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.
This oil is obtained from the fruit (seed) of caraway, a plant that grows in Asia, and is extensively cultivated in Europe and the United States. The seeds are bruised and distilled with superheated steam, yielding four to seven per cent, of the oil. It is limpid, colorless, or pale-yellow, and becomes brown and viscid on exposure. Its specific gravity is between 0.900 and 0.920; in cold oil it may rise to 0.970. Its odor is agreeable and aromatic, dissolves readily in alcohol, and commences to boil at 175° 0 (347° F.). Inferior oil of caraway is made from the refuse of the fruity it is less agreeable in odor and not infrequently mixed with oil of turpentine.
One pound of caraway seed is bruised in a mortar and macerated in five pints of diluted alcohol; filter.
Bruise the following seeds in a mortar: caraway, one pound; anise, one ounce; coriander, one ounce; fennel, one ounce; add orris root two ounces, and cinnamon, bruised, six drachms; macerate in seven pints of diluted alcohol; filter.