A tangerine peel tincture was prepared by maceration of the whole peel from the fresh fruit. In the determination of the oil content of the tinctures, an adaption of the A. O. A. C. precipitation method appeared to have a greater general accuracy than the polarization method. A tangerine syrup was prepared from the tincture, using light magnesium carbonate as the filtering agent. Organoleptic tests indicated that tangerine syrup compared favorably in taste preference with five other vehicles which had ranked high in taste preference tests conducted by other workers. Tangerine syrup also appeared to have a high value in disguising the salty taste of ammonium chloride and a mediocre value in disguising the bitter taste of quinine hydrochloride.