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THE :'IIIXICOLOGIST.
SYRUPS, ES_SENCES, TINCTURES,
ETC.
These preparations consist of ingredients used in
the following recipes for making prepared punches,
cocktails, etc.
Plain
Syrup.
Take 6
Ih
pounds of loaf-sugar.
Yz '
gallon of water.
The white of r egg.
Boil until dissolved, and filter through flann el.
Gum
Syrup.
Take
14
pounds of loaf-sugar.
r gallon of water.
Boil together for five minutes, and 8.dd water to
make up to
2
gallons.
Lemon
Syrup.
Take 5 gallons of gum syrup.
4 ounces of tartaric acid.
r ounce of oil of lemon .
1
pint of alcohol.
Cut the·_ oil of lemon in the alcohol, add the tar–
taric acid, and mix thoroughly with the syrup.