This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
The Juicy And Non-Juicy Fruits. - How to Prepare Fruit Juices. - Preservation and Clarification of Fruit Juices. - Lime and Lemon Juice. - reser-vation of Lime and Lemon Juice. - Artificial Lime Juice. - Test for Sulphuric Acid in Lime Juice. - Use of Lime Juice. - Fermented Fruit Juices. - Fuchsine in Fruit Juices and Tests. - Fruit Essences. - How to Improve Fruit Juices and Fruit Essences. - Utilizing the Fruit Pulp. - Artificial Flavorings. - Definition of Compound Ethers, Fruit Ethers, Fruit Oils, Artificial Fruit Essences. - Use of Artificial Fruit Essences. - The Component parts of Artificial Fruit Essences. - Formulae or Recipes for Artificial Fruit Essences. - Essence of Oenanthic Ether. - Cognac Essence. - How to Prepare Cognac. - Rum Essence and How to Make Artificial Rum. - Rye and Whiskey Essences. - Nordhausen Korn Essence. - Arrac Es-sence. - Gin Essence.
Fruit juices are obtained from blackberries, strawberries, raspberries, cherries, currants, bilberries, goose-berries, mulberries, grapes, pineapples, etc., also from limes, lemons, and oranges. These are the juicy fruits. Non-juicy fruits are apples, pears, peaches, quinces, apricots, plums.