Schrader has obtained several varieties of agate by mixing about 1.82 parts of ferric oxide with 43.84 of flux.

R. Wagner suggests the following method of producing artificial gems: 2 parts of pure silica (rock crystal), 1 of calcined soda, of anhydrous borax, rs of lead oxide (massicot), are rubbed together as intimately as possible, and heated in a crucible for one hour without allowing the mass to become liquid. It is then brought into fusion and kept so for one hour, when it is allowed to congeal. It is then moderately heated for 24 hours, and the resulting flux taken from the crucible, cut and ground.

This forms the base for the flux of the artificial gems. The following minerals are added as coloring sub

stances:

Blue: Cobaltic oxide.
Yellow: Antimony pentoxide.
Green: Cupric oxide.
Red: Purple of Cassius.

Violet: Black oxide of manganese. Artificial Pearls. Geissler's Process. The principal constituents of these pearls are hollow glass beads, silver from the scales of Cyprinus albuonus (a species of carp), fish glue, isinglass, and wax. The so-called silver is first obtained from the scales of the fish, cleansed, mixed with the dissolved isinglass, and blown into the hollow beads by means of a special apparatus. While doing this the beads must be constantly revolved in order that the color may be uniformly deposited on the sides. They are then allowed to lie quietly for a few days to allow the color to become dry and hard. Filling the beads with wax gives them a more beautiful and pellucid lustre and greater durability. The manufacture of artificial pearls is tedious, as every pearl must be handled five or six times, but as the work can be done by girls and children, it is possible to produce them at astonishing low prices.

Turkish Beads. Dissolve 4 parts of catechu in 16 of rose water. Strain and reduce the solution by boiling to 6 parts. Then add to it: 1 part of powdered Florentine orris root, 2% of musk, 20 drops of oil of bergamot or lavender, and part of swelled isinglass, and knead the whole to a paste. Form of

this, first, round sticks, and then small balls, either in the hollow of the hand or by a special machine. Pierce the balls with a needle dipped in oil of almonds or of jasmine. Then pour oil of almonds or of jasmine over them and allow them to dry. Different colors and perfumes can be given to them by adding coloring substances and sweet smelling oils.

BITTERS, CORDIALS, ELIXIRS, LIQUEURS, RATAFIAS AND ESSENCES; EXTRACTS, TINCTURES AND WATERS USED IN

THEIR MANUFACTURE, AND THE MANNER OF COLORING THEM.

Most of the bitters, cordials, liqueurs, etc., are produced in the cold way, either by mixing a solution of oil in alcohol with a warm solution of sugar in water, or by adding to this solution tinctures or essences, and diluting the mixture with the quantity of water required. As every cordial or liqueur appears turbid after mixing it, clarification becomes necessary. For ordinary qualities a solution of one-half ounce of alum in a pint of water for every 20 gallons of cordial can be recommended, and if this has not the desired effect, a solution of one ounce of soda in a pint of water may be added to the same quantity of cordial. But for the finer brands it is better to use a solution of 4 ounces of isinglass to a pint of water.

Mode of Coloring Cordials, Liqueurs, etc. Cordials and liqueurs should be colored after they have been filtered. A large number of cordials are not colored, especially anisette, bergamot, calamus, cardamon, caraway, fennel and maraschino.

Coffee, chocolate, curaçoa, nut, and most bitters are colored brown.

Barbadoes and orange blossoms cordials, dark yellow or orange. Anise, lemon, orange and peach, pale yellow.

The cordials prepared from fresh herbs, green.

Cherry, gold water, raspberry, strawberry, rose and nutmeg, red. We have added the color required to most of our receipts.

I. COLORING SUBSTANCES. Blue. Dissolve ounce of finely powdered

indigo in 2 ounces of sulphuric acid, and add 6 ounces of water to the solution.

Green. I. Boil 2 parts of liquid wash blue, 1 of powdered turmeric; add some alum to the mixture and filter it.

II. To obtain a fine green, mix the tinctures of yellow and blue as given under their respective headings.

Purple. Boil archil in water, and add some alum.

Red. I. Crush ounce of cochineal and 15 grains of alum; pour over the powder 8 ounces of boiling water and filter the fluid. The color is made darker or lighter according to the quantity of cochineal used.

II. Macerate 1 lb. of bilberries in 2 quarts of alcohol for 2 days, press the mass through a linen cloth and filter the fluid.

III. Macerate 3 ounces of finely powdered cochineal in 3 pints of alcohol for 2 days, then add ounce of powdered alum, and filter the fluid.

Yellow. I. Macerate 1 ounce of genuine saffron in 3 pints of alcohol, and then filter the fluid.,

II. Take a quantity of marigolds according to the shade of color to be produced, steep them in alcohol, and filter the fluid, when it has assumed the desired shade of color.

II. ESSENCES, EXTRACTS, TINCTURES AND WATERS. Absinthe Tincture. Dissolve 2 fluid drachms of oil of wormwood, 1 fluid drachms of oil of badian seed, 14 fluid drachms each of oil of anise seed, oil of fennel and oil of coriander seed; fluid drachm each oil of Crete marjoram (origan) and of oil of angelica, and 20 drops of oil of cardamon, 2 gallons of rectified spirits of 90 per cent. Tr.; dilute the solution with 2 quarts of water, and color it green.

Ambergris Essence. Pour 12 fluid ounces of spirit of wine of 90 per cent. Tr. over 1 ounce of coarsely powdered ambergris, and let it stand for a few days. Then draw off the liquid, extract the residue with spirit of wine, filter the extract, and add it to the other portion.

Angelica Essence. Mix by shaking fluid ounce of pure angelica oil with 1 quart of alcohol of 90 per cent. Tr.

fluid drachms of anise seed oil and 1 fluid drachms of badian seed oil in 2 gallons of rectified spirit of 90 per cent. Tr.; dilute the solution with gallon of water, and color it green, as above.

Aromatic Tincture. Comminute 6 ounces of zedvary, 4 ounces each of calamus root, galanga and angelica root, 2 ounces of bay leaves, 2 ounces each of cloves, cinnamon blossoms and scraped orange peel, 3 ounces of Roman camomile, ounce of ginger, and ounce of mace. Pour 1 gallons of rectified spirit of 90 per cent. Tr. over the ingredients, and let them macerate for 8 days, then filter, and add 40 drops of oil of peppermint and 24 quarts of water.

Barbadoes Essence. Mix 25 drops of oil of lemon, 25 of oil of bergamot, 6 each of oil of cinnamon, oil of cloves and oil of nutmeg, with 1 gallon of rectified spirit of 90 per cent. Tr., shake the mixture thoroughly, and filter it.

Bergamot Essence. Dissolve fluid ounce of oil of bergamot in gallon of spirit of wine of 90 per cent. Tr.

Bitter Almond Essence. Crush 9 ounces of bitter almonds, place them into a still with 24 gallons of water, let them macerate for 12 hours; then add 23 gallons of spirit of wine of 90 per cent. Tr., and distil off a distillate 75 per cent. strong.

Or, Pour 3 quarts of strong rye whiskey over 1 pound of crushed apricot kernels, 4 ounces of cherry kernels, 1 fluid drachm of cloves, and fluid drachm of mace, and distil off 3 quarts of essence of bitter almonds, or kernel extract.

Or, Dissolve 1 fluid drachm of oil of bitter almonds in 3 quarts of rectified spirit of 90 per cent. Tr., and store the fluid for some time before using it.

Bitter Essence (Double). Comminute 22 ounces of leaves of common buck bean, 1 ounces each of germander water, dried orange peel, and leaves of wormwood, and ounce each of cinnamon and gentian root. Pour 1 gallons of rectified spirit of 90 per cent. Tr. over the ingredients and let them digest for 2 days, when the fluid is drawn off and filtered.

Bitter Extract for Grünewald Bitters. Comminute 2 ounces of orange peel, ounce each of gentian root, leaves of common buck bean, and galanga, ounce of leaves of blessed thistle, and 1 drachm of leaves of wormwood. Put the ingredients in a suitable flask, pour 14 gallons of spirit of wine 90 per cent. strong over them, place them in a warm place and let them digest. Then draw off the fluid, press out the residue, add the extract to the first fluid, and filter it through porous paper.

Calamus Tincture. Dissolve 1 fluid ounce of oil of calamus in 2 quarts of rectified spirit of 90 per cent. Tr.

Or, Comminute 15 ounces of calamus root and 1 ounce of angelica root. Pour 5 gallons of whiskey, 45 per cent. strong, over the roots, let them macerate for 2 days, and then distil off 3 gallons of essence 75 per cent. strong.

Caraway Essence (Cumin Essence). Pour 5 gallons of spirits of wine, 50 per cent. strong, over:

cardamon with 1 quarts of rectified spirit of 90 per cent. Tr. and filter the fluid through porous paper.

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Cherry Extract. Press out the flesh of ripe cherries, let the mass stand quietly in a moderately warm until the pure juice has separated from the pulp. Then place the mass in a bag, press the juice out, let it stand for a few hours longer, and add an equal quantity of rectified spirit of 90 per cent. Tr.

Cherry Water. Distil 5 pounds of crushed cherry stones with 7 gallons of water, add 4 to 5 gallons of cherries, and distil off 3 to 4 gallons of cherry water.

Chocolate Essence. Pour 2 quarts of spirit of wine over 12 ounces of roasted and ground cocoa beans, 1⁄2 ounce of powdered cinnamon, and ounce of powdered cloves; let the ingredients digest and filter the fluid.

Cinnamon Essence. Dissolve fluid ounce of oil of cinnamon in 14 quarts of rectified spirit of 85 per cent. Tr., and filter the solution.

Clove Essence. Comminute 9 ounces of cloves, pour 14 quarts of rectified spirit of 90 per cent. Tr. over them, let them digest for a few days, and then filter the fluid.

Coffee Essence. Pour 1 quarts of rectified spirit of 90 per cent. Tr. over 51 ounces of finely-roasted and ground coffee, let it digest for some time, draw off the fluid and filter it.

Cognac Essence. Dissolve 3 fluid ounces of sulphuric ether in gallon of alcohol of 90 per cent. Tr.

English Bitters Essence. Comminute ounce each of leaves of wormwood, leaves of centaury, and leaves of blessed thistle; ounce each of gentian root, china root, and orange peel; ounce of orris root, and 1 ounce of grains of Paradise. Pour 1 quarts of rectified spirit of 90 per cent. Tr. over these ingredients, let them digest for some time, then pour the fluid off and filter it.

Fennel Essence. Dissolve 1 fluid drachm of oil of fennel, drachm each of anise seed oil and oil of lemon, and 10 drops of cumin oil in 14 quarts of rectified spirit of 90 per cent. Tr.

Gold Water Essence. Dissolve 4 fluid drachms of oil of lemon, 2 fluid drachms of oil of orange, 1 fluid drachm

each of rose oil, oil of nutmeg, and oil of cinnamon, fluid drachm each of oil of calamus, oil of lavender, and oil of juniper, and fluid drachm of oil of cloves in gallon of rectified spirit of 90 per cent. Tr., and filter the solution. Herb Cordial Essence. Comminute ounce each of orange peel and lemon peel, ounce of calamus root, ounce each of juniper berries, ginger, orris root, angelica root, and coriander seed, and 1 ounce each of galanga, leaves of marjoram, and leaves of rosemary. Pour 1 gallon of rectified spirit of 90 per cent. Tr. over these ingredients, let them digest for some time, then press out the fluid and filter it.

Juniper Berry Essence. Dissolve 1 to 14 fluid ounces of oil of juniper in 14 quarts of rectified spirit of 90 per cent. Tr. and filter the solution.

Or, Distil 14 pounds of crushed juniper berries, 14 ounces of bruised anise seed, and 3 ounces of powdered cinnamon, with whiskey sufficient to give a distillate of 3 gallons 75 per cent. strong.

Lavender Essence. Dissolve fluid ounce of oil of lavender in 34 quarts of rectified spirit of 90 per cent. Tr., and filter the solution.

Lemon Essence. Dissolve 2 fluid drachms of oil of lemon in 14 quarts of rectified spirit of 85 per cent. Tr., and shake the solution thoroughly.

Mace Extract. Pour 3 quarts of rectified spirit of 90 per cent. Tr. over 2 ounces of mace, let it digest for a few days, and then filter the fluid.

Marjoram Essence. Dissolve ounce of oil of marjoram in 3 quarts of rectified spirit of 90 per cent. Tr., and filter the solution.

per cent. strong, and add this to the first essence.

Nutmeg Essence. Comminute 8 ounces of nutmegs, pour 6 gallons of rectified spirit of 90 per cent. Tr. over them, let them digest for a few days and then filter the fluid.

Orange Blossom Extract. Pour 14 pints of boiling milk over 10 ounces of fresh orange blossoms; place the same on the fire and let it boil up; then add and thoroughly mix with it 3 quarts of rectified spirit of 90 per cent. Tr., and add 14 quarts of champagne to the filtrate.

Orange Blossom Water. Distil 11 pounds of preserved orange blossoms in 6 gallons of water, so that the distillate will amount to 3 to 34 gallons of aromatic water.

Orange blossoms are preserved in the following manner: Put a handful of salt on the bottom of an earthen jar, place upon this a layer of orange blossoms, and repeat this alternately until the jar is filled. By keeping the jar in a cool place the orange blossoms will remain fresh for a long time. Rose leaves are preserved in the same manner.

Orange Juice. Mix the juice of 12 or more oranges with 12 fluid ounces of rectified spirit of 90 per cent. Tr. When the sediment has all settled to the bottom, draw the fluid off and filter it.

Orange Peel Extract. Crush in a stone mortar the rinds of 12 oranges with some sugar, and let the mass digest for a few days by placing it in gallon of rectified spirit of 90 per cent. Tr. Then decant the clear fluid and filter it.

Nut Essence. Crush 50 large green walnuts, pour 1 gallons of rectified spirit of 90 per cent. Tr. over them, let them digest for a few days and press out the fluid. Distil the residue with sufficient whiskey to give a distillate 80

Peach Essence. Dissolve 1 fluid drachm of oil of bitter almonds in 34 quarts of rectified spirit of 90 per cent. Tr., allow the solution to stand for a few days, and then filter it.

Or, Crush 8 ounces bitter almonds, put them in a still, pour 24 gallons of

water over them, and let them digest for 12 hours. Then add 2 gallons of spirit of wine, and distil off a distillate 75 per cent. strong.

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Peppermint Essence. Dissolve 1 ounce of oil of peppermint in 2 quarts of rectified spirit of 90 per cent. Tr.

Peppermint Essence may also be prepared by steeping 1 part of the leaves of the plant in 3 of spirit of wine 90 per cent. strong. After remaining in the spirit for 5 or 6 days, the clear fluid is poured off, the residue pressed, and the extract filtered and added to the clear fluid.

Quince Essence. Grate the quinces, press the juice out, add equal parts by weight of rectified spirit of 85 per cent. Tr.; let the mass stand until it settles and then filter.

Raspberry Extract. Crush 2 pounds of ripe raspberries, press them out and add 2 quarts of rectified spirit of 90 per cent. Tr.

Or, Take freshly picked raspberries, place them in an earthen dish, crush them to a pulp with a wooden spoon, and let this stand quietly in a moderately warm room until the pure juice has separated. Then place the pulp in a bag, press it out, let the juice stand for a few hours longer, and add the same quantity of rectified spirit of 90 per cent. Tr.

Raspberry Water. This is prepared from the residue left in preparing the extract by stirring it into a mash with water and distilling.

Rose Essence. Dissolve 2 fluid drachms of rose oil in 13 quarts of rectified spirit of 90 per cent. Tr., and filter the solution.

Rose Water. Preserved rose leaves are distilled in the same manner as given under Orange Blossom Water.

Rosemary Essence. Mix 6 fluid drachms of oil of rosemary with 14 quarts of rectified spirit of 90 per cent. Tr.; let the mixture stand for a few days and then filter it.

Sage Essence. Dissolve 1 fluid ounce of oil of garden sage in 13 pints of rectified spirit of 85 per cent. Tr.

Spanish Bitters Essence. Comminute 6 parts of calamus root, 31 each of centaury and polypody root, 3 of orris root, 2 each of galanga, leaves of

blessed thistle, elecampane root, and gentian root, and 1 each of leaves of wormwood, angelica root, and masterwort root. Pour 400 parts of rectified spirit, 90 per cent. strong, over the ingredients, let them digest for 48 hours, then press the fluid out and filter it.

Strawberry Extract. Bruise 41 pounds of wild strawberries; pour 3 quarts of spirit of 90 per cent. Tr. over the mass; let it stand for some time and filter. The product will be about 1 gallon of strawberry essence.

Strengthening Tincture. Comminute 44 ounces each of gentian root, calamus root, and oak bark, 2 ounces each of orange peel and angelica root, 1 ounce of cinnamon, and ounce each of cloves and ginger. Pour 13 gallons of rectified spirit of 90 per cent. Tr., and 14 quarts of water over the ingredients, and let them digest for eight days. Then filter the mass, add 40 minims of oil of wormwood, and a like quantity of oil of peppermint and oil of balm to the filtrate.

Vanilla Essence. Cut 2 ounces of vanilla beans, pour 14 quarts of rectified spirit of 90 per cent. Tr. over them; let them digest for some time, and filter the fluid. This essence should be kept in hermetically closed flasks.

Vanilla water may be made by pouring 1 gallon of water over the extracted residue.

Vanilla Tincture. Macerate ounce of vanilla beans for 8 days in 2 fluid ounces of rectified spirit of 90 per cent. Tr., and filter the fluid.

Wormwood Essence. Comminute ounce each of leaves of wormwood, leaves of centaury, and leaves of blessed thistle, ounce each of gentian root, china root, and orange peel, ounce of orris root, and 1 ounce of grains of Paradise. Pour 2 pints of rectified spirit of 90 per cent. Tr. over the ingredients, let them digest for some time, and filter the fluid off.

III. ELIXIRS. Abbé Elixir. Comminute 3 pounds of lemon peel, 61 ounces of nutmeg, and a like quantity of cloves. Place the ingredients in a wickered demijohn, and pour 20 gallons of 33 per cent. alcohol over them, and let them digest for 3 to 4 weeks, placing the demijohn in a warm place.