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Monograph on Flavoring Extracts With Essences, Syrups, and Colorings | by Joseph Harrop



Also formulas for their preparation. with appendix intended for the use of druggists.

TitleMonograph on Flavoring Extracts With Essences, Syrups, and Colorings
AuthorJoseph Harrop
PublisherColumbus, O. Harrop & Co., Publishers
Year1891
Copyright1891, Joseph Harrop
AmazonMonograph On Flavoring Extracts With Essences, Syrups And Colorings

By Joseph Harrop, Ph. G., For some years engaged in their exclusive manufacture.

Dedicated to the intelligent Drug-gists of America, in whose intelligence we firmly believe, trusting that in the near future this term will prove synonymous with every member of the profession.

-Preface
One need not expect that in the perusal of this book he will find formulas for all the fine flavors of the Orient, how best to mix the paste of almonds with sugar, or how orange blossoms are to be bea...
-Introduction
As this work is supposed to be for the use of druggists, no description of weights or measures is thought necessary, nor scarcely a word of explanation, save to observe that when we say ounces or poun...
-Part First. Articles Used in the Manufacture of Flavoring Extracts
It must be remembered that both good ingredients and skillful manipulation are essential to success, with even the best of formulas Prof. H. M. Whelpley. Flavoring Extracts. Articles Used In Manu...
-Alcohol
Alcohol being the universal menstruum for the preparation of flavoring extracts, we will first consider the various kinds found on the market, and will call them: First - Ordinary Alcohol. Second - ...
-Water
This article, from its name, may look quite thin and transparent, and, from a commercial standpoint, this is true; but when we look at it from an economic angle, we have quite a different conception o...
-Essential Oils
These are the most numerous and important constituents in the bases of flavorings, because of their concentrated form and cheapness of price, as well as the greater convenience in their application, a...
-Part Second. Flavoring Extracts
The manufacture of flavoring extracts belongs properly to the art of pharmacy, but the business, through competition, has fallen into such hands that there is no longer any uniformity in the quality ...
-Vanilla Beans
The vanilla bean being the source of the most important and valuable flavoring which we have, will first be considered. The bean-producing plant is a climbing parasite, the Vanilla Planifolia, of And...
-Tonka Beans. Tonga Beans
Tonka bean is the seed of Diplerix Odor-ata, of Wildinham, a large tree growing in Guiana. It is not described as being used for, or recommended as, a flavoring for culinary purposes, in the text-book...
-Oil of Lemon
This oil, from which the extract is produced, comes next in importance, as a flavoring, to vanilla, because so extensively used. Oil of lemon is a volatile oil, separated by mechanical means from fre...
-Lemon Extract
This largely used extract, perhaps, from its extensive manufacture and sale, has suffered more abuse and misrepresentation than all the others combined, excepting vanilla, although its preparation, if...
-Oil of Orange
The oil of orange is the source of the flavoring of that name. It is a volatile oil, extracted by mechanical means from fresh orange peel, which is the rind of Citrus Aurantium, Risso; specific gravit...
-Extract of Bitter Almond
Extract of Bitter Almond. a (EXTRACT of peach) Oil of Bitter Almond............ 2 fl. drams. Alcohol (95 per cent, deodorized), 1 pint. Tincture of Turmeric or Saff...
-Extract of Rose
Extract of Rose. a Oil of Rose..................... 1/2 fl. dram. Hundred-leaved Roses (recent)... 1 ounce. Deodorized Alcohol............. 1 pint. Bruis...
-Extract of Nectarine
Oil of Bitter Almonds.......... 45 drops. Oil of Lemon ................................................. 3/4 fl. ounce. Oil of Orange................. 3/4 11. ou...
-Extract of Cinnamon
Extract of Cinnamon. a Oil of Cinnamon.............. 2 fl. drams. Ceylon Cinnamon (in powder) . 1/2 ounce. Alcohol (deodorized).......... 1 pint. Water...
-Extract of Nutmeg or Mace
Extract of Nutmeg or Mace. a Oil of Nutmeg (of good quality) 2 fl. drams. Mace (in coarse powder)........ 1 ounce. Alcohol (deodorized).......... 2 pints. ...
-Extract of Cloves
Extract of Cloves. a Oil of Cloves.................... 2 fl. drams. Cloves (in coarse powder)........ 1 ounce. Alcohol (deodorized)............ 2 pints. ...
-Extract of Allspice
Oil of Allspice.................. 2 fl. drams. Allspice (in coarse powder)...... 1 ounce. Alcohol (deodorized)............ 2 pints. Mix the Oil and powder...
-Extract of Ginger
Jamaica Ginger (in fine powder) ... 4 ounces. Simple Syrup..................... 1/2 pint. Alcohol (deodorized), a sufficient quantity. Pack the Ginger, moistened with ...
-Extract of Black Pepper
Black Pepper (in fine powder) . ... 4 ounces. Alcohol (deodorized, sufficient to make)......................... 2 pints. Pack the Pepper, moistened with a little alcoho...
-Extract of Capsicum. Extract of Cayenne
Cayenne Pepper (in fine powder) . . 4 ounces. Alcohol (deodorized, sufficient to make)...................... 2 pints. Moisten, pack, and proceed as in formula for black...
-Extract of Celery
Extract of Celery. a Celery Seed ...................... 2 ounces. Alcohol, 95 per cent, deodorized, and water, each a sufficient quantity. Bruise the Celery Seed finely, pack in a small percolator,...
-Extract of Pot or Soup Herbs
Extract of Pot or Soup Herbs. a Thyme, Sweet Marjoram, Sweet Basil, Summer Savory (of each)....... 1 ounce. Celery Seed....................... 1 dram. Bruise all toget...
-Extract of Thyme
Thyme.......................... 2 ounces. Alcohol (Atwood's, diluted, sufficient to make) ....................... 1 pint. Bruise the Thyme well in an iron mortar, moist...
-Extract of Coriander
Coriander (in powder)............ 4 ounces. Oil of Coriander................. 1 fl. dram. Alcohol (Atwood's, 95 per cent) . . 1 1/2 pints. Water ..........
-Extract of Teaberry or Wintergreen
Teaberries (ripe).............. 4 pints. Oil of Teaberry................. 1 fl. ounce. Alcohol (Atwood's, diluted, q. s.). . 1 gallon. Mix and macerate fo...
-Extract of Sarsaparilla
Extract of Sarsaparilla. a Oil of Anise, Oil of Sassafras (of each)....................... 6 1/2 fl. drams. Oil of Gaultheria ......................................... 4 3/...
-Extract of Chocolate
Chocolate (powdered)*................... 4 ounces. Syrup.............................................. 5 fl. ounces. Glycerin (pure)............................... ...
-Extract of Coffee
Coffee (Java, roasted, No. 20 powder) ....................... 4 ounces. Glycerin (pure) ................................................ 4 fl. ounces. Water and Boili...
-Part Third. Flavoring Essences. Fruit Essences, Artificial Essences, Artificial Flavors
These Essences are intended to represent the flavoring principles of plants, and have come to be extensively used. They are sometimes called extracts. Fruit essences are made from combinations of e...
-Essence of Pineapple
Essence of Pineapple. a (extract (?) of pineapple) Chloroform....................... 1 part. Aldehyd.......................... 1 part. Butyric Ether...................
-Essence of Strawberry
Essence of Strawberry. a Nitrous Ether................ 1 part. Acetic Ether..................... 5 parts. Formic Ether.,................... 1 part. But...
-Essence of Raspberry
Essence of Raspberry. a Nitrous Ether..................... 1 part. Aldehyd ............................................................................ 1 part. Aceti...
-Essence of Melon
Aldehyd......................... 2 parts. Formic Ether...................... 1 part. Butyric Ether..................... 4 parts. Valerianic Ether .........
-Essence of Gooseberry
Aldehyd ........................................................................ 1 part. Acetic Ether..................... 5 parts. Benzoic Ether........................
-Essence of Grape
Chloroform.......................................... 2 parts. Aldehyd............................................ 2 parts. Formic Ether................... 2 part...
-Essence of Apple
Chloroform ................................................................ 1 part, Nitrous Ether..................... 1 part. Aldehyd ..................................
-Essence of Orange
Chloroform........................ 2 parts. Aldehyd.......................... 2 parts. Acetic Ether..................... 5 parts. Formic Ether.............
-Essence of Lemon
Chloroform........................ 1 part. Nitrous Ether.................... 1 part. Aldehyd ............................................................................
-Essence of Pear
Acetic Ether...................... 5 parts. Amyl-Acetic Ether................ 2 parts. Glycerin ........................ 2 parts. Alcohol (deodorized).....
-Essence of Black Cherry
Acetic Ether...................... 10 parts. Benzoic Ether..................... 5 parts. Oil of Persicot ................... 2 parts. Oxalic Acid (s...
-Essence of Cherry
Acetic Ether..................... 5 parts. Benzoic Ether..................... 5 parts. OEnanthylic Ether................. 1 part. Benzoic Acid (saturate...
-Essence of Plum
Aldehyd........................... 5 parts. Acetic Ether...................... 5 parts. Formic Ether...................... 1 part. Butyric Ether...........
-Essence of Apricot
Chloroform ................................................................. 1 part. Formic Ether...................... 10 parts. Valerianic Ether.......................
-Essence of Banana
Butyric Ether..................... 10 parts. Amyl-Acetic Ether................ 10 parts. Glycerin.......................... 5 parts. Alcohol (deodorized...
-Essence of Peach
Aldehyd ....................... 2 parts. Acetic Ether..................... 5 parts. Formic Ether...................... 5 parts. Butyric Ether..............
-Essence of Currant
Aldehyd...........-.............. . 1 part. Acetic Ether..................... 5 parts. Benzoic Ether........ ............................................ 1 part....
-Acid Solutions
The acids used in the above formulas are alcoholic solutions saturated in the cold, which, by the way, is a comparative phrase; as cold as your store or shop would be liable to get, or at a temperat...
-Part Fourth. Syrups
The use of plain syrup for diluting the stronger flavors is a necessity, and way be met by either making it direct from granulated sugar or the purchase of rock candy syrup. The latter is furnished, ...
-Syrup of Vanilla
Syrup of Vanilla. a Extract of Vanilla ............................ 2 fl. ounces. Syrup (sufficient to make)............... 2 pints. Mix well. This syrup of vanilla w...
-Syrup of Lemon - U. S
Lemon Juice (recently expressed and strained)................................ 17 fl. ounces. Fresh Lemon Peel............. 1 ounce. Sugar (in coarse powder).............
-Syrup of Citric Acid - U.S
Citric Acid..... ................................................. 150 grains. Water........................ 3 fl. drams. Spirit of Lemon................ 100 mil...
-Syrup of Lemon
Syrup of Lemon. a Solution of Citric Acid (1 to 10). . 3 11. ounces. Spirit of Lemon................. 11/2 fl. ounces. Syrup ......................... 8 pints. ...
-Syrup of Orange - U. S
Sweet Orange Peel (fresh, deprived of the inner white layer and cut in small pieces)...... 2 1/2 ounces. Alcohol (deodorized)....................... 3 fl. ounces. Pre...
-Fruit Syrup Formulas
From reliable fruit juices fruit syrups may be made for immediate use by mixing the contents of a bottle with three or four times its bulk of dense simple syrup or rock candy syrup. Beyond this point...
-Syrup of Raspberry - U.S
The U. S. formula for syrup of raspberry produces a similar preparation, but contains more alcohol than the preceding one. The additional precaution is added here, however, to avoid the use of tinned...
-Fruit Syrup of Strawberry
Fruit Syrup of Strawberry. a Strawberry Juice.............. 32 fl. ounces. Sugar......................... 128 ounces. Water........................ 32 fl. ounce...
-Fruit Syrup of Pineapple
Pineapple Juice............... 32 fl. ounces. Sugar....................... 128 ounces. Water......,................. 32 fl. ounces. Mix the Pineapple Juic...
-Syrup of Coffee
Syrup of Coffee. a Java Coffee (ground very fine)..... 2 pounds. Sugar............................ 4 pounds. Alcohol (deodorized).............. 2 pints. ...
-Syrup of Egg Phosphate
Lemon Syrup.............. 2 pints. Orange Syrup.............. 2 pints. Eggs...................... 2 2/3 dozens. Phosphoric Acid (U. S.). .. . 1 to ...
-Syrup of Ginger - U.S
Fluid Extract of Ginger......... 1 fl. ounce. Sugar (in coarse powder)........ 30 ounces. Water (sufficient to make about). 2 pints. Rub the Fluid Extract...
-Syrup of Capsicum
Extract of Capsicum ..................................... 1 fl. ounce. Syrup.......................... 2 pints. Tincture of cochineal, sufficient. Mix well. This syrup...
-Syrup of Root Beer
Root Beer Extract......... 1 to 2 fl. ounces. Thin Simple Syrup........ 4 pints. Mix well and color with solution of caramel to suit. ...
-Syrup of Sarsaparilla
Syrup of Sarsaparilla. a Compound Syrup of Sarsaparilla (U.S.)...................... 4 fl. ounces. Thin Simple Syrup ............. 4 pints. Solution of Caramel.........
-Syrup of Iron Malt and Phosphate
Solution of Pyrophosphate of Iron (1 to 8)......................................... 2 fl. drams. Extract of Malt................. 1 fl. ounce. Solution of Acid Pho...
-Part Fifth. Colorings
The proper employment of colorings in the various formulas given in this work is of considerable importance, more especially the kinds fit or best fitted to be used. Our observation, extending throug...
-Fruit Colorings
Without doubt, the most desirable kind of coloring for extracts, essences and syrups is the juice of natural fruits. To these there can be no possible objection; the only trouble is the inconvenience ...
-Part Sixth. Appendix
As to the use of colorings in flavoring extracts, syrups, and so forth, there can be no doubt that those of vegetable or others of harmless origin only, should be recommended and used. We are equally ...
-Preservation of Lemons
Mr. George Mee, of London, England, says he has for some time adopted a plan for securing fresh lemons at all seasons of the year, by simply varnishing them with a solution of shellac in spirit of win...
-Restoring Essential Oils
Essential oils which have become deteriorated in odor by age, may be restored by shaking for fifteen minutes with a thick cream, made of powdered borax, animal charcoal and water, and then filtering. ...
-Adulterated Oil of Bitter Almonds
Oil of bitter almonds, adulterated with an admixture of nitro-benzole, may be detected by solution of potassa. The liquid is green if nitro-benzole is present, and upon dilution three layers are forme...
-Simple Separating Funnel
Take a glass tube, four or five inches long and one-fourth of an inch in diameter. Close one end by fusing in the flame of a spirit lamp; three-fourths of an inch from this end file a hole with a rat-...
-Examination of Vanilla Beans
After a series of experiments, I confess my disappointment at the results, as I had for years been led to believe that all that was good in Vanilla existed in the rind. * * * I feel safe in asserting...
-Estimation of Oil Present in Flavoring Extracts
The depths of low degree in quality or attenuation of strength, we do not pretend to delineate. Invest ten cents in a small bottle of extract, say of Lemon, and test for proportion of oil present, by...
-Some Flavoring of the Market
We have knowledge of one manufacturer who is engaged in preparing flavoring extracts for a jobbing house, who furnishes Extract of Lemon and Vanilla at the uniform price of thirty-five cents a dozen, ...
-Soluble Extracts from Volatile Oils
Various formulas have been recommended for securing the solubility of Extracts of Lemon and Orange, the bases of which, Essential Oils, even when in comparatively dilute solution, do not form with syr...
-Soluble Extract of Ginger
Soluble Extract of Ginger. a (Solution of Ginger. Soluble Essence (?) of Ginger) Fluid Extract of Ginger (U. S.) .. 4 fl. ounces. Pumice* (in moderately fine powder) ...............
-Solution of Acid phosphates
(Phosphate solutions.) This compound, originally introduced as a proprietary article, is now universally used as a medicine and at the fountain. Two forms, with and without Iron, are in common use. ...
-Foam
It has been stated that any harmless mucilaginous substance will answer to hold the foam on soda water. Gum Arabic, Gelatin, the White of Egg, and more recently the Mucilage of Irish Moss, have been r...
-Solution of Albumen
May be made by adding the White of one (1) Egg to one (1) pint of Water, stirring well, and after standing for a short time, straining; or better, if it is not all to be used at once, adding to one-ha...
-Solution of Irish Moss
Irish Moss......................... 1 ounce. Water (sufficient to make)......... 1 pint. Wash the Irish Moss with Water, to free from impurities; add one (1) pint of Wa...
-Solution of Gum Arabic
Gum Arabic...................... 8 ounces. Water............................ 1 pint. Wash the Gum Arabic with Water, to free it from impurities, and add the Water, stir...
-Tincture of Quillaia - N. F
Quillaia (in fine chips)......... 8 troyounces. Alcohol ................................................................. 1 pint. Water (enough to make) ................
-Compound Soda Foam
Sarsaparilla Root (ground fine)..... 8 ounces. Quillaia Bark (ground fine) ........................ 8 ounces. Diluted Alcohol (sufficient to make), 4 pints. ...
-Ales, Beers, Wines, Etc
Such an addition to an already well mixed aggregation of formulas, peculiar to the pharmacist, would appear preposterous. In this addition we have two purposes. First, to furnish formulas for a few fa...
-Ginger Beer Or Ale
Ginger Beer Or Ale. a Ginger (Jamaica, bruised) ..... 5 ounces. Lemons (sliced)................ 10 in number. Cream Tartar. . ..........................................
-Spruce Beer
Spruce Beer. a Essence of Spruce.............. 4 fl. ounces. Sugar (granulated).......... 10 pounds. Water (boiling)................. 10 gallons. Yeast...
-Ginger Wine
Ginger (Jamaica, bruised) ................ 4 ounces. White of Eggs (well beaten) . . ...... 2 in number. Sugar (granulated)............ 6 pounds. Water....
-Conclusion
Although this is not a dissertation on Soda Water Syrups or Mixtures, our task would not be complete until all the information at hand was given. As previously stated, it has to do chiefly with a cl...
-American Pharmacal Journals
ESTABLISHED JOURNAL ADDRESS ISSUED PRICE 1829 The American Journal of Pharmacy... Philadelphia........ Monthly ........... $3 00 1857 Dr...
-Flavoring Extracts
This work, entitled Monograph on Flavoring Extracts, is published for the purpose of improving the quality of Extracts produced. We feel it incumbent on us to say that without good materials your e...
-Rowntree's Pure Extract Of Cocoa
For making Chocolate Syrup For Use At The Soda Fountain. This extract is in the form of a very fine powder, thus making it very soluble. Contains No Cocoa Butter, Sugar, Starch, or Flour. Put up in ...









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