ON  FLAVORING  EXTRACTS. 
297 
and  percolator,  and  pour  on  alcohol  until  a  pint  and  a  half  of 
tincture  has  passed  ;  to  this  add  the  syrup  and  mix.  If  properly 
prepared,  no  precipitation  occurs. 
EXTRACT  OP  BLACK  PEPPER — EXTRACT  OF  CAPSICUM. 
These  are  made  from  powdered  pepper  and  capsicum  in  the 
manner  directed  for  ginger,  except  that  the  sugar  be  omitted, 
and  a  sufficiency  of  alcohol  used  to  make  the  measure  of  two 
pints. 
EXTRACT  OF  CELERY. 
This  extract,  like  the  two  preceding  it,  is  employed  as  a  con- 
diment for  meat  sauces,  rather  than  pastry.  In  France,  the 
leaves  and  fruit,  or  seed,  so  called,  are  distilled  to  get  a  volatile 
oil  called  Huile  d'ache,  and  the  extract  used  there  is  probably 
an  alcoholic  solution  of  the  oil  of  celery.  The  extract  of  celery 
used  in  this  country  is  made  from  the  seeds  by  percolating  them 
with  concentrated  alcohol.  The  following  recipe  affords  a  good 
preparation  : — 
Take  of  Celery  seeds,  (Apium  graveolens,)  two  ounces. 
Deodorized  alcohol,  (95  per  cent.) 
Water,  each  a  sufficient  quantity. 
Bruise  the  seeds  finely,  pack  them  in  a  small  percolator,  and 
gradually  pour  on  a  pint  of  alcohol ;  then  add  water,  until  first 
a  pint  of  tincture  and  then  a  pint  of  infusion  have  passed ;  mix 
these,  triturate  with  a  drachm  of  carbonate  of  magnesia,  and 
filter  through  paper.  As  thus  made,  extract  of  celery  has  a 
light  brown  color,  an  agreeable  odor,  and  a  well-marked  taste  ot 
celery. 
EXTRACT  OF  SOUP  HERBS. 
Take  of  Thyme,  sweet  marjoram,  sweet  basil,  summer 
savory,  each  an  ounce. 
Celery  seed,  a  drachm. 
Bruise  them  together  until  reduced  to  powder,  and  percolate 
with  sufficient  diluted  alcohol  to  make  a  pint  of  extract.  The 
menstruum  should  be  made  with  deodorized   alcohol.  Some 
prefer  to  add  grated  lemon  peel,  half  an  ounce,  and  either  a 
little  onion  or  garlic. 
