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ON  FLAVORING  EXTRACTS- 
EXTRACT  OF  ROSE. 
Take  of  Oil  of  rose,  half  a  fluidrachm. 
Hundred-leaved  roses,  an  ounce* 
Deodorized  alcohol,  a  pint. 
Bruise  the  rose  leaves,  extract  them  by  maceration  in  the 
alcohol,  followed  by  expression,  so  as  to  get  a  pint,  in  which 
dissolve  the  oil,  and  filter.  In  the  absence  of  the  recent  rose 
leaves,  dried  red  rose  leaves  may  be  used,  or  this  ingredient 
may  be  omitted,  adding  a  minute  quantity  of  tincture  of  cochi- 
neal, to  give  a  pale  rose  tint. 
EXTRACT  OF  CINNAMON. 
Take  of  Oil  of  cinnamon,  two  fluidrachms. 
Ceylon  cinnamon  in  powder,  half  an  ounce. 
Deodorized  alcohol  and  water,  of  each,  a  pint. 
Dissolve  the  oil  in  the  alcohol,  and  gradually  add  the  water, 
and  then  the  cinnamon,  and  agitate  occasionally  for  several 
hours,  lastly,  filter  the  liquid  through  the  dregs  on  a  paper  filter, 
so  that  it  may  be  transparent.  This  preparation  is  much  im- 
proved by  using  oil  of  Ceylon  cinnamon,  but,  where  the  oil  of 
cassia  is  employed,  the  cinnamon  powder  partially  corrects  its 
flavor. 
EXTRACT  OF  NUTMEGS  (OR  MACE). 
Take  of  Oil  of  nutmegs  of  good  quality,  two  fluidrachms. 
Mace,  in  coarse  powder,  an  ounce. 
Deodorized  alcohol,  two  pints. 
Mix  the  oil  and  powdered  mace  together,  add  them  to  the 
alcohol,  and,  after  several  hours'  maceration,  filter  the  liquid 
through  the  dregs  on  a  paper  filter. 
The  extracts  of  Cloves  and  of  Allspice  may  be  made  by 
this  formula,  using  the  respective  oils  and  powders,  being  care- 
ful to  select  materials  in  good  condition. 
extract  of  ginger. 
Take  of  Jamaica  ginger,  in  fine  powder,  four  ounces. 
Alcohol,  deodorized,  a  sufficient  quantity. 
Simple  syrup,  half  a  pint. 
Pack  the  ginger,  moistened  with  a  little  alcohol,  in  a  funnel 
