59. SODA SYRUPS
Take of loaf or crushed sugar 8 lbs., pure water 1 gall., gum arabic 1 oz., mix in a brass or copper kettle, boil until the gum is dissolved, then skim and strain through white flannel, after which add tartaric acid 5-1/2 oz., dissolved in hot water. To flavour use extract of lemon, orange, rose, sarsaparilla, strawberry, &c., 1/2 oz., or to your taste. If you use the juice of lemon, add 1-1/2 lbs., of sugar to a pint; you do not need any tartaric acid with it; now use 2 or 3 tablespoonsful of syrup to 3/4 of a tumbler of water, and 1/3 teaspoonsful of supercarbonate of soda made fine, stir well and be ready to drink; the gum arabic, however, holds the carbonic acid so it will not fly off so readily as common soda. For soda fountains, 1 oz., of supercarbonate of soda is used to 1 gallon of water. for charged fountains no acids are needed in the syrups.