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Beverages
—
N
on-
Alcoholic
of
grape
juice,
squeeze
the
juice
of
1
lime
and
add
3
dashes
of
Angostura
bitters,
2
dashes
of
phosphate
and
V/2
oz.
of
simple
syrup.
Fill
the
glass
one-third
full
of
fine
ice
and
the
balance
with
carbonated
water.
Mix
and
deco-
rate.
Cordial.
—
Boric
acid,
J£
°
z
-j
citric
acid,
2
oz.;
sugar,
3
lb.;
water,
2
pt.
Dissolve
by
heat,
When
cold
add
lime
juice,
30
oz.;
tincture
of
lemon,
2
oz.;
water
to
1
gal.
Mix
and
color
with
caramel.
Pepsin.
—
Pure
pepsin,
260
gr.;
distilled
water,
3
oz.;
glycerine,
3
oz.;
alcohol,
1J^
oz.;
purified
talcum,
J^
oz.;
lime
juice
enough
to
make
1 pt.
Dissolve
the
pepsin
in
the
water
mixed
with
8
fl.oz.
of
lime
juice,
add
the
glycer-
ine
and
alcohol
and
then
the
remainder
of
the lime
juice;
incorporate
the
talcum
and
set
aside
for
several
days,
agitating
occasionally,
and
then
filter,
adding
through
the
filter
enough
lime
juice
to
make
1
pt.
of
finished
product.
To
make
a
syrup
of
this
add
enough
simple
syrup
to
make
3
qt.
and
mix
thoroughly.
Vichy.
—
Into
an
8-oz.
glass
of
vichy
shake
a
few
dashes
of
lime
juice
from
your
spirit
bottle,
or
squeeze
into
it
the
fresh
juice
of
half
a
lime.
Orange
1.
—
The
juice
of
15
oranges,
the
rind
of
3
oranges,
2
qt.
of water,
%
lb.
of
loaf
sugar,
crushed
ice.
Remove
the
peel of
3
oranges
as
thinly
as
possible,
add
it
and
the
sugar
to
1
pt.
of
water,
then
simmer
gently
for
20
minutes.
Strain
the
orange
juice
into
a
glass
jug,
and add
the
re-
maining
3
pt.
of
cold
water.
As
soon
as
the
syrup
is
quite
cold
strain
it
into
the
jug,
add
a
handful
of
crushed
ice
and
serve
at
once.
2.
—
Shoe
crosswise
4
oranges
and
1
lemon;
put
them
into
an
earthen
jug
with
4
oz.
of
lump
sugar;
pour
upon
these
1
qt.
of
boiling
water
and
allow
to
stand
covered
for
1
hour.
Decant and
ice.
3.
—
Simple
syrup,
J^
fl.oz.;
tincture
of
orange
peel,
}/%
92