Syrups for Soda or Mineral Waters. The following is a collection of well approved receipts for flavoring mineral waters, selected principally from the "Druggist's Circular and Chemical Gazette." Most of the syrups not made from fruits may have a little gum-arabic added, in order to produce a rich froth when the soda water is added.

1385. Simple Syrup

1385.      Simple Syrup. To 8 pounds finest white sugar, add 2 quarts water and the whites of 2 eggs; stir until all the sugar is dissolved; simmer for 2 or 3 minutes; skim well, and strain through a fine flannel bag. The following syrups for soda water may be produced by employing the above syrup as a basis. A variety of other syrups may be made in the same way by using the artificial fruit essences. (See No. 1045, also last receipt.)

1386. Simple Syrup

1386.    Simple Syrup. White sugar, 10 pounds; water, 1 gallon; isinglass (best), 1/4 ounce (or, the white of an egg). Dissolve the isinglass in hot water, and add it to the hot syrup. The syrup is to be made with gentle heat, and then strained.

1387. Lemon Syrup

1387.    Lemon Syrup. Add to simple syrup, when cold, 20 drops fresh oil of lemon and 1/2 ounce citric acid (previously dissolved in 3 ounces water) to each gallon. Mix by shaking well in a bottle, then add 4 ounces gum solution, made by dissolving 2 ounces fine white gum-arabic in 2 ounces warm water.

1388. Lemon Syrup

1388.      Lemon Syrup. Grate off the yellow rind of lemons, and beat it up with a sufficient quantity of granulated sugar. Express the lemon juice, add 1 pint water to each pint of juice and 31/2 pounds granulated sugar, including that rubbed up with the rind; warm until the sugar is dissolved, and strain.

1389. Sarsaparilla Syrup

1389.    Sarsaparilla Syrup. To 1 gallon simple syrup add 10 drops oil of anise, 20 drops oil of wintergreen, 20 drops oil of sassafras, and 6 ounces caramel, or coloring. Before the oils are added to the syrup, they should be cut by grinding them in a mortar, with as much sugar as they will moisten, or mixed with a small quantity of strong alcohol.

1390. Sarsaparilla Syrup

1390.    Sarsaparilla Syrup. Take oil of wintergreen, 10 drops; oil of anise, 10 drops; oil of sassafras, 10 drops; fluid extract of sarsaparilla, 2 ounces; simple syrup, 5 pints; powdered extract of liquorice, 1/2 ounce; mix well.

1391. Parrish's Syrup of Sarsaparilla for Mineral Waters

1391.   Parrish's Syrup of Sarsaparilla for Mineral Waters. Take simple syrup,

4 pints; compound syrup of sarsaparilla, 4 fluid ounces; caramel, 11/2 ounces; oil of wintergreen, 6 drops; oil of sassafras, 6 drops; mix.

1392. Ginger Syrup

1392.    Ginger Syrup. Bruised Jamaica ginger, 2 ounces; boiling water, 1 pint; macerate for 4 hours; add fine white sugar, 2 pounds, and strain through a fine flannel bag. Ginger syrup may also be made by adding 2 ounces extract of ginger to 1 gallon simple syrup.