continue the
boiling until about 1,250 parts are left. Stir in, little by little,
500 parts of fresh strawberries, properly stemmed, and be particularly
careful not to crush the fruit. When all the berries are added, cover
the vessel, remove from the fire, put into a warm place and let stand,
closely covered, for 3 hours, or until the mass has cooled down to
the surrounding temperature, then strain off through flannel, being
careful not to crush the berries. Prepare a sufficient number of pint
bottles by filling them with warm water, putting them into a kettle
of the same and heating them to boiling, then rapidly emptying and
draining as quickly as possible. Into these pour the hot juice, cork
and seal the bottles as rapidly as possible. Juice thus prepared
retains all the aroma and flavor of the fresh berry, and if carefully
corked and sealed up will retain its properties a year.
«Strawberry Essence.»—
Strawberries, fresh 16 ounces
Angelica (California) 6 fluidounces
Brandy (California) 6 ounces
Alcohol 8 ounces
Water, quantity sufficient.
Mash the berries to a pulp in a mortar or bowl, and transfer to a
flask, along with the Angelica, brandy, alcohol, and about 8 ounces of
water. Let macerate overnight, then distil off until 32 ounces have
passed over. Color strawberry red. The addition of a little essence of
vanilla and a hint of lemon improves this essence. {319}
«Tea Extract.»—
I.—Best Souchong tea 175 parts
Cinnamon 3 parts
Cloves 3 parts
Vanilla 1 part
Arrack 800 parts
Rum 200 parts
Coarsely powder the cinnamon, clove, etc., mix the ingredients, and
let macerate for 3 days, then filter, press off, and make up to 1,000
parts, if necessary, by adding rum. The Souchong may be replaced by
any other brand of tea, and the place of the arrack may be occupied
by Santa Cruz, or New England rum. The addition of fluid extract of
kola nut not only improves the taste, but gives the drink a remarkably
stimulating property. The preparation makes a clear solution with
either hot or cold water and keeps well.
II.—Tea, any desirable variety, 16 ounces; glycerine, 4 ounces; hot
water, 4 pints; water, sufficient to make 1 pint.