This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Oil of Cinnamon..............
2 fl. drams.
Ceylon Cinnamon (in powder) .
Dissolve the Oil of Cinnamon in the Alcohol, and gradually add the Water, and then the Cinnamon, and agitate occasionally for several hours; lastly, filter the liquid through the dregs on a paper filter, so that it may be transparent. This preparation is much improved by using oil of Ceylon cinnamon, but when the oil of cassia is employed, the cinnamon powder partially corrects its flavor.
Cinnamon Bark (true, in powder),
Alcohol (Atwood's, diluted).....
Macerate for seven (7) days and filter.
It will be readily seen, by comparing this with the preceding formula, that though the color of the latter is much darker, the strength is much less, as is also the cost of manufacture.