1919 Home made beverages

Syrups

syrup or glucose by the addition of aqueous extract of guaiac wood. The wood, finely rasped, is boiled down to the condition of an extract. This is shaken up with ether, or a mixture of alcohol and ether, to get rid of the resinous matters taken up in boiling. Some manufac- turers attain the desired end, though not so completely, by adding cold water to the aqueous extract while still hot, which causes the resinous matter to precipitate. After standing a little the clear extractive is poured off and is ready for use. It is said that when a proper mix- - ture of cane syrup and glucose is used the imitation of the maple flavor is so near as to puzzle an expert. b. — Make a solution of white sugar, two in one; bring to a boil and remove from the fire; then add to it strips of the inner bark of hickory (carya alba) or white heart hickory (carya tomentosa), ^ oz. to each pint of syrup; let stand 10 minutes and strain. c. — Red corn cobs, 4; water, 2 pt.; enough light brown sugar. Boil the cobs in the water until the latter is quite red, strain and add sufficient sugar to make a heavy syrup. When cold the flavor is very pleasant to the taste. Marshmallow Syrup — Rock candy syrup, 7 pt.; powdered gum acacia, 10 dr.; orange flower water, 4 pt.; citric acid, 4 dr.; water, enough to make 1 gal. 3. — Althea root, cut 20 grams; sugar, 480 grams; dis- tilled water, q. s. 1,000 grams. The althea, previously washed with cold water, is macerated for 2 hours in 400 grams cold distilled water. In the strained liquid 480 grains of sugar are dissolved and then sufficient water added to make 1,000 grams of syrup. 1. — Orange flower water, 4 oz.; gum arabic, 12 dr.; extract vanilla, J^ oz.; syrup simp., 8 pt. 2.

Mint

1. — Make syrup of V/i oz. peppermint essence, 4 dr. vanilla extract, 1 oz. solution citric acid, 3^ gal. syrup, 43