1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

LEMON SYRUP. One pin t o f l em o n ju i ce, d issolve 5 pounds o f su gar in the lemon ju ice, add the rin ds o f 5 lemons, boil fo r 2 m inut es, skim , t hen st r ain . STRAWBERRY SYRUP. T ak e 4 quar t s o f st r aw ber r ies, .exp r ess, the ju i ce and st r ain , add w at er un t il it m easu r es 4 pin t s, add 8 pounds o f powdered sugar , keep it on the fire un t il it boils, then .st rain , allow it to cool, and bott le. B I T T E R S . EFFERVESCENT DRAUGHT. Car bon at e o f pot ash , 80 gr ai n s, pu lver ized cit r ic acid, 17 gr ai n s. K eep separat e. W h en requ ir ed f o r use, add 1 drop essence o f lemon. D issol ve in separ at e t um blers, m i x, and d r in k wh ile effer vescin g. BRANDY BITTERS. O r an ge peel, 16 ounces, cardam om s, 2 ounces, cinnam on , 2 ounces, essence o f coch ineal, 4 drops, gen t ian root , 12 ounces, br an dy, 2 gallon s. I n fu se f o r one m ont h, t hen st r ai n and filt er. ESSENCE OF BITTERS. O n e-t h ir d pound d r ied or an ge peel, pound or an ge-app les, J4 pound gen t ian root , pound lem on peel, gr oun d to powder. M acer at e f o r ten d ays. A d d 1 gallon o f pu r e spi r it s. St r ai n and add 1 quar t o f soft , pu re w at er . 44