To Prepare Flavoring Extracts. The following excellent receipts, taken from the "American Journal of Pharmacy," are by Prof. W. Procter, Jr.

1031. Lemon Extract

1031.      Lemon Extract. Expose 4 ounces of the exterior rind of lemons in the air until partially dry; then bruise in a wedgewood mortar; add to it 2 quarts dedor-ized alcohol of 95°, and agitate until the color is extracted ; then add 6 ounces recent oil of lemon. If it does not become clear immediately, let it stand for a day or two, agitating occasionally. Then filter.

1032. Orange Extract

1032.    Orange Extract. Follow the same method as for lemon extract, using 4 ounces exterior rind of oranges, 1 quart of deodorized alcohol of 95°, and 2 ounces recent oil of orange.

1033. Extract of Bitter Almonds

1033.    Extract of Bitter Almonds. Mix together 4 ounces oil of bitter almonds, 1 ounce tincture of turmeric, and 1 quart 95° alcohol.

1034. To Neutralize the Poison in Extract of Bitter Almonds

1034.    To Neutralize the Poison in Extract of Bitter Almonds. As this extract is poisonous in a quantity, it is better to deprive it of its hydrocyanic acid as follows:-Dissolve 2 ounces sulphate of iron in a pint of water; in another pint of water slake 1 ounce lime recently burned; mix them together, and shake the mixture with 4 ounces oil of bitter almonds. Distill in a glass retort until the whole of the oil has passed over; and after allowing the oil time to separate from the water, remove it for use.                   •

1035. Extract of Rose

1035.     Extract of Rose. Braise 2 ounces of hundred-leaved rose-leaves ; make an extract from them by macerating in 1 quart deodorized alcohol; press the quart of alcohol out, and add to it 1 drachm oil of rose, and filter through paper. If there are no red rose leaves, a little tincture of cochineal will give a pale rose tint.

1036. Extract of Cinnamon

1036.    Extract of Cinnamon. Dissolve

2 drachms oil of cinnamon in 1 pint deodorized alcohol; add gradually 1 pint of water, and then stir in by degrees 4 ounces powdered Ceylon cinnamon; agitate several hours, and filter through paper.

1037. Extract of Nutmegs

1037.    Extract of Nutmegs. Mix 2 drachms oil of nutmegs with 1 ounce powdered mace; macerate for 12 hours in 1 quart deodorized alcohol, and filter.

1038. Extract of Ginger

1038.    Extract of Ginger. Pack 4 ounces powdered ginger in a percolator, moisten it with a little alcohol, then pour on alcohol until 11/2 pints of tincture have passed through. Mix this with 8 ounces syrup.

1039. Extract of Black Pepper

1039.    Extract of Black Pepper. This is prepared from powdered pepper in the same manner as the extract of ginger, pouring on alcohol until a quart has passed through, and omitting the syrup.

1040. Extract of Capsicum

1040.    Extract of Capsicum. Prepared from powdered capsicum, in the same manner as black pepper.

1041. Extract of Coriander

1041.    Extract of Coriander. Mix 4 ounces powdered coriander with 1 drachm oil of coriander; add the mixture to 11/2 pints alcohol of 95°, and 1/2 pint water; macerate for 24 hours, decant the liquid; put the matter that has settled into a percolator, and pour on it the decanted liquid, adding alcohol until a quart has run through.

1042. Extract of Vanilla

1042.    Extract of Vanilla. Cut 1 ounce vanilla into small pieces, and triturate with 2 ounces sugar to a coarse powder; put it into a percolator, pour on it diluted alcohol until 1 pint has run through - then mix with 1 pint syrup.

1043. Extract of Celery

1043.    Extract of Celery. Bruise 2 ounces celery seeds, and put into a percolator ; pour on 1 pint deodorized alcohol, then pour on water till a pint of extract has passed through; triturate with 1 drachm carbonate of magnesia, and filter.

1044. Extract of Soup-herbs

1044.    Extract of Soup-herbs. Put into a percolator 1 ounce each of thyme, sweet marjoram, sweet basil, and summer savory, and 1 drachm celery seeds. Pour on them sufficient diluted alcohol to make 1 pint of extract.