The foundation of most of these syrups is either simple syrup or rock-candy syrup. The latter of these can now be purchased in every American city, and, although it is a little more expensive than simple syrup, many pharmacists prefer it to that preparation. Rock-candy syrup is not prone to crystallize, and many believe its sweetening power to be enough superior to that of syrup made of sugar to repay the price of substitution. Again, in the rush of a busy season the druggist often has neither the time nor the conveniences to make the large bulk of syrup necessary to supply his demand, and the ready-made rock-candy syrup of the market is then a convenience.

Simple syrup made according to the U. S. P. is too thick for use as a soda syrup. It is difficult to mix it with the carbonated water, and it sticks to the glass. For a simple soda syrup the following formula has stood the test of years:

S-38. Simple Syrup (Soda Syrup)

Pure white sugar, 35 (avoirdupois) pounds.

Distilled water, 20 pints.

Pour the water into a kettle, add the sugar, and bring the mixture to a boil, stirring constantly. Then remove from the fire and strain while hot.

This syrup will neither crystallize in cold nor ferment in warm weather. (The addition of certain vegetable extractives will cause any simple syrup to ferment.)

Either rock-candy syrup, or simple syrup made according to the foregoing formula, can be used in the formulae that follow when "syrup" is commended.

S-39. Syrup Of Almond Or Peach

Flavoring extract of almond (peach), 1/2 fluidounce.

Syrup, 15 1/2 fluidounces.

Mix them together.

S-40. Chocolate Syrup

Flavoring extract of chocolate, 4 fluidounces.

Syrup, 12 fluidounces

Mix them together.

This syrup is brown and unsightly.

S-41. Syrup Of Coffee

Flavoring extract of coffee, 4 fluidounces.

Syrup, 12 fluidounces

Mix them together.

S-42. Syrup Of Coffee

Coffee (Java), 8 troyounces.

Sugar, 20 troyounces

Boiling water, a sufficient amount.

Percolate the coffee with the hot water until ten fluid ounces of percolate are obtained, and in the percolate dissolve the sugar.

S-43. Syrup Of Ginger

Flavoring extract of ginger, 1 fluidounce.

Syrup, 32 fluidounces.

Mix them together.

This syrup is likely to be unsightly from the presence of finely divided resin. It is also too peppery for some persons, and must be made with less ginger than is called for by our formula. The formula that follows is more mild and yields a transparent product.

S-44. Syrup Of Ginger

Soluble extract of ginger, 2 fluidounces.

Syrup, 30 fluidounces

Mix them together.

S-45. Syrup Of Lemon

Syrup, 1 pint.

Flavoring extract of lemon, 2 fluidrachms.

Citric acid, 1 drachm.

Curcuma color, water, frothing liquid, (see S-67 through S-70) of each a sufficient amount.

Dissolve the powdered citric acid in one-half fluidounce of water, add to the syrup, and then add the extract, frothing liquid, and enough curcuma color to bring to a lemon-yellow color. By referring to our remarks concerning lemon extract the operator will find that the quality of syrup of lemon depends upon the quality of the lemon extract employed in making it. Since we give several formulae, choice thereof is readily made.

S-46. Syrup Of Nectarine

Flavoring extract of nectarine, 1 fluidounce.

Syrup, 15 fluidounces.

Mix them together.

S-47. Syrup Of Orange

Syrup, 1 pint.

Flavoring extract of orange, 2 fluidrachms.

Citric acid, 1 drachm.

Curcuma color, water, frothing liquid, of each a sufficient amount.

Dissolve the powdered citric acid in one half fluidounce of water, add to the syrup, and then add the extract, frothing liquid, and enough curcuma color, modified by a small amount of cochineal color, to bring to an orange-yellow color. By referring to our remarks concerning orange extract, the operator will find that the quality of syrup of orange depends upon the quality of the orange extract employed in making it. Since we give several formulae, choice thereof is readily made.

S-48. Syrup Of Blood Orange

Syrup of blood or red orange is not distinguished from the foregoing excepting by its color. To make it, color the syrup of orange with cochineal color until it is of a rich red color.

S-49. Syrup Of Pineapple

Syrup, 1 pint.

Flavoring extract of pineapple, 1 fluidrachm.

Curcuma color, frothing liquid, of each a sufficient amount.

Mix the simple syrup and the extract of pineapple, color the liquid appropriately with tincture of curcuma, and then add the frothing liquid.

S-50. Syrup Of Raspberry

Flavoring extract of raspberry, 2 fluidrachms.

Simple syrup, 1 pint.

Cochineal color, frothing liquid, of each a sufficient amount.

Mix the extract with the syrup, color with an appropriate amount of cochineal color, and add the frothing liquid if desirable.

S-51. Syrup Of Rose

Flavoring extract of rose, 1 fluidounce.

Syrup, 1 pint.

Mix them together and color red with cochineal color.

S-52. Syrup Of Sarsaparilla

Flavoring extract of sarsaparilla, 1 fluidounce.

Syrup, 1 pint.

Mix them together and color dark brown with caramel.

S-53. Syrup Of Strawberry

Flavoring extract of strawberry, 2 fluidrachms.

Simple syrup, 1 pint.

Cochineal color, frothing liquid, of each a sufficient amount.

Mix the extract with the syrup, color with an appropriate amount of cochineal color, and add the frothing liquid if desirable.

S-54. Syrup Of Vanilla

Syrup, 1 pint.

Flavoring extract of vanilla, 2 fluidrachms.

Caramel, cochineal color, frothing liquid, of each a sufficient amount.

Mix the extract and the syrup, then add caramel and cochineal color enough to give a clear red brown, and finally add the frothing liquid.

By referring to our remarks on flavoring extract of vanilla, it will be seen that the quality of syrup of vanilla depends on the quality of the extract employed in making it. The operator can, therefore, select as his judgment dictates, but our experience is to the effect that the extract made of prime long vanilla is best suited to build up a business and retain it.

In like manner other soda syrups may be extemporaneously prepared by mixing together flavoring extracts and syrup. It is unnecessary for us to consume space with details that will suggest themselves to every druggist.