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Syrups
Coffee
1.
—
Coffee
syrup,
2pt.;
cream, lpt.
2.
—
Coffee,
roasted,
}4
lb.;
boiling
water,
1
gal.
Enough
is
filtered
to
make
J^
gal.
of
the
infusion,
to
which
add
granulated
sugar,
7
lb.
3.
—
Ground
Java
coffee,
2
oz.;
simple
syrup,
2
fl.oz.
Mix
and
pack
in
a
percolator
and
add,
boiling
hot,
a
mix-
ture
of loaf
sugar,
12
av.oz.;
distilled
water,
8
fl.oz.
To
percolate
1
pt.
of
syrup.
4.
—
Take
of
ground,
roasted
coffee,
4
oz.;
boiling
water,
2
pt.;
sugar
(com.),
4
lb.
Infuse
the
coffee in
the
water
until
cold,
strain,
add
the
sugar
and
make
a
syrup.
5.
—
Take
1
lb.
of
fresh
roasted
Java
or
Mocha
coffee
and
percolate
according
to
the
directions
of
the
Phar-
macopoeia
with
the
following
mixture:
Alcohol,
8
oz.;
glycerine,
4
oz.;
water,
4
oz.,
and
continue
the
percola-
tion
with
diluted alcohol
until
14
ounces
have
passed.
Set
this
aside
and
continue
the
percolation
until
the
coffee
is
exhausted.
Evaporate
to
2
ounces
and mix
with
the
14
ounces
reserved.
This
makes
a
fluid
extract
of
which
1
ounce
is
sufficient
for
1
pint
of
syrup.
6.
—
Java
coffee,
1
oz.;
Mocha
coffee,
1
oz.;
Rio
coffee,
4
oz.;
glycerine,
1
fl.oz.;
simple
syrup,
extra
heavy,
4J^
pt.;
hot
water,
a
sufficient
quantity.
Roast
the
coffee,
reduce
at
once
to
fine
powder,
moisten
with
about
7
ounces
of
hot
water
with
which
the
glycerine
has
been
mixed.
Let
stand
for
1}^
hours
in
a
very
warm
place
and
then
percolate
until
24
fluid
ounces
of
liquid
are
obtained.
Add
to
this
the
syrup.
Crab
Apple
Tonic
Sweet
cider,
1
gal.;
sugar,
7
lb.;
extract
malt,
4
fl.oz.;
solution
citric
acid,
1J^
fl.oz.
Evaporate
the
cider
to
4
pints.
In
this
dissolve
the
sugar,
strain
and add
the
re-
maining
ingredients.
Serve
either
"solid"
or
with
foam.
This
syrup
is
said
to
yield
a
drink
quite
similar
to
some
proprietary
syrups,
such
as
champagne
mist
and
kylo.
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