Chocolate (powdered)*...................

4 ounces.

Syrup..............................................

5 fl. ounces.

Glycerin (pure)...............................

6 fl. ounces.

Water (boiled).................................

3 fl. ounces.

Or a sufficient quantity.

Rub the Chocolate with the Glycerin and Syrup in a mortar until thoroughly mixed; transfer to a porcelain capsule, add the Water first to what adheres to the mortar, and transfer to the capsule; boil, with constant stirring, on a sand bath, for five minutes, and add water enough to make one pint. Flavor with extract of vanilla, if desired, bottle and cork well.

*See page iii, Pub's Dept.