1892 Drinks of the world

DRINKS.

330

Acetate of Rosaniline, or Aniline Magenta, of which ^^th of a grain will colour a bottleful, a beautiful red. For the fruit syrups, fruits are very often used, but of course not necessarily. Even milk is not sacred from the chemist. Here are two recipes for making Cream Syrup :

Fresh Cream Fresh Milk

^ pint

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No. I.

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pound

Powdered Sugar .

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Another formula :—

Oil of Sweet Almonds .

2 ounces

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.2

No. 2- Powdered Gum Araoic

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Water

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4

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Make an emulsion, and add simple syrup to make up 2 pints, and there you are, thoroughly independent of the cow ! In these syrupy mixtures the Americans run riot, and a few years since many shops, notably druggists, sold strange and curious frothing mixtures ; but there was no call for them in the winter, and they died out as suddenly as they were introduced. The following is' a fair list of syrups, some of which, however, are decidedly exciseable. Ambrosia, Apple, Apricot, Banana, Blackberry, Brandy, Capillaire, Cherry, Chocolate, Citron, Clove, Coffee, Cream, Curagoa, Currant (black or red), Ginger, Grape, Groseille, Gum, Lemon, Limes, Mulberry, Nectar, Nectarine, Noyeau, Orange (bitter), Orange (sweet). Orange (Tangerine), Orgeat, Peach, Pear, Peppermint, Pine-apple, Plum, Quince, Raspberry, Roses, Sarsaparilla, Sherbet, Strawberry, Vanilla, Violets.