The eggs are thoroughly beaten in a water jacketed mixing machine; the oil is then slowly added while the mixer is running. Mix the sugar, salt, mustard and arrowroot with the vinegar and pepper essence; then gradually add the mixture while machine is running, heat being applied through the water jacket. Continue mixing until the temperature of the dressing has reached 165 degrees Fahrenheit. Then discontinue the heat; run machine for 10 minutes; draw off the dressing; run through the homogenizer and bottle hot, using bottles that have been thoroughly cleaned and heated just before filling. Close with vacuum closing machine. This should make 50 gallons.

Place egg yolks in mixing machine, mix thoroughly and add the oil very slowly so that it will be thoroughly incorporated with the egg yolk, making a fine "butter." After all oil is added, add the vinegar slowly, then the sugar, salt and mustard. Run the machine until a smooth, perfect emulsion is produced. The dressing should then be put through a homogenizer and bottled, preferably under vacuum.

General Information on Ingredients.

Oils. By far the best oil to use is prime or "virgin" olive. Other oils that may be and are used by different manufacturers are mustard, cottonseed, corn, rape, sesame, peanut, soybean and other fixed oils of edible grade.

Colors. The yolk of eggs will, if used in sufficient quantity, impart a desirable color. Tumeric may be used and will impart a color considered by some as desirable. Harmless artificial colors as annato, napthol yellows, etc., may be used, but their presence when so used must be declared on the label. They are not considered necessary or desirable.

Vinegar. The desired acidity may be obtained by using malt, cider, wine, distilled, taragon or fruit vinegar. The use of acetic acid is not recommended. A good malt vinegar is considered the most desirable, although it is largely a matter of taste, etc.

Fillers.-Those in common use are starch (in the form of corn starch, flour, arrowroot, etc), gum tragacanth, Indian gum and gelatine. Of these the most desirable is a good grade of ribbon gum tragacanth, as it contains almost no starch and is therefore free from

the objection which applies to starch fillers—namely, that of being hydrolized by the vinegar acid, resulting in the dressing gradually becoming thinner with age.

Mustard. Only high-grade mustard flour should be used. Of those now available it is recommended that either Colburn's or Coleman's be used.

Eggs. The first choice in the eggs to be used should be freshlaid stock; next, prime cold storage well candled before breaking; next, prime frozen stock. The use of dried or powdered eggs is not recommended.

Preservatives.-A few manufacturers still use and declare on the label the presence of-benzoate of soda. This practice is not recommended, as no preservative of this nature is necessary, as the dressing if properly made and bottled, will keep indefinitely.

Lemon juice may be added with marked benefit in most for

mulas.

Apparatus Needed.

Proper provision for candeling and breaking eggs.

A suitable mixing or emulsifying machine. If a cooked type of dressing is to be made, this machine should be water-jacketed so that the proper degree of heat may be applied.

While not absolutely necessary, it is highly desirable to have a homogenizer to run the finished dressing through, as any tendency on the part of the dressing to separate will be obviated by the use of this machine.

A drawing tank with mixer or agitator.

A filling machine.

A capping or closing machine-here it is highly desirable to close under vacuum.

A labeling machine.

All metal parts to be covered with tin, silver or enamel.

SPICED VINEGAR.

I pound Whole Cloves.

I pound Whole Allspice.

1⁄2 pound Crushed Cinnamon.

1⁄2 pound Crushed Ginger Root.

5 gallons 45-grain Vinegar.

Soak the spices in the vinegar 12 hours; place in a suitable kettle and bring to a boil; then simmer gently one hour; strain off the liquid and add enough vinegar to make 5 gallons.

CHEAP DRESSING.

5 gallons Prepared Mustard, German style.

2 pints Sweet, or Salad Oil.

I gallon Spiced Vinegar, or enough to sufficiently thin

the mustard.

Beat the oil into the mustard first, then add the vinegar gradually. To make a better grade, use olive oil and add 1 to 2 lbs. of sugar.

HIGH-GRADE DRESSING.

10 pounds Flour.

71⁄2 pounds Ground Yellow Mustard.

71⁄2 pounds Ground Tumeric.

5 pounds Salt.

71⁄2 pounds Sugar.

5 gallons Spiced Vinegar.

5 pints Olive Oil.

Mix all the dry ingredients with the cold, spiced vinegar; place on fire and stir continuously until it comes to a boil and thickens; remove from fire and stir in the oil, beating it until the oil globules disappear; cool and use.

Onions and garlic may be added in making the spiced vinegar if desired; also cayenne or chille pepper, if wanted very hot.

Grain alcohol, enough to make...... I gallon

Macerate the ginger in a closed vessel for 48 hours with part of the alcohol. Then pack the ginger in a glass percolator and percolate with alcohol until one gallon is obtained.

Place ginger and capsicum in alcohol, macerate four days and filter; add oil lemon, vanillin, and then other ingredients, and filter clear.

To make ginger ale syrup, use 2 oz. extract, 11⁄2 oz. of 50 per cent. solution citric acid, 5 lbs. sugar, and water enough to make I gallon.

Terpeneless Lemon Extract (Soluble Lemon Extract)

This may be made by mixing terpeneless oil of lemon with diluted alcohol, or better, by using pure oil of lemon and using the washing-out method. The latter method is as follows:

METHOD OF MANUFACTURE.

Equipment Needed-Provide a good, tight, clean alcohol barrel. Make a hand hole of about eight inches in diameter in one head near the chime, and fit with a water-tight closure that can be