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.
A so-called extract of champagne cider can be compounded in various ways. We propose: - Artificial apple essence, one-half ounce; artificial pear essence, one-half ounce; lemon essence, one-half ounce. Also vanilla, strawberry, tonka, etc., flavors, may enter into the compound with fruit acid and foam extract to suit.