REMARKS  ON  FLAVORING  EXTRACTS. 
217 
ner  that  the  tincture  will  filter  through  the  dregs  of  the  bark  and 
become  transparent.  This  preparation  is  infinitely  better  when 
made  from  the  oil  of  Ceylon  cinnamon,  but  the  high  price  of  that 
oil  will  probably  induce  the  use  of  the  oil  of  Cassia. 
Extract  of  Celery. 
This  extract  is  employed  as  a  condiment  for  meat  sauces, 
rather  than  pastry.  In  France  the  leaves  and  fruit,  or  seed  so 
called,  are  distilled  to  get  a  volatile  oil  under  the  name  of  Jiuile 
d'ache,  and  the  extract  used  there  is  probably  an  alcoholic  solu- 
tion of  the  oil  of  celery.  The  extract  of  celery  used  in  this 
country  is  made  from  the  seeds  by  percolating  them  with  concen- 
trated alcohol.    The  following  is  our  recipe: 
Take  of  Celery  seed  (Apium  graveolens)        2  oz. 
Deodorized  alcohol,  (95  per  ct.) 
Water,  of  each  a  sufficient  quantity. 
Bruise  the  seeds  finely,  put  them  into  a  small  displacer,  and 
pour  the  alcohol  upon  them  until  a  tincture  has  passed,  then  pour 
on  sufficient  water  till  a  pint  of  infusion  is  obtained,  mix  the 
tincture  and  infusion,  triturate  with  v'x  of  carbonate  of  magnesia 
and  filter  through  paper.    The  filtrate  will  be  ready  for  use. 
As  made  by  this  recipe  the  extract  of  celery  has  a  light  brown 
color,  an  agreeable  odor,  and  a  well  marked  taste  of  celery. 
Extract  of  Ginger. 
Take  of  Jamaica  ginger  4  oz. 
Alcohol  a  sufficient  quantity 
Simple  syrup  -J  pint 
Put  the  ginger  in  coarse  powder  in  a  displacement  apparatus, 
and  add  alcohol  gradually  until  a  pint  and  a  half  of  tincture  has 
passed  ;  to  this  add  the  syrup  and  mix.  If  properly  prepared,  no 
precipitation  occurs  in  the  resulting  "extract." 
Extract  of  Mace. 
Take  of  Oil  of  nutmegs  2  fluid  drachms 
Mace  in  coarse  powder        1  oz. 
Deodorized  alcohol  2  pints 
Mix  the  oil  and  mace  together,  add  them  to  the  alcohol,  and 
after  several  hours  maceration  filter  them  by  displacement. 
The  extracts  of  black  pepper  and  cayenne  pepper  may  be  made 
by  the  formula  for  extract  of  ginger  ;  and  the  extract  of  cloves 
and  allspice  by  that  for  extract  of  mace  with  their  respective  oils. 
