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Beverages
—
Non-Alcoholic
4
dr.
;
simple
syrup,
1
gal.
Mix.
For
a
good
many
people
ginger
is
scarcely
warm
enough
without
the
addition
of
Cayenne
pepper.
8.
—
Syrup
of
ginger,
2
pt.;
syrup
of
lemon,
1
pt.;
tincture
of
capsicum,
1
dr.
Grape
1.
—
Brandy,
J^
pt.;
tincture
of
lemon,
1
oz.;
simple
syrup,
1
gal.;
tincture
red
sanders,
1
qt.
2.
—
Brandy,
%
pt.;
spirits
of
lemon,
J^
oz.;
tincture of
red
sanders,
2
oz.;
simple
syrup,
1
gal.
3.
—
A
grape
syrup,
not
an
artificial
syrup,
or
one
for
fountain
use,
but
a
syrup
from
the
fruit,
for
domestic
or
table
use,
etc.
Take
20
lb.
ripe
freshly
picked
and
selected
tame
grapes,
put
them
into
a
stone
jar
and
pour
over
them
6
qt.
of
boiling
soft
water.
When
sufficiently
cool
to
allow
it,
well
squeeze
them
thoroughly
with
the
hand,
after
which
allow
them
to
stand
3
days
on
the
fur-
nace
with
a
cloth
thrown
over
the
jar,
then
squeeze
out
the
juice
and add
10
lb.
of
crushed
sugar;
let
it
remain
a
week
longer
in
the
jar;
then
take
off
the
scum,
strain
and
bottle,
leaving
a
vent
until
done
fermenting,
when
strain
again
and
bottle
tight
and
lay
the
bottles
on
the
side
in
a
cool
place.
4.
—
Brandy,
J^
pt.;
extract
of
lemon,
J£
oz.;
tincture
of
cudbear,
1
oz.;
simple
syrup,
1
gal.
5.
—
Bottle
grape
juice,
1
qt.;
sugar,
1
lb.;
simple
syrup,
2
qt.;
sol.
citric
acid,
1
oz.
Dissolve
the
sugar
in
the
grape
juice
and add
the
acid
and
syrup.
6.
—
Grape
juice,
2
pt.
;
acid
solution,
1
oz.
;
gum
foam,
1
oz.;
simple
syrup,
q.
s.
1
gal.
Mix
thoroughly.
To
serve
a
grape
phosphate
use
1
oz.
of
the
syrup
to
an
8-oz.
mineral
glass.
Grenadine
Extract
grenadine,
2
oz.;
liquid
foam,
1
oz.;
red
fruit
coloring,
1
dr.;
syrup,
1 gal.
Mix,
then
add
fruit
acid,
2oz.
40