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Chapter
XL
MALT
BEVERAGES
Cherry
MALT
extract,
8
oz.;
tincture
celery
seed,
2
dr.;
orange
syrup,
4
oz.;
comp.
tincture
gentian,
1
dr.;
lemon
syrup,
to
make
2
pt.
Mix
and
serve
1
oz.
in
an
8-oz.
mineral
glass,
with
or
without
phosphate.
Coca
1.
—
Fluid
extract
coca,
1
oz.;
alcohol,
1
oz.;
extract
malt,
to
make
4
pt.
2.
—
Extract
malt,
4
oz.;
coca
cordial,
1
oz.;
cherry
syrup,
10
oz.
Mix.
Trim
with
fresh
cherry.
3.
—
Extract
malt,
4
oz.;
coca
cordial,
1
oz.;
syrupy
phosphoric
acid,
J£
dr.;
lemon
syrup,
10
oz.
Mix.
Trim
with
sliced
lemon,
j
4.
—
Draw
1
oz.
of
coca
wine
syrup
into
an
8-oz.
glass,
add
1
oz.
of
malt
extract,
a
couple
of
dashes
of
phosphate
and
fill
with
soda.
If
desired,
the
phosphate
may
be
omitted.
C—
K—
1.
—
Malt
extract,
8
oz.;
vanilla
extract,
1
dr.;
orange
syrup,
2
oz.;
cinnamon
syrup,
2
oz.;
coca-kola,
2
oz.;
simple
syrup,
18
oz.
This
can
be
served
with
foam
in
12-oz.
glass
or
in
8-oz.
glass.
2.
—
Extract
of
malt,
2
lb.;
kola
wine
syrup,
3
pt.;
coca
wine
syrup,
1
pt.;
cinchona
wine
syrup,
1
pt;
pure
orange
wine,
1
pt.;
spirit"of
rose,
%
fl.oz.;
acid
solution
of
phos-
94