This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
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.
Raspberry syrup, one pint; currant syrup, four pints.
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.
Flavor similar to the preceding formulae, adding punch essence, two ounces; fruit acid, foam extract and caramel.
Compound as before to suit.
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.
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.
Syrup, one gallon; lacto-pepsin extract, from two ounces, upwards.
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).