AmAp°rnr;i903arm'}     Standards  for  Flavoring  Extracts.  153 
vanillas  with  tonka  or  cumarin  are  often  preferable  to  a  "  pure  " 
extract  of  a  rank  vanilla  bean.  And  to  the  non-expert  a  substitu- 
tion of  the  synthetic  bodies,  vanillin  and  cumarin,  will  yield  a  more 
uniform,  and  generally  quite  as  satisfactory  flavor.  In  fact,  these 
principles  are  to  be  preferred  when  uniformity  in  strength  and  flavor 
is  particularly  desired.  Thus  it  is  that  "  Vanilla  Extract  "  is  supplied 
by  manufacturers  at  prices  varying  from  $1  to  $30  per  gallon,  and 
that  agents  are  instructed  to  take  orders  at  any  desired  price. 
Beside  the  diversities  in  taste,  there  are  considerations  of  use  that 
must  be  regarded.  Flavoring  extracts  are  largely  employed  in  bev- 
erages, ice-creams,  confectionery,  etc.,  as  well  as  in  cooking.  Each 
use  demands  particular  qualities  in  its  extracts.  Beverages  and 
ice-creams,  as  a  rule,  require  higher  qualities  of  flavor  than  for  other 
purposes,  partly  because  the  sense  of  taste  is  more  acute  on  chilled 
substances  than  on  warm,  and  partly  because  the  flavors,  not  being: 
cooked,  remain  unchanged  or  undiminished  by  heat.  But  they  also 
need  to  be  soluble  in,  or  miscible  with  water,  in  order  to  make  the 
beverages  or  cream  presentable  to  the  eye  as  well  as  to  the  palate . 
Probably  the  most  difficult  problem  the  manufacturer  has  to  meet  is 
the  supplying  of  nice  but  "  soluble "  extracts.  Vanilla  offers  no 
difficulties  in  regard  to  solubility,  but  a  white  extract  is  often  desired> 
tor  the  suggestion  that  the  eye  makes  to  the  palate  is  important. 
As  soon  as  the  particular  desire  of  the  buyer  is  understood,  the 
problem  of  supply  is  easy.  Is  his  purpose  epicurean  ?  give  him  an 
extract  of  best  Mexican  beans.  Is  he  prejudiced  for  a  "pure,v 
vanilla,  but  wants  it  "  strong  ?  "  make  his  extract  from  Tahiti  beans 
with,  perhaps,  a  trace  of  Vanillons.  Does  he  prefer  tonka,  or  are 
his  prejudices  only  partial  ?  give  a  mixture  of  vanilla  and  tonka. 
Or  is  he  seeking  only  a  satisfactory  flavor,  and  wishes  it  at  as  low 
cost  as  possible?  a  combination  of  vanillin  and  cumarin  is  likely  to 
please. 
Lemon  extracts  are  more  difficult  of  adjustment,  because  the 
available  flavors  of  this  class  are  more  restricted,  and  the  problem 
of  making  them  soluble  and  at  the  same  time  preserving  a  good 
quality,  is  greater. 
They  differ  mainly  in  the  quality  and  character  of  the  oils  from 
which  they  are  made.  The  nicest  are  made  by  direct  extraction 
from  the  fruit,  or  from  selected  oil,  with  addition  of  some  of  the 
lemon-peel.    But  the  oil  is  extremely  variable  in  quality  and  purity 
