1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BAKKEEPEK, ? S MANUAL.

66

261— SYRUP OF NECTAR.

Essence of nectar, thirty drops ;

simple syrup, one pound.

Mix.

262— SYRUP OF GINGER.

Essence of ginger, one ounce )

simple syrup, one pound.

Mix.

263— SYRUP OF PEACH KERNEL.

Eessence of peach kernel, thirty drops ;

simple syrup,

one pound. Mix. Sage, mint, ratafia, noyeau, vanilla, or any other syrup may be made in like manner with the above ; that neces- sary strength being arrived at by adding the essence gradu- ally to the simple syrup, till the desired flavor is obtained.

A.ciclxila,tccl ^liniixieir Beverages.

One or two ounces (a small wine glass full) of any of the following acidulated syrups, added to a tumbler full of iced or spring water forms a most delicious and refreshing draught in warm weather, or when the palate has become vitiated and the stomach heated by the too frequent use of alcoholics.

264 — ACIDULATED LEMONADE.

Syrup of lemons, one pint;

one

acidifying

solution,

Mix.

ounce.

265— RASPBERRY VINEGAR.

raspberry syrup, one

Acidifying solution, one ounce ;

Mix.

pint.