This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Celery Seed ...................... 2 ounces.
Bruise the Celery Seed finely, pack in a small percolator, and gradually pour on a pint of alcohol; then add water until first a pint of tincture and then a pint of infusion has passed; mix these, triturate with a dram of carbonate of magnesia, and filter through paper. As thus made, extract of celery has a light brown color, an agreeable odor and a well marked taste of celery.
Celery Seed (fresh crushed)......
Alcohol (Atwood's, diluted 1 to 2).
Mix and macerate for seven days, and filter.