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330
DRINKS.
Acetate
of
Rosaniline,
or
Aniline
Magenta,
of
which
^^th
of a
grain
will
colour
a
bottleful,
a
beautiful
red.
For
the
fruit
syrups,
fruits
are
very
often
used,
but
of
course
not
necessarily.
Even
milk
is
not
sacred
from
the
chemist.
Here
are
two
recipes
for
making
Cream
Syrup
:
No.
I.
Fresh
Cream
.
•
.
.
.
^
pint
Fresh
Milk
|
„
Powdered
Sugar
.
.
.
.
i
pound
Another
formula
:—
Oil
of
Sweet
Almonds
.
.
.
2
ounces
No.
2-
Powdered
Gum
Araoic
.
.2
,,
,
Water
4
»
'
Make
an
emulsion,
and
add
simple
syrup
to
make
up
2
pints,
and
there
you
are,
thoroughly
independent
of
the
cow
!
In
these
syrupy
mixtures
the
Americans
run
riot,
and
a
few
years
since
many
shops,
notably
druggists,
sold
strange
and
curious
frothing
mixtures
;
but
there
was
no
call
for
them
in
the
winter,
and
they
died
out
as
suddenly
as
they
were
introduced.
The
following
is'
a
fair
list
of
syrups,
some
of
which,
however,
are
decidedly
exciseable.
Ambrosia,
Apple,
Apricot,
Banana,
Blackberry,
Brandy,
Capillaire,
Cherry,
Chocolate,
Citron,
Clove,
Coffee,
Cream,
Curagoa,
Currant
(black
or
red),
Ginger,
Grape,
Groseille,
Gum,
Lemon,
Limes,
Mulberry,
Nectar,
Nectarine,
Noyeau,
Orange
(bitter),
Orange
(sweet).
Orange
(Tangerine),
Orgeat,
Peach,
Pear,
Peppermint,
Pine-apple,
Plum,
Quince,
Raspberry,
Roses,
Sarsaparilla,
Sherbet,
Strawberry,
Vanilla,
Violets.