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;
Extract of pineapple is a favorite with some persons, although most people select one of the preceding flavors. It may be said that the majority prefer lemon, vanilla, and orange, but next, perhaps, to these comes pineapple. Extract of pineapple is not made from the fruit, neither is it made from the oil nor a product of the fruit It is an association of ether flavors which reminds one of the odor of pineapples. The base of the pineapple extract is butyric ether, to which are added other substances to modify its harshness.
Butyric ether 2 fluidounces.,
Diluted alcohol, 14 fluidounces.
Mix them together and flavor to suit the taste with a little tincture of curcuma, and modify with enough cochineal color to over-come the bright yellow of the curcuma.
Butyric ether, 1 fluidounce.
Acetic, 1 fluidounce.
Chloroform, 1 fluidrachm.
Diluted alcohol, a sufficient quantity.
Mix the ingredients and color with sufficient tincture of curcuma, and modify by the addition of enough cochineal color to remove the bright yellow of the curcuma.
Cheaper extract of pineapple may be made by diluting either of the preceding extracts with diluted alcohol.