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Syrups
neck
being
left
empty;
some
alcohol
is
then
poured
upon
the
hot
liquid
and
the
bottle
is
quickly
stoppered,
the
cork
being
further
secured
as
the
liquid
cools.
The
alcohol
which
evaporates
into
the
empty
space
is
sufficient
for
the
preservation
of
the
juice.
The
juice
of
fresh
herbs
may
be
preserved
in
the
same
manner.
This
process
seems
to
be
an
entirely
unobjectionable
one.
It
is
generally
believed
that
many
of
the
fruit
juices
as
found
in
the
market
are
usually
preserved
by
means
of
antiseptics
and
anti-ferments,
such
as
salicylic
acid,
boric
acid,
boroglyceride,
sodium
sulphite,
peroxide
of
hydro-
gen,
formaldehyde,
etc.
Fruit
Punch
Strawberry
syrup,
10
oz.;
orange
syrup,
10
oz.;
pine-
apple
syrup,
10
oz.;
lemon
juice,
2
oz.
Mix.
Use
2
ounces
of
this
syrup
to
a
large
glass
one-third
full
of
shaved
ice,
then
fill
with
carbonated
water
and
add a
slice
of
pineapple
and some
strawberries.
Ginger
1.
—
Soluble
essence
of
ginger
(N.F.),
3
oz.;
tincture of
ginger,
1
oz.;
syrup,
6
pt.;
water,
2
pt.
2.
—
Take
of
tincture
of
ginger,
2
oz.;
white
sugar,
7
lb.
(com.);
water,
J^
gal.
Heat
the
sugar
and
water
until
the
sugar
is
dissolved,
raise
to
the
boiling
point,
then
gradually
add
the
tincture
of
ginger,
stirring
briskly
after
each
addition.
3.
—
Six
pt.
simple
syrup,
2
pt.
water,
1
oz.
tartaric
acid,
2
oz.
ginger.
Burnt
sugar
to
color.
4.
—
Four
oz.
extract
of
Jamaica
ginger,
1
gal.
syrup.
Shake
well.
A
few
drops
of
tincture
curcuma
to
color.
5.—
Nine
lb.
loaf
sugar,
5
lb.
water,
12
oz.
essence
ginger,
4
oz.
white
wine.
Boil
sugar
and
water
until
dissolved
and
clear.
When
cool
add
ginger
and
wine.
Mix
well
and
let
settle.
6.—
Tincture
of
ginger,
2
fl.oz.;
simple
syrup,
4
pt.
7.—
Soluble
extract
of
ginger,
2
oz.
;
tincture
of
capsicum,
39