easily opened and closed. Place pivot arms on each side of barrel at its center, so that it can be tumbled by a belt-driven pulley attached to one of the pivot arms. Rig a substantial stand to carry the barrel and provide power, preferably by electric motor, to revolve the barrel at a speed slow enough to tumble the contents. The following sketch will illustrate roughly:

Next provide separate tanks, one or as many as desired. These should preferably be made of copper, well tinned on the inside. Galvanized iron would do for a short time, if the better material is not obtainable. These tanks should be of at least 40-gallon capacity each, and should be constructed with a bottom set in at a considerable angle with faucet at the lowest point. For convenience in observing the line of separation of liquids, a glass guage column should be provided. Also provide one or more plain storage tanks of at least 100-gallons capacity. This constitutes all the equipment that is required.

Working Formulas

Take 50 pounds of first-class oil of lemon and 25 pounds granulated sugar. Place both in the barrel. Close and let tumble for at least six hours. The use of sugar here is quite essential in producing a high grade product. There are two reasons for its use. The first is not so essential, namely, the mechanical action of separating the oil into fine parts and exposing a large surface. The second and important reason is the action of the sugar in forming esters and thereby producing a finer boquet. This feature is unknown to nearly all manufacturers who have attempted to produce this product. Sugar also incidentally acts as a preservative of the aldehydes. Theoretically, this quantity of oil should make 1000 pints of finished product, of a strength equal in flavoring power to the ordinary lemon extract, but it is considered much better practice to make only 800 pints, thereby being absolutely certain that

more than the required amount of citral will be present in the finished product, also producing a much finer product.

After tumbling the oil and sugar for six hours, add 125 pints alcohol; tumble for one hour and add 75 pints cold water (filtered if necessary) and tumble for nine hours. Then draw off entire contents of barrel; place in the settling tank, and allow to stand for three days, after which draw off carefully from the faucet the entire lower layer of liquid, which will contain a large part of the citral and other aldehydes dissolved in the dilute alcohol. Place this solution in the storage tank. Now draw off remaining top layer of terpenes and place back in the tumbling barrel; add 100 pints alcohol and 100 pints water, and let stand three days, and separate as in the first operation, placing the citral solution in storage tank with the first washing and putting the terpenes back in the tumbling barrel. Now add to the terpenes 100 pints alcohol and 100 pints water, and tumble for nine hours. Draw off and put in settling tank for three days, then draw off the solution and place in storage tank with first two washings. Place the terpenes back in the barrel and add 125 pints water and 75 pints alcohol, and tumble for nine hours. Draw off and place in settling tank, allow to remain three days; draw off the solution and place in storage tank with three other washings. All four washings will now be in the storage tank and will show a volume of close to 800 pints. Mix thoroughly, and the finished product is thus obtained.

The terpenes now remaining are worthless as a flavoring agent, but can be sold to some of the oil importers in New York and Chicago.

This, as will be noted, gives a finished product containing about 50 per cent. alcohol, which is believed to be the best. It can be varied by using less alcohol in washings 2, 3 and 4, but not to a point which will render the finished product below 40 per cent. alcohol. The finished product is filtered if necessary before bottling.

While the barrel has been found by practical experience to be entirely satisfactory as a mixer, it is believed that an apparatus built in the form of a cube, such as is used in some of the concrete mixers, would be even better.

Lime Extract—

Oil of limes..

Grain alcohol
Water

Terpeneless Lime Extract

(Soluble lime extract)

5 per cent. 85 per cent.

IO per cent.

Same method as for Terpeneless lemon, using oil of limes instead of oil of lemon.

I pint

4 drops

Alcohol and water, equal parts.......41⁄2 gallons

Oil lovage Macerate the fenugreek and celery seed in a part of the mixture of alcohol and water for 24 hours; then percolate with remainder of menstrum.

Dissolve the oil of lovage and vanillin in a little alcohol and add the coffee extract and caramel, and allow to age for at least 30 days.

The coffee extract recommended is made by percolating 5 pounds of high-grade ground coffee with a mixture of two parts hot water and one part alcohol until 4 gallons are obtained.

Note: This imitation maple extract, when used in small quantities, will give a delicate maple-like flavor.

is considered artificial and will have to be so declared on the label.

Terpeneless Orange Extract

(Soluble orange extract)

Same method as for lemon, except substitute oil of orange for oil of lemon.

Peppermint Extract

3.84 fluid ounces 124.16 fluid ounces

Oil of peppermint
Grain alcohol

Makes one gallon.

If color is desired, add peppermint leaves, soak and filter; any other color is considered artificial and would have to be so declared on label.

If color is desired, it may be added, but will have to be declared on label.

If color is desired, add spearmint leaves, soak and filter. Any other color is considered artificial and would have to be so declared on label.

Vanilla Extract

The proper selection of vanilla beans for extract is an art in itself, and the small manufacturer with limited experience should perhaps rely on the judgment of the reliable bean importer rather than his own.

The principal varieties of vanilla beans are in the order of their merit-Mexican, Bourbon, South American, Java, Tahiti. For the finest extract none but prime Mexicans beans should be used. The next best extract will be made from a mixture of Mexican and Bourbon beans, etc.