64 / 100
66
required). This
prod uc~
a syrup equa l to about
47 Twaddell, its specific gravity
1
·235, and is the
strength genera lly used by aerated water makers ,
and upon which the following recipes are based.
If
a sugar be employed of such purity that no
scum or only a small trace rise to the surface after
boiling, then it is pre ferable not to boil the syrup,
but simply to boil the water to destroy a ny germs
that may be present, and then whilst hot a dd the
sugar, a nd when dissolved t he other ingredients.
In order to a ssis t the solution of the 6 lbs. of
sugar in the first
2
pints of water , a little heat ma y
be used, not brought up to boiling point, but only
until the sugar be clissol\·ed.
DIRECTIONS FOR MIXING.
'vVhile the syrup is still warm add the citric or
tartaric acid, and when dissolved a dd the colouri
11 ..,
(previously thinnecl
if
it be a thick colouring by
mixing wi th t wo or three times its bulk of wa rm
water). When the syru p has cooled, a nd is a bout
lukewarm, add gradua lly the essence-stirring· at
the same time-th en the F rench cream. preservative
and other ingredients.
'
These syrups a re generally perfectly bright when
made, but for various reasons they arc sometimes
cloudy after being mLxed . . \Vhen such is the case
pass them through a fi ltenng bag.
The q11a11tity of flavo1m •d syrup to
be
used is
11
ozs. to the
1
o
oz.
bottle,
aud, of course, half
1
he
q11a11tity for spWs.
CAUTJON.-~o
matter how pressed the mineral
water
m~ker
may be .for the_ time, he must never
bottle wl11le t!te syrup 1s hot; 1t should be quite cold .
AMERICAN LEJ\!ON SQUASH.
Half fill the shaker with cracked ice (about the
size of nuts), or with sha ved ice, put in
1
ounce of
plain syr1;1p! or
3
teaspoonful_s of powdered sugar,
add the Juice of one good-sized lemon, a nd give
two dashes of acid p hosphate; nearl y fill the shaker