Henley's Twentieth Century Formulas, Recipes and Processes. Various

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СКАЧАТЬ Ether As A Flavoring For Ginger Ale.

      —A fruity, vinous bouquet and delightful flavor are produced by the presence of œnanthic ether or brandy flavor in ginger ale. This ether throws off a rich, pungent, vinous odor, and gives a smoothness very agreeable to any liquor or beverage of which it forms a part. It is a favorite with “brandy sophisticators.” Add a few drops of the ether (previously dissolved in eight times its bulk of Cologne spirit) to the ginger-ale syrup just before bottling.

      Soluble Extract Of Ginger Ale.

      —Of the following three formulas the first is intended for soda-fountain use, the second is a “cheap” extract for the bottlers who want a one-ounce-to-the-gallon extract, and the third is a bottlers’ extract to be used in the proportion of three ounces to a gallon of syrup. This latter is a most satisfactory extract and has been sold with most creditable results, both as to clearness of the finished ginger ale and delicacy of flavor.

      It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately sixteen times as strong as the oleoresin, and has the additional advantage of being free from resinous extractive.

      The following are the formulas:

      I.—(To be used in the proportion of 4 ounces of extract to 1 gallon of syrup.)

Jamaica ginger, in fine powder	8 pounds
Capsicum, in fine powder	6 ounces
Alcohol, a sufficient quantity.

      Mix the powders intimately, moisten them with a sufficient quantity of alcohol, and set aside for 4 hours. Pack in a cylindrical percolator and percolate with alcohol until 10 pints of percolate have resulted. Place the percolate in a bottle of the capacity of 16 pints, and add to it 2 fluidrachms of oleoresin of ginger; shake, add 2 ¹/₂ pounds of finely powdered pumice stone, and agitate thoroughly at intervals of one-half hour for 12 hours. Then add 14 pints of water in quantities of 1 pint at each addition, shaking briskly meanwhile. This part of the operation is most important. Set the mixture aside for 24 hours, agitating it strongly every hour or so during that period. Then take

Oil of lemon	1 1/2 fluidounces
Oil of rose (or geranium)	3 fluidrachms
Oil of bergamot	2 fluidrachms
Oil of cinnamon	3 fluidrachms
Magnesium carbonate	3 fluidounces

      Rub the oils with the magnesia in a large mortar and add 9 ounces of the clear portion of the ginger mixture to which have been previously added 2 ounces of alcohol, and continue trituration, rinsing out the mortar with the ginger mixture. Pass the ginger mixture through a double filter and add through the filter the mixture of oils and magnesia; finally pass enough water through the filter to make the resulting product measure 24 pints, or 3 gallons. If the operator should desire an extract of more or less pungency, he may obtain his desired effect by increasing or decreasing the quantity of powdered capsicum in the formula.

      II.—(To be used in the proportion of 1 ounce to 1 gallon of syrup.)

Ginger, in moderately fine powder	6 pounds
Capsicum, in fine powder	2 1/2 pounds
Alcohol, a sufficient quantity.

      Mix, moisten the powder with 3 pints of alcohol, and set aside in a suitable vessel for 4 hours. Then pack the powder firmly in a cylindrical percolator, and percolate until 6 pints of extract are obtained. Set this mixture aside and label Percolate No. 1, and continue the percolation with 1 ¹/₂ pints of alcohol mixed with 1 ¹/₂ pints of water. Set the resultant tincture aside, and label Percolate No. 2.

      Take oleoresin ginger 5 fluid ounces and add to Percolate No. 1. Then take:

Oil of lemon	1 1/2 fluidounces
Oil of cinnamon	1 fluidounce
Oil of geranium	1/2 fluidounce
Magnesium carbonate	8 ounces

      Triturate the oils with the magnesia, add gradually Percolate No. 2, and set aside. Then place Percolate No. 1 in a large bottle, add 3 ¹/₄ pounds of finely powdered pumice stone, and shake at intervals of half an hour for six hours. This being completed, add the mixture of oils, and later 10 pints of water, in quantities of ¹/₂ a pint at a time, shaking vigorously after each solution. Let the mixture stand for 24 hours, shaking it at intervals, and then pass it through a double filter. Finally add enough water through the filter to make the product measure 24 pints, or 3 gallons.

      III.—(To be used in proportion of 3 ounces to 1 gallon of syrup.)

Ginger, in moderately fine powder	8 pounds
Capsicum, in moderately fine powder	2 pounds
Alcohol, q. s.

      Mix, moisten with alcohol, and set aside as in the preceding formula; then percolate with alcohol until 10 pints of extract are obtained. To this add oleoresin of ginger 3 drachms, and place in a large bottle. Add 2 ¹/₂ pounds of powdered pumice stone, and shake as directed for formula No. 1. Then add 14 pints of water, in quantities of 1 pint at a time, shaking vigorously after each addition. Set the mixture aside for 24 hours, shaking at intervals. Then take:

Oil of lemon	1 1/2 fluidounces
Oil of geranium	1/2 fluidounce
Oil of cinnamon	3 fluidrachms
Magnesia carbonate	3 ounces

      Rub these in a mortar with the magnesia, and add 9 ounces of the clear portion of the ginger mixture mixed with 2 ounces of alcohol, rubbing the mixture until it becomes smooth. Prepare a double filter, and filter the ginger mixture, adding through the filter the mixture of oils and magnesia. Finally add enough water through the filter to make the final product measure 24 pints, or 3 gallons.

      If these formulas are properly manipulated the extracts should keep for a reasonable length of time without a precipitate. If, however, a precipitate occur after the extract has stood for a week, it should be refiltered.

      Lemonades:

      Lemonade Preparations For The Sick.

      —I.—Strawberry Lemonade: Citric acid, 6 parts; water, 100 parts; sugar, 450 parts; strawberry syrup, 600 parts; cherry syrup, 300 parts; claret, 450 parts; aromatic tincture, ad lib.

      II.—Lemonade Powder: Sodium bicarbonate, 65; tartaric acid, 60; sugar, 125; lemon oil, 12 drops.

      III.—Lemonade juice: Sugar syrup, 200; tartaric acid, 15; distilled water, 100; lemon oil, 3; tincture of vanilla, 6 drops.

      IV.—Lemonade Lozenges: Tartaric acid, 10; sugar, 30; gum arabic, 2; powdered starch, 0.5; lemon oil, 6 drops; tincture of vanilla, 25 drops; and sufficient diluted spirit of wine so that 30 lozenges can be made with it.

      Lemonade For Diabetics.

      —The following is said to be useful for assuaging the thirst of diabetics: {110}

Citric acid	1 part
Glycerine	50 parts
Cognac	50 parts
Distilled water	500 parts

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