326 / 374
326
DRINKS.
By
adding
boiling
syrup
instead
of
boiling
water
to
the
mixture
of
plain
syrup
and
oil
of
lemon,
and
sub-
sequently
adding
the
required
quantity
of
cold
water,
the
whole
operation
will
be
brought
more
thoroughly
under
control,
and
a
larger
proportion
of
oil
may
be
employed
without
waste.
With
some
samples
of
the
oil,
it
may
be
necessary
to
heat
a
larger
portion
of
the
syrup
;
but
the
oil
should
always
be
mixed
with
cold,
thick
syrup
in
the
first
place,
unless
a
perfectly
close,
air-tight
vessel
is
provided
for
mixing
;
in
this
case,
hot,
thick
syrup
may
be
poured
on
the
oil,
cold
water
being
subsequently
added
to
give
the
requisite
density.
When
it
is
required
to
incorporate
a
maximum
quantity
of
lemon
oil
with
the
syrup,
it
should
first
be
whisked
[into
the
whole
of
the
thick
syrup
cold
;
the
flavoured
syrup
should
then
be
carefully
heated
by
means
of
a
steam
jacket,
or
other
convenient
arrange-
ment,
until
the
suspended
oil
is
reduced
to
a
state
of
solution.
The
syrup
will
then
be
transparent.
Let
it
be
cooled
again
as
quickly
as
possible,
Gingerade.
Plain
Syrup,
42°
T.^
.
.
.
.1
gallon
Ginger
Tincture
(No.
21 or
22).
.
4
fluid
ounces
Acetic
Acid
4
»
>»
Bitter
Orange
Tincture,
Q.S.
Use
I
to
i^
ounce
of
flavoured
syrup
to
each
bottle.
Ginger
Ale
is
a
beverage
supposed
to
beguile
the
artless
teetotaller
into
an
idea
that
he
is
doing
some-
^
About
8^
lbs.
loaf
sugar
to
the
gallon
of
water
should
produce
this
S.
G.