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POLIC:fuGAZETTE
T INCTUR.ES, COLOR.I NGS, ESSENCES, AND SYRUPS
FOR. USE IN COCKTAILS AND OTHER.
FANCY DRINKS.
P lain Syrup.
Take six and a half pour.ds or lon.f s ugar.
Half-gallon of water.
The white of o ne egg.
Boll until dissolved, and filler through flanne l.
Gum Syrup.
T ako fourteen pounds of loaf s ugar.
One gallon or watur.
Boll together for five minutes, a nd add wate r to mnke
up to two gallons.
Lemon Syrup.
Tako five gallons of gum syrup.
Fout· ounces of tartaric acid .
One ounce of oil of lemon.
One pint alcohol.
Cut
tho
oil of lemon
h1
the a lcohol, ad<l the tnrtnric acid,
and mix thorough ly with the syrup.
Essence of Lemon .
Take one ounce of oil of lemon.
One quat·t of alcohol
(95
per cen t.).
A
half pint. of wate r.
Ono and a half ounces of citric acid.
Grind lhe citric acid to a powdPr i n a porcelain mortar ;
dlssoh·e It In lite water. T hen cut t he
i)il
or lemon In the
a.lcohnl, and alld the acid water.