18. NATURAL FLAVORINGS.--Under the head of natural flavorings come those
which are made from the fruit or the plant that produces the desired
flavor. They are known as _oils_ and _extracts_.
19. The oils are obtained by pressing out the natural flavoring
substance from the material containing it. They are usually very strong,
so that only a little is needed to flavor a comparatively large quantity
of food. Peppermint, wintergreen, and cinnamon are the oils that are
used the most.
20. EXTRACTS are prepared by using alcohol to extract the flavoring
substances from certain materials. The alcohol acts as a preservative,
so that the finished extract nearly always contains a high percentage of
this material. Vanilla and such flavorings as lemon and orange are
examples of extracts that are usually made in this way. A few companies
manufacture a product in which glycerine instead of alcohol is used as
the preservative. Flavorings so prepared are in the form of a thick,
sirupy substance rather than a liquid and are usually sold in a tube.
21. ARTIFICIAL FLAVORINGS.--Flavorings classified as artificial
flavorings are of two kinds: those having for their basis substances
extracted from coal tar and those prepared by various chemical
combinations.
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