Of the various kinds of pepper (cayenne), we find information under "Capsicum"; this is the principal substitute for ginger. Occasionally the grains of paradise are employed; the other two are not quite serviceable and partly not economical. But we want to call the bottlers' attention to the species of pod-pepper that grows and is extensively cultivated in the "United States, especially in the Southern part, and to other varieties growing in Europe. The American pepper fruits are sometimes yellow, but generally red, and, after drying, brownish, of peculiar odor, and its taste extremely hot and biting.

Directions

Use the pulp of this fruit only and not the seed, except a fiercer product is required. Prepare an extract by removing the seeds, then crushing the dry pulp and exhausting by percolation with diluted alcohol (proportion one pound of pulp to one pint of alcohol or sufficient to obtain one pint of extract) as directed for capsicum extract.

The imitation ginger extract prepare as follows: Macerate one pound of the pulp in five pints of diluted alcohol for a week. As the hot taste of the many varieties of pepper pulp is different, no positive proportions can be given. When the liquid is drawn off and filtered, test its strength after the rules laid down already, by pouring one ounce of sugar and ten minims of this extract, and charging the bottle, ascertain the strength of it and dilute it with diluted alcohol only, until a new test furnishes satisfactory results. Ascertain the kind of pulp used and the quantity of alcohol, and the standard formula for the extract is laid out. To this extract add some fresh orange or lemon peels cut and sliced, four to eight ounces to a pint of extract, or four ounces of soluble orange or lemon essence, or two ounces soluble orange and two ounces soluble lemon essence. Finally, add two drachms of essence of oenanthic ether and the compound is finished. A further addition of about one drachm or two of soluble essence of rose would be a great improvement, and moreover some powdered or bruised cinnamon, nutmeg, vanilla beans, only in small quantities, macerated in the extract, will produce varieties of extracts with excellent aromas and harmonious flavors. The extract should always be made considerably in advance to allow it to improve by age. As only diluted alcohol and soluble essences have been employed, no cutting is necessary; simple filtration will do, when the extract is required for use.