1892 Drinks of the world

DRINKS.

326

By adding boiling syrup instead of boiling water to the mixture of plain syrup and oil of lemon, and sub- sequently adding the required quantity of cold water, the whole operation will be brought more thoroughly under control, and a larger proportion of oil may be employed without waste. With some samples of the may be necessary to heat a larger portion of the ; but the oil should always be mixed with cold, thick syrup in the first place, unless a perfectly close, air-tight vessel is provided for mixing ; in this case, cold water being subsequently added to give the requisite density. When it is required to incorporate a maximum quantity of lemon oil with the syrup, it should first be whisked [into the whole of the thick syrup cold ; the flavoured syrup should then be carefully heated by means of a steam jacket, or other convenient arrange- ment, until the suspended oil is reduced to a state of solution. The syrup will then be transparent. Let it be cooled again as quickly as possible, oil, it syrup hot, thick syrup may be poured on the oil,

Gingerade.

.1 gallon

Plain Syrup, 42° T.^ .

.

.

4 fluid ounces

Ginger Tincture (No. 21 or 22).

.

Acetic Acid

4

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Bitter Orange Tincture, Q.S. Use I to i^ ounce of flavoured syrup to each bottle.

Ginger Ale is a beverage supposed to beguile the artless teetotaller into an idea that he is doing some-

^ About 8^ lbs. loaf sugar to the gallon of water should produce this S. G.