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Beverages
—
Non-Alcoholic
various
wines,
such
as
claret,
hock,
sherry,
etc.,
to
simple
syrup;
others,
by
the
addition
of
spirits,
as
milk
punch,
by
adding
to
vanilla
cream
Jamaica
rum
and
nutmeg.
Almost any
syrup
may
be
made
by
the
addition
of
a
suffi-
cient
quantity
of
flavoring
essence
to
simple
syrup,
but
these
artificially
prepared
syrups
are
inferior
to
those
made
from
fresh
fruits.
Red
Coloring
for
Soda
Water
Syrups
The
most
convenient
is
probably
tincture
of
cudbear,
as
it
affords
a
good,
substantial
and
natural-looking
color,
miscible
with
syrups
without
cloudiness.
It
may
be
made
as
follows:
2
to
4
oz.
powdered
cudbear,
1
pt.
diluted
alcohol.
Exhaust
by
maceration
or displacement.
Used
alone,
the
tincture
gives
a
shade
of
red
closely
imitating
the
color
of
raspberries
or
currants.
For
deeper
red,
like
blackberries,
the
addition
of
some
caramel
is
all
that
is
necessary.
The
strawberry
color
is
best
imitated
with
tincture of
cochineal.
Aniline
red,
owing
to
its
cheapness,
is
often
used
for
coloring
syrups,
but
it
produces
a
glaring,
artificial-looking
bluish
red
and
is
liable
to
the
objection
that
it
sometimes
contains
arsenic.
TABLE
SHOWING
AMOUNT
OF
SYRUP
OBTAINED;
1.
—
The
addition
of
pounds
of
sugar
to
1
gallon
of
water,
and
2.
—
Amount
of
sugar
in
each
gallon
of
syrup
resulting
therefrom:-
Lbs.
sugar