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ON  THE  SYRUPS  OF  ORANGE  PEEL,  ETC. 
Syrup  of  Ginger, 
Take  of  Jamaica  Ginger,*  four  ounces, 
Carbonate  of  Magnesia,  an  ounce, 
Sugar,  twenty  pounds,  (Troy.) 
Deodorized  alcohol,  and 
Water,  each  a  sufficient  quantity. 
Reduce  the  ginger  to  a  uniform  coarse  powder,  pack  it  in  a 
displacer,  pour  on  the  alcohol  slowly  till  eight  fluidounces  of 
tincture  has  passed,  evaporate  this  spontaneously,  or  at  120°  F., 
till  reduced  to  three  fluidounces,  triturate  it  with  the  carbonate 
of  magnesia,  and  two  ounces  of  the  sugar,  and  add  gradually 
two  pints  of  water.  Pour  this  on  a  filter,  and  when  the  liquid 
ceases  to  pass,  pour  on  water  until  eight  pints  are  obtained. 
Dissolve  the  sugar  in  this  in  a  covered  vessel  and  strain,  if  ne- 
cessary, through  cotton  flannel. 
It  will  be  perceived  that  the  proportion  of  ginger  to  syrup  is 
larger  in  this  than  in  the  officinal  formula.  The  object  of  this 
change,  is  to  admit  of  the  use  of  less  alcoholic  menstruum,  as 
well  as  because  it  is  believed  advantageous  for  many  of  the 
purposes  for  which  it  is  used. 
Fluid  Extract  of  Vanilla. 
Take  of  choice  Yanilla,  an  ounce,  (Troy.) 
Sugar,  fourteen  ounces,  (Troy.) 
Deodorized  alcohol,      four  fluidounces, 
Diluted  alcohol,  and 
Water,  of  each  a  sufficient  quantity. 
Cut  the  vanilla  in  short  transverse  slices,  beat  it  to  a  pulp  with 
two  ounces  of  the  sugar  and  a  little  alcohol,  put  the  mixture  in  a 
small  percolator,  and  pour  gradually  on  first  the  alcohol,  and  after- 
wards diluted  alcohol,  till  twelve  fluidounces  of  tincture  are 
obtained.  Add  two  ounces  of  sugar  to  this  tincture,  evaporate 
it  at  120°  F.  till  reduced  to  six  fluidounces  ;  then  add  the  remain- 
der of  the  sugar  and  five  ounces  of  water,  or  as  much  as  is  suf- 
ficient to  make  the  whole  measure  a  pint.  Thus  made,  fluid  ex- 
tract of  vanilla  embodies  all  the  aroma  of  the  beans,  and  is  well 
adapted  for  pharmaceutical  and  culinary  uses. 
*When  desired,  a  pint  of  officinal  tincture  of  Ginger  may  be  used,  to 
avoid  the  special  preparation  of  the  tincture,  evaporating  it  to  four  fluid- 
ounces  at  120°  F. 
