This section is from the "Elixirs And Flavoring Extracts. Their History, Formulae, & Methods of Preparation" book, by John Uri Lloyd. Also available from Amazon: Elixirs and flavoring extracts,: Their history, formulae, and methods of preparation;
All that we have said concerning oil of lemon may be repeated with reference to oil of orange. Indeed, oil of orange is the more delicate of the two, and it is more difficult to obtain a prime quality of oil of sweet orange than a prime quality of lemon oil. However, the drug market. at the present time furnishes, for those who are willing to pay the price, a delicious oil of orange that in our experience can be used in the making of an extract of orange that will compare favorably with, or even be superior to, an extract made from the fresh rind of the fruit. It is altogether a question of quality, which may be determined by the price that the purchaser is willing to pay for the oil, as well as by the judgment of the jobber who furnishes him with it. In our experience there is no difficulty at the present time in obtaining an oil of orange of unquestionable quality, and we have reason to believe that this is possible in all parts of the country. Oil of orange, like oil of lemon, should be fresh, and purchasers should supply themselves with only enough to last a moderate period; overstocks are dangerous by reason of the molecular changes that occur, resulting in the formation of turpentine-like odors.
Add one fluidounce of sweet oil of orange to fifteen fluid ounces of alcohol, and color the mixture to suit the taste with tincture of curcuma modified with a little cochineal color. The manipulator should bear in mind, in the making of flavoring extract of orange, that the demand is for an extract of a dark-yellow color, whereas in making an extract. of lemon the demand is for an extract of a much lighter color. The various shades can easily be made with different proportions of curcuma tincture and cochineal.
Oil of orange, 1/2 fluidounce.
Alcohol, diluted alcohol, of each a sufficient quantity.
Mix the oil of orange with eight fluidounces of diluted alcohol, shaking until a permanent milkiness results in the mixture. To this add sufficient alcohol to bring the whole to a measure of sixteen fluidounces. Color with tincture of curcuma modified with cochineal color, to suit, and filter, after which allow the mixture to stand four days.
Oil of orange, 1 fluidounce.
The grated rind of four oranges.
Diluted alcohol, a sufficient quantity.
Put the grated outer rind of the oranges into a wide mouth bottle and pour upon it twelve ounces of diluted alcohol. Then, having added the oil of orange to the remaining four ounces of diluted alcohol, mix this solution therewith. After four days filter the mixture. Color the filtrate to suit with tincture of curcuma modified with cochineal
Cover the peelings of oranges with alcohol, and after eight or ten days filter the liquid. This furnishes an extract of orange that, while it is made from the fruit, is in our opinion much inferior to the extract of orange that is made from a good quality of oil of orange. The odor is not as grateful to the taste, and it will not give the satisfaction to patrons that the extract of true oil of orange does.