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Phosphates
liquid
and
preserve
in
well-stoppered
stout
bottles
in
a
cool
place.
Pepsin
1.
—
Essence
of
pepsin,
8
oz.;
tincture
of
celery
seed,
1
oz.;
lemon
syrup,
enough
to
make
4
pt.
2.—
Solution
of
pepsin,
N.
F.,
8
oz.;
raspberry
syrup,
16
oz.;
solution
of
acid
phosphate,
4
oz.;
syrup,
enough
to
make
4
pt.
Lime
juice,
orange,
grape
and
other
phos-
phates
are
similarly
made.
Pineapple
1.
—
Take
a
large
glass
with
the
fruit
and
shaved
ice
about
half
full,
add
a
little
phosphate
and
draw
on
soda,
stirring
with
the
fine
stream.
It
may
be
served
as
it
is
with
straws
or
strain
into
a
thin
mineral
glass.
2.
—
Solution
of
acid
phosphate,
8
fl.oz.;
orange
syrup,
16
fl.oz.;
vanilla
syrup,
8
fl.oz.;
pineapple
syrup,
sufficient
to
make
1 gal.
Mix.
Raspberry
1.
—
Raspberry
syrup,
1
gal.;
solut.
acid
phosphate,
&
oz.;
solut.
ess.
rose,
j£
oz.
Strawberry
1.
—
Strawberry
syrup,
7
pt.;
vanilla
syrup,
8
oz.;
pineapple
syrup,
8
oz.;
solut.
acid
phosphate,
8
oz.
2.—
Solution
of
acid
phosphate,
8
fl.oz.;
pineapple
syrup,
16
fl.oz.;
strawberry
syrup,
sufficient
to
make
1
gal.
Mix.
3.
—
Wild
Strawberry.
—
a.
—
Strawberry
syrup
(from
juice),
6
pt.;
lemon
syrup,
1
pt.;
infusion
wild
cherry
(fresh),
1
pt.;
tartaric
acid,
2J/£
dr.
Dissolve
the
acid
in
the
infusion
and
add,
with
the
lemon
syrup,
to
the
syrup
of
strawberry.
Serve
without
foam
in
thin
mineral
glasses.
b.
—
Strawberry
syrup,
6
pt.;
lemon
syrup,
1
pt.;
fresh
infusion
wild
cherry,
1
pt.;
tartaric
acid,
2%
dr.
105