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Beverages
—
Non-Alcoholic
the
syrup.
A
few
drops
of
tincture
of
curcuma
will
give
a
good
color.
5.
—
Blood
Orange.
—
Orange
juice,
1
pt.;
raspberry-
juice,
1
oz.;
claret
wine,
J^
oz.;
fruit
acid,
%
oz.;
foam
extract,
1
oz.;
cochineal
color,
J-£
dr.;
simple
syrup,
1
gal.
The
kind
of
fruit
acid
used
in
this
formula
consists
of
2
oz.
of
citric
acid
dissolved
in
4
oz.
of
water; the
cochineal
color
is
2J^
oz.
of
cochineal
in
20
oz.
of
water,
macerated
for
several
days
and
filtered.
6.
—
Orange
Flower
Syrup.
—
Orange
flower
water,
1
pt.;
granulated
sugar,
28
oz.
Dissolve
without
heat.
7.
—
Orange
Peel.
Fresh
orange
peel,
2
oz.;
alcohol,
2
oz.;
aqua
pura,
q.
s.
to
percolate
9
oz.;
sugar,
14
oz.
Cut
the
peel
in
small
pieces,
put
in
mortar
and
add
the
alcohol.
Thoroughly
bruise
to
a
pulp,
put
in
a
glass
per-
colator,
add
the
aqua
pura
until
9
oz.
have
percolated.
Put
the
sugar
in
percolator
and
percolate
the
menstruum
through
the
sugar
until
dissolved.
8.
—
Orange
Phosphate.
—
Dispensers
who
use
a
large
quantity
of
orange
phosphate
will
find
it
convenient
to
previously
prepare
a
special
syrup
for
the purpose.
To
1
gal.
of
fruity
orange
syrup
add
about
6
oz.
of
solution
of
acid
phosphate.
The
syrup
so
made
is
ready
for
use
and
dispensing
with
it
is
much
more
rapid
than
using
a
squirt
bottle.
Orgeat
Syrup
1.
-Cream
syrup,
J^
pt.;
simple
syrup,
J£
pt.;
vanilla
syrup,
1
pt.
;
oil
bitter
almonds,
5
drops.
2.
—
Beat
to
an
emulsion
in
a
mortar
8
oz.
blanched
sweet
almonds
and
4
oz.
bitter
ones,
adding
a
little
water;
when
smooth
add
3
pt.
water;
mix and
strain.
Dissolve
in
this
without
heat
6
lb.
sifted
white
sugar
and
4
oz.
fresh
orange
flower
water.
An
excellent
imitation
of
orgeat
syrup
is
made
by
flavoring
cream
syrup,
made
with
eggs
and-milk,
with
a few
drops
of
oil
of
bitter
almonds.
3.
—
Sweet
almonds,
8
oz.;
bitter
almonds,
2J-3 oz.;
sugar,
3
lb.;
water,
26
oz.;
orange
flower
water,
4
oz.
Blanch
the
almonds,
rub
them
in
a
mortar
to
a
fine
paste
46