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Phosphates
fl.oz.;
strawberry
syrup,
16
fl.oz.;
orange
syrup,
16
fl.oz.;
lemon
syrup,
sufficient
to
make
1
gal.
Mix.
2.
—
Into
a
mineral
water
(7
or
8
oz.)
glass
draw
1
to
V/%
oz.
of
the
specified
fruit
syrup,
add
1 dr.
dilute
phos-
phoric
acid
or
phosphate
solution;
in
another
glass
draw
plain
carbonic-acid
water
and
pour
into
the
first
tumbler
or
glass
to
fill
it,
avoiding
foam.
This
is
preferable
to
making
a
long
line
of
varying
fruit
phosphate
syrups.
Grape
1.
—
Solution
of
acid
phosphate,
8
fl.oz.;
grape
juice,
16
fl.oz.;
raspberry
syrup,
sufficient
to
make
1
gal.
2.
—
Grape
juice,
1
oz.;
orange
syrup,
2
oz.;
acid
phos-
phate,
20
drops.
Serve
in
a
mineral
glass.
Ginger
1.
—
Solut.
ess.
ginger,
2
oz.;
solut.
ess.
lemon,
J^
oz.;
solut.
acid
phosphate,
8
oz.;
syrup,
8
pt.
2.
—
Solution
of
acid
phosphate,
8
fl.oz.;
tincture
of
ginger,
4
fl.oz.;
lemon
syrup,
sufficient
to
make
1
gal.
Add
the
tincture
of
ginger
to
the
acid
solution,
let
stand
for
several
hours
and
pass
through
a
wetted
paper
filter
and
mix
with
the
lemon
syrup.
Kola
1.
—
Solution
of
acid
phosphate,
8
fl.oz.;
fluid
extract
of
kola,
4
fl.oz.;
vanilla
syrup,
sufficient
to
make
1
gal.
Add
the
fluid
extract
of
kola
to
the
acid
solution,
let
stand
several
hours,
pass
through
a
wetted
paper
filter
and
mix
with
the
vanilla
syrup.
2.
—
Fluid
extract
of
kola,
1
oz.;
soluble
essence
of
lemon,
J^
oz.;
compound
tine,
of
vanilla,
6
dr.;
acid
solution
of
phosphate,
2
oz.;
rock
candy
syrup,
to
32
oz.
Lemon
1.—
Lemon
syrup,
7
pt.;
pineapple
syrup,
1
pt.;
solut.
acid
phosphate,
8
fl.oz.
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