Flavoring
Lemon and vanilla are the common popular flavors and lemon is the commonest of the two. Use of them about a large basting spoonful of the extract to each gallon of cream, remembering, however, that there is the common, the double and the triple extract of which latter of course less ought to do. When you get to doing a big business you will have the pleasure of offering your customers a choice of as many flavors of cream as there are of soda syrups. But all flavors except lemon and vanilla must be used very sparingly, a teaspoonful of pineapple, strawberry, pear and the like generally being as good as a large spoonful of the others, and of rose extract a few drops may do Most of the flavorings excepting lemon, vanilla, rose, cinnamon, and nutmeg are made from orris root and butyric ether--which is obtained from rancid butter--and there is no wonder if the popular taste approves of them only in very small allowances.