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Beverages
—
Non-A
Icoholic
2.
—
Solution
of
acid
phosphate,
8
fl.oz.;
lemon
syrup,
sufficient
to
make
1 gal.
Mix.
3.
—
Ext.
lemon,
1
fl.oz.;
tine,
celery
seed,
2
fl.oz.
pineapple
juice,
8
fl.oz.;
acid
phosphate,
6
fl.oz.;
syrup,
to
make
8
pt.
Mint
Spkit
of
spearmint,
2
fl.dr.;
solution
of
acid
phosphate,
2fl.dr.;
simple
syrup,
enough
to
make
32
fl.oz.
The
syrup
may
be
colored
a
pale
green
by
adding
a
tincture
made
by
macerating
spinach
in
alcohol.
>
Orange
1.
—
Solution
of
acid
phosphate,
8
fl.oz.;
orange
syrup,
sufficient
to
make
1
gal.
Mix.
Blood
orange
phosphate
syrup
may
be
prepared
in
the
same manner by
using
blood orange
syrup.
2.—
Essence
of
orange
(1-8),
1
to
4
fl.dr.;
solution
acid
phosphate,
12
oz.;
solution
citric
acid
(50%),
1
oz.;
caramel
coloring,
1
dr.;
cochineal
coloring,
15
m.
The
quantities
given
are
sufficient
to
flavor
1
gal.
of
syrup.
3.
—
Blood
Orange.
—
Raspberry
juice,
6
oz.;
extract
orange,
1J^
oz.;
fruit
orange,
%
oz.;
syrup,
1
gal.;
red
coloring,
enough.
The
addition
of
raspberry
juice
im-
proves
the
orange
flavor.
The
acid
phosphate
(1
dr.)
is
added
when
the
drink
is
served.
4.
—
Cider.
—
A
so-called
orange
cider
phosphate
may
be
made
by
adding
to
each
gallon
of
finished
product
from
the
following
formula
about 4
oz.
of
dilute
phosphoric
acid
or
an
equal
quantity
of
solution of
acid
phosphates
of
the
National
Formulary.
Express
the
juice
from
sweet
oranges,
add
water
equal
to
the
volume
of
juice
obtained
and
macerate
the
ex-
pressed
oranges
with
the
juice
and
water
for
about
12
hours.
For
each
gal.
of
juice
add
1
lb.
of
granulated
sugar,
grape
sugar
or
glucose,
put
the
whole
into
a
suitable
vessel,
covering to exclude
the
dust,
place
in
a
warm
loca-
tion
until
fermentation
is
completed,
draw
off
the
clear
104