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Syrups
Foam
1.
—
If
it is
thought
desirable
to
give
an
extra
foam
or
"head"
this
formula
will
do:
Take
soap
bark
in
coarse
powder,
2
oz.;
animal
charcoal,
1
oz.
Macerate
2
days
in
alcohol,
2
oz.;
glycerine,
2
oz.;
distilled
water,
4
oz.
Percolate
to
obtain
8
oz.
of finished
product.
Quantity
to
be
used,
2
drams
to
the
gallon
of
concentrated
ginger
ale.
2.
—
To
each
gallon
of
syrup
add
from
2
to
4
oz.
of
gum
arabic
dissolved
in
its
own
weight
of
water.
3.
—
Quillaya
bark,
4
oz.;
alcohol,
4
oz.;
glycerine,
4
oz.
;
water,
8,
oz.
Exhaust
by
percolation
so
as
to
make
one
pint
of
tincture.
From
2
to
5
drams
of
this
tincture
to
every
gallon
of
syrup
will
be
found
sufficient
to
give
every
glass
of
soda
drawn
that
creamy
appearance
so
universally
liked.
At
the
same
time
it
has
the
advan-
tage
of
being
cheap,
is
used
in
such
minute
quantities
that
it
cannot
be
discovered
by
taste,
is
always
ready
for
use
and
will
never
spoil.
4.
—
Irish
Moss.
—
Take
of
Irish
moss
1
oz.
and
water
enough
to
make
1
pt.
Wash
the
Irish
moss
in
water,
to
free
from
impurities;
add
1
pt.
of
water
and
boil
for
5
minutes,
or
heat
in
a
water
bath
for
15
minutes,
or
mace-
rate
in
cold
water
for
24
hours,
with
occasional
stirring;
filter
through
purified
cotton,
on
a
muslin
strainer,
in
a
hot
water
funnel.
This
mucilage,
it
is
calimed,
has
no
more
taste
than
mucilage
of
gum
arabic
and
is
said
to
keep
better.
It
can
be used
with
soda
syrup
in
the
proportion
of
from
2
to
4
oz.
to
1
gal.
of
the
syrup.
Fruit
Juices,
Preservation
Of
Express
the
juice
of
any
fruit,
filter
and
pour
into
champagne
bottles;
fill
them
up
to
the
bend
of
the
necks;
cork
tightly
and
fasten
the
corks
down
with
cord
or
wire;
then
put
the
bottles
into
a
kettle;
set
them
on
a
double
sheet
of
coarse
paper,
placed
on
the
bottom
of
the
kettle,
and
pack
the
bottles
loosely in
with
hay
or
cloths;
then
fill
the
kettle
up
to
the
necks
of
the
bottles
with
cold
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