A™Se T,r* i%f ih8arm" )      N on- Alcoholic  Pure  Flavors.  665 
tised  by  the  Nulomoline  Co.  and  by  W.  J.  Bush  and  Co.  in  a  number 
of  trade  journals,  especially  as  a  glycerin  substitute. 
Its  specific  gravity  is  1.409  (about  42  0  to  430  Be.)  and  as  the 
total  sugar  content  ranges  from  78  to  80  per  cent.,  it  can  not  ferment, 
at  the  same  time  it  does  not  crystallize.  It  can  be  safely  diluted,  3 
volumes  with  1  volume  of  water,  or  some  partially  concentrated 
vanilla  extract  for  instance,  and  still  not  ferment,  being  then  of 
about  the  consistency  of  maple  syrup  and  pouring  freely.  With 
very  concentrated  vanilla  extracts  and  "  oleoresins,"  the  three  to  one 
dilution  was  used,  the  concentrated  extracts  being  merely  thoroughly 
mixed  in  (1  volume  concentrated  extract  to  9  volumes  of  diluted 
"Nulomoline")  by  shaking  and  the  "  oleoresin  "  (4  oz.  Av.  to  one 
gallon  diluted  "  Nulomoline ")  by  rubbing  up  with  some  of  the 
carrier  and  then  mixing  by  shaking. 
Of  course  it  can  be  used  in  undiluted  form  and  still  pour  and  by 
emulsifying  with  enough  gum  we  get  the  familiar  "  tube  flavor," 
as  it  would  replace  glycerin  in  such  products  very  effectively. 
The  vanilla  flavors  I  have  made  are  no  more  turbid  than  the  fre- 
quently turbid  alcoholic  extracts  and  in  some  of  them,  where  the 
worthless  resins  have  been  filtered  from  the  concentrated  extract, 
I  have  obtained  very  clear  mixtures,  as  you  see.  In  those  made  from 
"  oleoresins  "  the  alcohol  content  is  zero,  while  in  others  the  alcohol 
ranges  from  3  to  4  per  cent.,  which  in  a  spoonful  would  be  a  trace. 
Thus  the  very  interfering  odor  and  flavor  of  alcohol  (especially 
some  grades)  are  eliminated  and  all  of  us  may  become  judges  of  the 
flavor  of  the  beans  without  waiting  for  a  cooking  test. 
In  the  essential  oil  flavors,,  the  housewife  has  accepted  to  con- 
siderable extent  the  very  thick,  turbid  "  tube  flavors,"  and  if  a  non- 
alcoholic flavor  is  to  be  the  order  of  the  day,  she  will  have  to  get 
used  to  a  more  or  less  turbid  thin  emulsion  of  Nulomoline  and 
essential  oil,  or  else  resort  to  the  Tatty  oil  solutions  of  essential  oils, 
which  would  at  least  make  her  gelatine  desserts  very  turbid. 
The  1  per  cent,  almond  oil  flavor  will  be  less  turbid  than  a  5  per 
cent,  lemon  or  orange  oil  flavor,  of  course,  but  even  the  turbidity  of 
a  spoonful  of  the  latter  would  be  lost  completely  in  the  food  product 
flavored  with  it.  However,  as  said  previously,  the  use  of  whole 
lemon  and  orange  oils  is  slowly  becoming  obsolete.  They  become 
turpentine-like  soon  after  leaving  the  "  copper,"  gradually  get  worse 
even  in  alcoholic  solution  and  are  out  of  question  in  "  tube  flavors  " 
