Curacoa Punch

Syrup, one gallon; extract or essence of curacoa, one to two ounces; punch essence, two ounces; fruit acid, one ounce; caramel to suit.

Currant, Black Or Red

Syrup, one gallon; artificial currant essence, four drachms; fruit acid, one ounce. Color with caramel and red coloring or with cudbear.

Egg Nogg

Syrup, two quarts; cream, two quarts; brandy, one-half pint; Jamaica rum, one half pint; eggs, five; corn starch, three ounces; essence of nutmeg, one drachm. Heat the cream carefully, and mix the corn starch with a little cold water, and add the cream. Keep on the fire until the mixture thickens. When cold add the other ingredients.

Framboise

Raspberry syrup, one pint; currant syrup, four pints.

Ginger Ale, Belfast

Syrup, one gallon; soluble extract or essence of Belfast ginger ale, three ounces; citric acid, two ounces; foam extract, four drachms; extract or tincture capsicum, to suit; caramel.

Ginger Beer, Carbonated

Syrup, one gallon; soluble extract of ginger, two ounces; extract or tincture of capsicum, one and one-half to two drachms respectively; foam extract, four drachms; caramel. Citric acid, two ounces; if desired.

Ginger Champagne

Syrup, one gallon soluble; extract of ginger, two ounces; soluble lemon essence, one-half ounce; soluble orange essence, one-half ounce; citric acid, two ounces; foam extract, four drachms; caramel.

Ginger Punch

Flavor similar to the preceding formulae, adding punch essence, two ounces; fruit acid, foam extract and caramel.

Gingerade

A fine gingerade is compounded similar to the other ginger syrups, imparting some fruity flavor by the addition of some preserved lime juice, etc.

Gingerette

Compound as before to suit.

Grape

Syrup, one gallon; artificial grape essence, four drachms; fruit acid, one ounce. Color with cudbear. Grape syrup is improved by adding about one-half pint of brandy. Another. - Syrup, one gallon; cognac essence, one ounce; tincture of orange or lemon peel, either one or both, one ounce; fruit acid; color as before.

Hock

Syrup, one gallon; hock wine, two pints; mix or dissolve some sugar in the wine without heat.

Hop Ale

Syrup, one gallon; extract of hops, one ounce; beer extract, one ounce; fruit acid solution, one ounce: foam extract, four drachms; caramel.

Lactolin, Or Lactose Tonic

Is usually prepared by dissolving a few ounces of sugar of milk, or adding a solution of it (one part in seven parts of water) to one gallon of syrup and flavoring it to suit. The use of lactic acid instead of sugar of milk is preferable; proportion half an ounce to an ounce and even more, to suit. Lactic acid lias a very sour taste.

Lacto-Pepsin Tonic

Syrup, one gallon; lacto-pepsin extract, from two ounces, upwards.

Lacto-Maltose Or Maltose Lactine Tonic

Prepare syrup as before, with sugar of milk or lactic acid and with or without pepsin, and dispense with malt extract (see Malt Tonics Syrup on next page).