Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1883-02-15
How Soda sIrups are Made.

"PS oLupiOyeU IN HaVOrlnG thai
9everaaSSe. To Tribune reporter tn,
chemist enc Of leading firm said recently
mere are two general classes of sir
ups, the fruit and the artificial. The
hrs1 are made from ripe fruits; the
second from plain sirups and extracts
Inc former are, of course, the more
costly, but those dealers who prefer the
oest article invariably buy them. One
quart of fruit juice to three quarts Of
PLAIN sirup makes a very rich compound
Ior ordinary use. The plain sirup
which forms the base of nearly all foun.
tam slrups, is made from pure cane
sugar. BY the aid of the saccharometel
an article of uniform quality is obtained
We usually make our sirups to stand a
b test of thirty-five Degrees
sis not glucose frequently employed
IN the manufacture of plain sirup?''
asked the reporter. .--.
"Yes, by INSCRIPTIONS dealers. Gu
cose is used to give sirups body, but il,
the same proportion that the glucose is
increased, the quality decreases. Albu-
men is much better and answers every
purpose" .'>t "
: Chow many sirups are now manu-
factured?'
s'The list of them is practically limit
less, since new havors are being con-
stantIy added; but those more common
ly employed are raspberry, strawberry,
blackberry, cherry, peach, pear, apple,
pineapple, vanilla, lemon. o.Iince, goose
berry, currant, catawba, chocolate and
coffee OF these, lemon is the most
popular and vanilla next. The lemon
sxtraetgwith whieh-the strip is favored
is obtained from the rind of. the fruit.
You would naturally suppose that the
juice of the lemon would, be used, but
up to the present time no process has
been discovered by which the original
flavor of the fruit can be preserved.
You have probably noticed that the
Juice soon becomes fiat and insipid if
allowed to stand exposed to the air for
a few hours. Lime juice is only pre-
served by adding sulphurous acid, but
this gives it a musty taste which is not
at all pleasant to many people. Few
persons, by the way, are aware to what
extent lime juice is used in this country
and elsewhere. The English and United
States naval and military forces con-
sumo large quantities yearly as a pre-
ventive against scurvy. Indeed, the
sailors of Her Majesty long ago won the
sobriquet of Lime Juicers because of
their fondness for this drink
"From what do you obtain your best
vanilla extractP"
"From the Mexican vanilla bean.
This attains q length from eight to nine
inches and grows upon a vine much re-
sembling that of the grape. The beans
do not have the rich flavor which makes
them so valuable until their full length
IS attained. After being subjected to a
short drying process they are oiled and
put up in half-pound packages, wrapped
in tin foil. If the packages are kept a
year or more, long white fibrous crys-
tails form between the beans and furnish
an undoubted proof of their genuine
character. The Mexican bean costs
from twelve 20 fifteen dollars pound,
but the Bourbon, of inferior quality,
may be bought at eight dollars pound.
A very clever imitation is made from
the Tonqua bean, which does not even
belong to the vanilla family 1t. is i'm
possible to manufacture strictly pure
vanilla extract for fifteen cents a bottle.
An artificial vanilla called vaniline, used
for flavoring cheap soda, has been
manufactured for a few years."
sHow are artificial sirups made?"
&c From the amyl and ethel series of
others characteristic favors of any fruit
can be produced. Orris root is the base
of all fayoring extracts. Pineapple is
made from butyric ether and extract
of orris root. The same materials in
varying proportions are used in making
and raspberry. The ether
develops the flavor and makes the il
fusion more perfect. Extracts of rose
oAIaA TO rri,1 ca, ovxy,o
to bring out the peculiar bouquet. Va
others combined form valerianate of |
PONIES. Apple and pear are made from |
fusel oil and sulphuric acid, the latter |
recurring al addition of acetate of |
potash. Besides these fiavors, melon,
grape, apricot and peach are also sue
,essfuily initiated. AS the result of con-
,inued experiments have added largo
nellie and bergamot pear. Extracts
made in this way are now sold to the
rade as the genuine article. The drug
list or confectioner knows very well
What he is getting when he buys them.
The genuine orange and rose extracts
Usually come in the form of pomade. In
he south of France, where both
ROW in great abundance, the flowers
ire gathered in the early morning, while
he dew is still upon them, and thrown
nto a large porcelain kettle containing
rot lard When the lard has become
saturated with the perfume
# the flowers, it is strained and allowed
o cool. 1t is then packed in tin cans
md exported to perfumers and extract
makers in all parts of the world. In
,rder to get the extract from the POM
de it is washed with deodorized alcohol
leated to certain temperature and al
owed to granulate." s.s
g How do the sales of the fruit and
.rtificial sirups compared" -...s
."Two-thirds of the men who draw
irups use the artificial because they are
heaper. Fruit sirups cost fifty cents a
uart Imitation sirups are thirty cents
quart. The artificial sirups are en-.
ireIy innocent, unless colored with
.f. IL. =, Il, 70 nfoi f,ao |