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.
This article, from its name, may look quite thin and transparent, and, from a commercial standpoint, this is true; but when we look at it from an economic angle, we have quite a different conception of its value. The importance of water in the manufacture of flavoring extracts is next to alcohol, by replacing, in a degree, this valuable and expensive solvent, and at the same time serving the better to develop the flavoring principle. It, too, must be used with intelligence and care.
Water, for such purposes, is of two kinds:
First - Distilled Water.
Second - Ordinary Water.
This is by far the best kind to employ, but, as we all know, often inconvenient to get, especially in quantities, and still more difficult to keep, as liquids, more readily than solids, are prone to absorb impurities from the atmosphere; moreover, it is often, when purchased, no better than ordinarily pure water. For these reasons, it is not especially recommended.
In speaking of ordinary water we may note the two varieties in common use, soft and hard. Either may be used, but the soft is to be preferred, for the lime and other mineral impurities held in solution in hard water are sure to precipitate when added to alcoholic liquids.
Boiling, and after standing a few hours, filtering, will much improve it. Soft water also is improved by the same treatment.
These casual remarks on this liquid and its use, in the preparation of flavoring extracts, will suffice, we trust, to give a proper conception of its value, and while apparently of no great importance, still the careful worker will appreciate and apply them.