This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Jamaica ginger, coarse powder.. 4 ounces
Mace, powder.. .. 1/2 ounce
Canada snakeroot, coarse powder.. 60 grains
Oil of lemon..... 1 fluidrachm
Alcohol......... 12 fluidounces
Water........... 4 fluidounces
Magnesium carbonate or purified talcum..... 1 av. ounce
Mix the first four ingredients, and make 16 fluidounces of tincture with the alcohol and water, by percolation. Dissolve the oil of lemon in a small quantity of alcohol, rub with magnesia or talcum, add gradually with constant trituration the tincture, and filter. The extract may be fortified by adding 4 avoirdupois ounces of powdered grains of paradise to the ginger, etc., of the above before extraction with alcohol and water.
powder......... 8 ounces
Water........... 6 pints
Essence of ginger. 8 fluidounces Diluted alcohol.. . 7 fluidounces Vanilla extract. .. 2 fluidounces
Oil of lemon..... 20 drops
Caramel......... 1 fluidounce
Boil the capsicum with water for three hours, occasionally replacing the water lost by evaporation; filter, concentrate the filtrate on a hot water bath to the consistency of a thin extract, add the remaining ingredients, and filter.
ground........ 12 ounces
Lemon peel, fresh,
cut fine........ 2 ounces
Capsicum, powder 1 ounce
Calcined magnesia ............ 1 ounce
Alcohol + Water of each sufficient
Extract the mixed ginger and capsicum by percolation so as to obtain 16 fluidounces of water, set the mixture aside for 24 hours, shaking vigorously from time to time, then filter, and pass through the filter enough of a mixture of 2 volumes of alcohol and 1 of water to make the filtrate measure 32 fluidounces. In the latter macerate the lemon peel for 7 days, and again filter.