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Syrups
Hock
and
Claret
Hock
or
claret
wine,
1
pt.;
simple
syrup,
2
pt.
Imperial
Equal
parts
of
raspberry
and
orange
syrups.
Java
Tonic
Compound
tincture of
cinchona,
6
fl.dr.;
coffee
syrup,
8
fl.oz.;
vanilla
syrup,
4
fl.oz.;
glucose
syrup,
8
fl.oz.;
syrup,
enough
to
make
32
fl.oz.
Serve
"solid"
in
8-oz.
glasses,
like
the
phosphates.
Lemon
1.
—
Dissolve
6
dr.
of
tartaric
acid
and
1
oz.
of
gum
arabic,
in
pieces,
in
1 gal.
of
simple
syrup;
then
flavor
with
V/2
fl.dr.
of
best
oil
of
lemon,
or
flavor
with
the
saturated
tincture
of
the
peel
in
cologne
spirits.
2.
—
Grate
off
the
yellow
rinds of
lemons
and
beat
them
with
a
sufficient
quantity
of
granulated
sugar;
express
the
lemon
juice;
add
to
each
pt.
of
juice
1
pt.
of
water,
3J^
lb.
granulated
sugar,
including
that
rubbed
up
with
the
rind;
warm
until
the
sugar
is
dissolved
and
strain.
Under
no
circumstances
must
the
syrup
be
allowed
to
boil,
and
the
less
heat
that
can
be
used
to
effect
the
com-
plete
solution
of
the
sugar
the
better
will
be
the
syrup.
3.
—
Add
to
1
gal.
simple
syrup,
when
cold,
20
drops
fresh
oil
lemon
and
J^
oz.
citric
acid,
previously
dissolved
in
3
oz.
water;
mix
by
shaking
well
in
a
bottle;
add 4
oz.
gum
solution,
made
by
dissolving
2
oz.
of
fine
white
gum
arabic
in
2
oz.
warm
water.
4.
—
Simple
syrup,
6
pt.;
distilled
water,
2
pt.;
essence
lemon,
2
oz.;
citric
acid,
2
oz.,
dissolved
in
boiling
water.
Mix
and,
if
required,
color
with
saffron.
5.
—
Simple
syrup,
1
gal.;
oil
of
lemon,
25
drops;
citric
acid,
10
dr.
Rub
the
oil
of
lemon
with
the
acid,
add
a
small
portion
of
syrup
and
mix.
6.
—
Lemons,
8;
alcohol,
4
oz.;
citric-acid
solution,
50
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