1919 Home made beverages

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Non-Alcoholic

Beverages

Blackberry

1. — Prepared from ripe fruit the same as raspberry syrups. Blackberry syrup is improved by adding 1 oz. best French brandy to each quart. 2. — Prepare like either strawberry or mulberry syrup. Calisaya Tonic Brown calisaya, 4 av.oz.; gentian 1 av.oz.; orange peel, V/2, av.oz.; cinnamon, 1 av.oz.; alcohol, 65 per cent., enough to make 32 fl.oz. For use at the soda fountain mix one measure of this tincture with two measures of syrup. Capillaire (Maidenhair) Syrup 1. — Maidenhair, 8 oz.; boiling water, 5 pt.; orange flower water, 4 oz. , Sugar, sufficient. Infuse the maiden- hair in the boiling water. When nearly cold, press out and filter the liquid, add to it the orange flower water and dissolve it with sugar in the proportion of 7 oz. to each 4 fl.oz. of liquid. 2. — Nine lb. loaf sugar, 4 lb. orange flower water. Boil till the sugar is dissolved and the syrup is clear. While hot, strain through flannel, add to the cool syrup 2 drams of tartaric acid, previously dissolved in 8 oz. of the strong- est orange flower water; lastly add 4 oz. of the best Rhine wine. 3. — Florida orange wine, 1 pt.; water, 1 pt.; granulated sugar, 6 lb. Dissolve by agitation or percolation and add liquid phosphate, 1 oz. Celery Tincture celery seed, 2 oz.; juice of two lemons, pine- apple juice, 16 oz.; syrup, enough to make 1 gal. A "gamey" flavor is obtained by bruising the fresh lemon peels in the syrup, afterward straining them out.

Cherry

1. — Take sour cherries, a convenient quantity, bruise them in a porcelain, stone or wood mortar, to break the 30