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Swiss Ess.
Three dashes of anisette.
One pony absinthe.
White of one egg.
Cracked ice.
Then shake and strain.
Orange Syrup.
Two ounces tincture of orange peel.
One pound simple syrup.
Mix.
Raspberry Syrup.
One gallon white syrup.
One-half ounce essence of raspberry.
Three-fourth ounce tincture tartaric acid.
Mix.
Gum Syrup.
One ounce of Acacia in selected pieces.
Wash in cold water.
Nine and one-third ounces sugar. Add
distilled water to make eleven ounces.
Place in enamel porcelain dish. Add the
water.
Heat gradually; increase to boiling point
Maintain for five to ten minutes.
Stir frequently.
Strain while hot.
Place in sterilized bottle.
Add ten per cent alcohol for preservative.
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