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Quince Syrup

quently, the volume of the water will be increased, and the volume of the oil will be decreased, and just in proportion to the apparent increase of water is the oil adulterated. By this simple means may be ascertained whether any essential oil is adulterated with alcohol, and the test is founded upon the great affinity of alcohol for water. (See "Oil of Neroly.") An imitation of Cognac oil is made from the quince and pineapple, and also from cocoanut oil. The manufacturer has an extensive variety of flavors to select from to find a substitute for Cognac oil, and may use instead of that flavor either œnanthic ether, butyric ether, acetic ether, orris, oil of bitter almonds, or a combination of these and the other flavors described in the following pages.

Quince Syrup.

To make this syrup, which is used as a flavor in recipe No. 3, take two pints of quince juice and put it in a warm place until fermentation has commenced. Let it stand three days, then filter the juice through a flannel bag, or blotting paper, and add 44 lbs. of white sugar; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but do not let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. * This is a very clean way, and prevents the sides crusting and burning. When the syrup is dissolved so that you can dip your forefinger in it and apply it to the ball of the thumb, and then separate the thumb and finger, the fine thread of syrup reaching from each without breaking, take it off; strain through a cloth; bottle when cold; cover with tissue paper dipped in brandy, and tie down with a bladder until wanted for use. * This is what the French call a bain-marie, or water-bath.