1919 Home made beverages

Phosphates

fl.oz.; strawberry syrup, 16 fl.oz.; orange syrup, 16 fl.oz.; lemon syrup, sufficient to make 1 gal. 2. — Into a mineral water (7 or 8 oz.) glass draw 1 to V/% oz. of the specified fruit syrup, add 1 dr. dilute phos- phoric acid or phosphate solution; in another glass draw plain carbonic-acid water and pour into the first tumbler or glass to fill it, avoiding foam. This is preferable to making a long line of varying fruit phosphate syrups. 1. — Solution of acid phosphate, 8 fl.oz.; grape juice, 16 fl.oz.; raspberry syrup, sufficient to make 1 gal. 2. — Grape juice, 1 oz.; orange syrup, 2 oz.; acid phos- phate, 20 drops. Serve in a mineral glass. Mix. Grape 1. — Solut. ess. ginger, 2 oz.; solut. ess. lemon, J^ oz.; solut. acid phosphate, 8 oz.; syrup, 8 pt. 2. — Solution of acid phosphate, 8 fl.oz.; tincture of ginger, 4 fl.oz.; lemon syrup, sufficient to make 1 gal. Add the tincture of ginger to the acid solution, let stand for several hours and pass through a wetted paper filter and mix with the lemon syrup. 1. — Solution of acid phosphate, 8 fl.oz.; fluid extract of kola, 4 fl.oz.; vanilla syrup, sufficient to make 1 gal. Add the fluid extract of kola to the acid solution, let stand several hours, pass through a wetted paper filter and mix with the vanilla syrup. 2. — Fluid extract of kola, 1 oz.; soluble essence of lemon, J^ oz.; compound tine, of vanilla, 6 dr.; acid solution of phosphate, 2 oz.; rock candy syrup, to 32 oz. Lemon 1.— Lemon syrup, 7 pt.; pineapple syrup, 1 pt.; solut. acid phosphate, 8 fl.oz. 103 Kola Ginger