1884 The Modern Bartenders' Guide by O. H. Byron

WIUJ CHEERY SYE0P,

Sarsaparilla Syrup.

10drops oil of anise. 20drops oil of wiutergi-een. 20 drops oil of sassafras. 6 ounces of caramel. Cut the oils in 4ounces alcohol.

Strawberry Syrup.

1 gallon white syrup. 1 ounce essence strawberry. 1 ounce tartaric acid. Color with tincture solferino.

Vanilla Syrup.

1 gallon white syrup, iounce extract vanilla.

"Wild Cherry Syrup. 4ounces wild cherry bark, steeped in a pint of cold water 36 hom-s; press out, and add half pound sugar. Strain.