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Beverages
—
Non-Alcoholic
Blackberry
1.
—
Prepared
from
ripe
fruit
the
same
as
raspberry
syrups.
Blackberry
syrup
is
improved
by
adding
1
oz.
best
French brandy
to
each
quart.
2.
—
Prepare
like
either
strawberry
or
mulberry
syrup.
Calisaya
Tonic
Brown
calisaya,
4
av.oz.;
gentian
1
av.oz.;
orange
peel,
V/2,
av.oz.;
cinnamon,
1
av.oz.;
alcohol,
65
per
cent.,
enough
to
make
32
fl.oz.
For
use
at
the
soda
fountain
mix
one
measure
of
this
tincture
with
two
measures
of
syrup.
Capillaire
(Maidenhair)
Syrup
1.
—
Maidenhair,
8
oz.;
boiling
water,
5
pt.;
orange
flower
water,
4
oz.
,
Sugar,
sufficient.
Infuse
the
maiden-
hair
in
the
boiling
water.
When
nearly
cold,
press
out
and
filter
the
liquid,
add
to
it
the
orange
flower
water
and
dissolve
it
with
sugar
in
the
proportion
of
7
oz.
to
each
4
fl.oz.
of
liquid.
2.
—
Nine
lb.
loaf
sugar,
4
lb.
orange
flower
water.
Boil
till
the
sugar
is
dissolved
and
the
syrup
is
clear.
While
hot, strain
through
flannel,
add
to
the
cool
syrup
2
drams
of
tartaric
acid,
previously
dissolved
in
8
oz.
of
the
strong-
est
orange
flower
water;
lastly
add
4
oz.
of
the
best
Rhine
wine.
3.
—
Florida
orange
wine,
1
pt.;
water,
1
pt.;
granulated
sugar,
6
lb.
Dissolve
by
agitation
or
percolation
and add
liquid
phosphate,
1 oz.
Celery
Tincture
celery
seed,
2
oz.;
juice
of
two
lemons,
pine-
apple
juice,
16
oz.;
syrup,
enough
to
make
1
gal.
A
"gamey"
flavor
is
obtained
by
bruising
the
fresh
lemon
peels
in
the
syrup,
afterward
straining
them
out.
Cherry
1.
—
Take
sour
cherries,
a
convenient
quantity,
bruise
them
in
a
porcelain,
stone
or
wood
mortar,
to
break
the
30