AmSep0tur'i9i8arm'  )      Non-Alcoholic  Pure  Flavors.  663 
introduce  and  push  the  sale  of  non-alcoholic  flavorings.  The  gov- 
ernment would  have  to  revise  their  general  definition  of  an  extract, 
as  the  solution  of  flavoring  substances  in  alcohol,  or  at  least  no 
longer  consider  "  flavor "  as  synonymous  with  "  extract,"  or  else 
provide  standards  for  a  set  of  non-alcoholic  flavors. 
In  fact,  several  government  departments  have  already  specified 
non-alcoholic  flavors  in  their  supply  contracts;  thus  the  navy  use  a 
mixture  of  dry  ground  vanilla  beans  and  dry  sugar  and  the  Indian 
reservations  call  for  a  solution  of  lemon  oil  or  orange  oil  in  a  fatty 
oil,  such  as  cottonseed  oil  or  corn  oil.  Evidently  the  Indian  squaw 
does  not  object  to  a  turbid  gelatine  dessert  or  a  little  extra  short- 
ening in  her  cakes. 
As  to  glycerin,  it  has  been  used  vaguely  in  an  occasional  vanilla 
extract  and  to  a  considerable  and  steadily  increasing  extent  it  has 
been  churned  up  thick  with  gums  and  essential  oils  and  oleoresins 
to  form  the  well-known  "  tube  flavors."  However,  I  understand, 
from  those  who  are  more  closely  in  touch  with  governmental  plans 
than  I  am,  that  the  warlike  requirements  for  glycerin  will  soon  result 
in  vigorous  restrictions  on  its  use  in  flavors  and  pharmaceuticals: 
Moreover,  the  present  price  of  glycerin  cannot  be  called  moderate ; 
in  fact,  it  costs  more  than  alcohol,  while  not  having  the  preserving 
value  of  the  latter. 
When  citrus  extracts  were  made  by  actually  extracting  the  oil 
from  the  peels,  alcohol  seemed  the  natural  extracting  agent,  but 
nowadays  all  the  essential  oils  are  obtained  in  another  industry  and 
about  the  only  extracting  done  by  the  present-day  "  flavoring  ex- 
tract "  maker  is  the  preparation  of  vanilla  extract ;  and  even  here  we 
find  that  many  are  merely  buying  and  diluting  a  concentrated  ex- 
tract or  oleoresin,  made  more  scientifically  and  economically  by 
some  supply  house. 
Now  I  will  agree  that  alcohol  is  perhaps  the  best  extracting 
agent  for  vanilla  beans  and  also  that  it  can  be  nicely  recovered  by 
vacuum  distillation,  yielding  a  concentrated  extract  or  even  an 
alcohol-free  "  oleoresin."  I  cannot  agree,  however,  that,  because 
we  extract  the  flavoring  constituents  with  alcohol,  that  we  must  de- 
liver them  to  the  housewife  dissolved  in  alcohol. 
Nor  is  it  necessary  to  deliver  the  citral,  citronellal,  geranic  esters, 
etc.,  of  lemon  and  orange  oils  in  an  alcoholic  medium  and  of  course 
every  one  knows  that  the  terpenes  should  be  kept  out  of  food 
flavors  and  restricted  to  furniture  polishes,  etc. 
