Sarsaparilla. Flavoring agent, Sarsa- 
| parilla beer, Sarsaparilla Mead. 
Sassafras Bark. Flavoring agent, Sas- 
| Safras Mead. 
Stoe Berries. Sloe Gin. 
| Spruce Beer. Recipe: Put into a large 
_ Kettle 5 gals. of water, 2 oz. of Hops, and 
_% teacupful of ginger. Boil them together 
till all the tops sink to the bottom, then 
dip out a bucketful of the liquor and stir 
into it three qts. molasses and 2 oz. of 
/ essence of spruce: When all is dissolved 
mix it with the liquor in the kettle; strain 
it through a fine sieve into a eask; and 
stir well into it 4% pt. of good strong yeast. 
| Let it ferment a day or two, then bung 
| up the eask and bottle the beer the next 
day. It will be fit for use in a week. For 
the essence of spruce you may substitute 
1 1b. of the outer sprigs of the spruce fir, 
boiled ten minutes in the liquor.—from 
_an old recipe book. 
Tamarind. The pulp of this fruit makes 
| the most thirst satisfying beverage known 
| in deserts, tropics or other hot climates: 
Recipe: Remove outer shell, pour boiling 
water over pulp and allow to stand until 
| cold, then strain and ice. Sweeten if de- 
| sired. Flavor and laxative properties are 
improved by adding a little pulp of Cassia 
| fistula. 
Woodruff. A few branches added to dry 
i white wine to make German May Wine. 
| Wormwood. Used with Cardamon, An- 
gelica, Fennel seed and other aromatic 
botanicals in making Vermouth. 
| ‘Miscetlaneous Botanicals Used Iu 
Flavoring Liqueurs and Cordials. | Cor- 
iander, Anise, Caraway, Fennel, Cardamon, 
| Angelica, Orris, Licorice, Calamus, Cassia, 
| Allspice, Star Anise, Spicewood Berries, 
Tonka and many other aromatic or flavor- 
some berries, roots, barks and leaves. , 
BOTANICALS USED TO COLOR FOODS, 
COSMETICS, ete. 
Annatto. Almost tasteless seeds used to 
| color butter, |\margarine, cheese, soups, 
| rice, etc. 
Chlorophyll. An absolutely harmless 
| bright green color used in candies, cakes, 
|| cookies, ete. Price 50c. 
Red Sanders or Red Saunders.: Used for 
| coloring tinctures. 
Saffron. Generally used to give poultry, 
7 meats, certain salads, etc., a golden hue. 
Turmeric. Coloring mainly for curries. 
| Also used to dye a paper yellow for test- 
ing alkaloids and boric acid. 
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