X

Vanilla beans, chopped fine . . 5 parts

Tonka beans, powdered..... 10 parts

Sugar, powdered. 14 parts

Alcohol, 95 per cent.......... 25 parts

Water, quantity sufficient to make 100 parts. Rub the sugar and vanilla to a fine powder, add the tonka beans, and incorporate. Pack into a filter, and pour on 10 parts of alcohol, cut with 15 parts of water; close the faucet, and let macerate overnight. In the morning percolate with the remaining alcohol, added to 80 parts of water, until 100 parts of percolate pass through.

XI

Vanilla beans.....     4 ounces

Tonka beans.....     8 ounces

Deodorized alcohol     8 pints

Simple syrup.....     2 pints

Cut and bruise the vanilla beans, afterwards bruising the tonka beans. Macerate for 14 days in one-half of the spirit, with occasional agitation. Pour off the clear liquor and set aside; pour the remaining spirits in the magma, and heat by means of the water bath to about 170° P. in a loosely covered vessel. Keep at this temperature 2 or 3 hours, and strain through flannel, with slight pressure. Mix the two portions of liquid, and filter through felt. Add the syrup.