Fluid Extract of Ginger.........

1 fl. ounce.

Sugar (in coarse powder)........

30 ounces.

Water (sufficient to make about).

2 pints.

Rub the Fluid Extract with twelve (12) ounces of sugar, and expose the mixture to a heat of not exceeding 140° F., until the alcohol is evaporated; then mix the residue thoroughly, by agitation, with fifteen (15) fluid-ounces of water, and filter the liquid, adding, through the filter, enough water to make the whole measure twenty-two (22) fluidounces; finally, add the remainder of the sugar, dissolve it by agitation, without heat, and strain.

*This formula will answer for either simple or compound.

Syrup of Ginger. a

Soluble Extract of Ginger.......

2 fl. ounces.

Syrup (sufficient to make).......

4 pints.

Mix well.

This formula affords a delicate and pleasant flavor. If a syrup of more pungency is desired a small quantity of extract of capsicum may be added.

Syrup of Ginger. b

Tincture of Ginger (U. S.) or Extract of Ginger (flavoring)....

4 fl. ounces.

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

8 pints.

Mix well.

Syrup of Ginger Ale

Ginger Syrup ....................................................

2 pints.

Extract of Lemon................

1/2 fl. ounce.

Solution of Citric Acid ..............................

1/4 fl. ounce.

Mix well.