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;
Fluid extract of orris root, 1/2 fluidounce.
Acetic ether, 1 fluidrachm.
Oil of cognac, 5 drops.
Alcohol, 4 fluidounces.
Diluted alcohol, 4 fluidounces.
Water, 20 fluidounces.
Cochineal color, a sufficient quantity.
Mix the ingredients well together. Color to a bright strawberry red with the cochineal color, and after a few days filter if necessary. Extracts of strawberry, as is well known, are made from mixtures of ethers, and while the flavor is pleasant and often reminds one of strawberry fruit, still we cannot say that the artificial flavors with which we are acquainted compare with the odor of the fresh fruit. They will answer for making syrups when the fruit is out of season or when a true juice of the fruit cannot be obtained, but we must say that we do not commend these artificial extracts as being representatives of the fruit itself. The formulae that we present are such as will produce good trade extracts.