478  Elixirs  of  Quinine,  Simple  and  Compound.  {^""b^riss?*'"* 
limpid  solutions.  More  extended  comparisons  than  have  been  hereto- 
fore made  will  doubtless  show  that  the  oils  of  orange  and  lemon  are 
in  so  far  objectionable,  in  conjunction  with  elixirs,  that  their  discon- 
tinuance in  the  near  future  is  very  desirable.  The  multiform  mix- 
tures that  are  now  so  common  are  equally  objectionable.  Many  simple 
aromatics  are  sufficiently  grateful  without  admixture.  And  in  cases 
•of  compounds  two  or  at  most  three  simple  bodies  are  invariably  supe- 
rior to  a  greater  number.  The  main  point  in  their  combination  con- 
sists in  finding  their  due  proportions  respectively  to  effect  a  blending. 
An  excessive  variety  of  compound  flavors  would  be  unwarranted.  It 
is  doubtless  desirable  that  certain  elixirs  might  be  characterized  by 
distinctive  aromas,  but  for  general  use  one  particular  combination  is 
perhaps  preferable.  Among  the  simple  flavors  cardamom  takes  a  high 
rank ;  orange  flower  water  is  also  a  superior  flavor ;  then  follow  the 
oils  of  Ceylon  cinnamon,  caraway  and  anise ;  after  which  very  little 
of  an  important  or  desirable  nature  remains,  although  peppermint, 
vanilla  and  tonka  may  sometimes  be  appropriate.  As  a  compound 
flpvor  a  mixture  of  one  part  of  oil  of  anise  and  two  parts  each  of  oil 
of  caraway  and  oil  of  Ceylon  cinnamon  is  very  grateful ;  even  equal 
parts  of  the  two  latter  form  a  very  palatable  com])ound. 
The  proportion  of  alcohol  in  elixirs  should  not  be  excessive.  Whilst 
a  considerable  augmentation  may  be  useful,  in  particular  instances,  to 
hold  certain  active  constituents  in  solution,  in  the  generality  of  cases 
its  large  presence  would  be  detrimental  by  preventing  solution. 
Three  sixteenths,  that  is,  one  and  a  half  pints,  of  alcohol  in  the  gal- 
lon, is  about  the  proper  ratio. 
No  regard  need  be  had  about  the  alcoholic  strength  in  reference  to 
the  solution  of  the  aromatics.  Unless  the  alcohol  largely  prepon- 
derates no  perceptible  increase  of  solvent  power  is  attained,  all  inferior 
proportions  having  no  greater  effect  than  water  alone. 
Too  little  sugar  or  glycerin  would  not  impart  the  requisite  sweet- 
ness, but  too  much  sugar  would  again  exclude  an  indispensable  pro- 
portion of  solvent,  besides  imparting  an  undesirable  syrupy  consist- 
ence. Three-eighths,  or  forty-eight  troyounces  of  sugar  in  the  gallon 
is  about  the  right  proportion. 
It  has  become  habitual  to  color  certain  elixirs.  Whilst  this  feature 
may  in  no  case  be  essential,  it  certainly  has  the  effect  to  relieve  a 
monotonous  uniformity.    Cochineal  is  generally  used  for  this  purpose, 
