This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Fine white sugar..... 2 pounds
Magnesium carbonate 6 ounces
Citric acid.......... 4 ounces
Essence of lemon .... 2 drachms
Rub the essence into the dry ingredients, work well together, sift, and bottle.
Fine sugar.......... 1 pound
Carbonate of magnesia............... 3 ounces
Citric acid.......... 1 ounce
Oil of bitter almonds 3 drops
Vanilla flavoring, quantity sufficient.
Thoroughly amalgamate the dry ingredients. Rub in the oil of almonds and sufficient essence of vanilla to give a slight flavor. Work all well together, sift, and bottle.
Fine sugar.......... 2 pounds
Carbonate of soda.... 2 ounces
Tartaric acid........ 2 ounces
Essence of raspberry. 4 drachm
s Carmine coloring, quantity sufficient.
Rub the essence well into the sugar, and mix this with the soda and acid. Then work in sufficient liquid carmine to make the powder pale red, sift through a fine sieve, and pack in air-tight bottles.
Fine sugar.......... 2 pounds
Carbonate of soda.... 12 drachms
Citric acid.......... 10 drachms
Essence of ambrosia.. 20 drops
Amalgamate the whole of the above, and afterwards sift and bottle in the usual manner.
Fine sugar.......... 2 pounds
Carbonate of soda.... 12 drachms
Tartaric acid........ 10 drachms
Essence of Noyeau... 6 drops
After the dry ingredients have been mixed, and the essence rubbed into them, sift and bottle the powder.
Fine sugar.......... 9 pounds
Tartaric acid........ 40 ounces
Carbonate of soda. . . 36 ounces
Oil of lemon......... 2 drachms
Having thoroughly mixed the dry ingredients, add the lemon, rubbing it well in between the hands; then sift the whole thrice through a fine sieve, and cork down tight.
As oil of lemon is used in this recipe, the blending must be quite perfect, otherwise when the powder is put in water the oil of lemon will float.
Any other flavoring may be substituted for lemon, and the sherbet named accordingly.
Fine sugar.......... 30 parts
Tartaric acid........ 7 parts
Carbonate of soda.... 6 parts
Finely powdered gum arabic............ 1 part
Vanilla flavoring, quantity sufficient.
Proceed exactly as for lemon sherbet.
Potassium chloride. . 17 parts
Sodium chloride. . . . 367 parts
Magnesium sulphate (dry)............ 59 parts
Sodium bicarbonate. 107 part
s For the preparation of Kissingen water, dissolve 1.5 grams in 180 grams of water.
Sodium bicarbonate. 846 parts
Potassium carbonate 38 parts
Magnesium sulphate (dry)............ 38 parts
Sodium chloride .... 77 parts
For making Vichy water dissolve 1 part in 200 parts of water.
This is one of the many old names for magnesium sulphate. It has at various times been known as Seidlitz salt, Egra salt, canal salt, bitter salt, cathartic salt, English salt, and Epsom salt. Its earliest source was from the salt springs of Epsom in England and from this fact it took its last two names. For a long time sea-salt makers supplied the markets of the world. They procured it as a by-product in the making of salt. The bitter water that remained after the table salt had been crystallized out was found to contain it. Now it is chiefly procured from such minerals as dolomite, siliceous magnesium hydrate, and schistose rock containing the sulphide of magnesia. Many medical men deem it our best saline cathartic.
 
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