Use 1 to 1½ ounce of flavoured syrup to each bottle.
If desired, the bouquet may be enriched by the use of one or more of the following ingredients:—
| Essence of Vanilla | 3 | drams (180 minims) | per gallon |
| Butyric Ether | 4 | minims | ” |
| Otto of Roses | ⅓ | ” | ” |
Half an ounce of Spanish liquorice to the gallon will considerably improve the flavour.
Lemonade.
| Plain Syrup, 42° T. | 1 | gallon |
| Lemon Tincture (No. 19) | 4 | fluid ounces |
| Acetic Acid | 4 | to 5 ” |
Use 1½ ounce of flavoured syrup to each bottle.
When lemonade is required specially for medicinal purposes, and is sold expressly as a genuine fruit preparation, citric acid should be employed instead of acetic. In that case dissolve 1 lb. of citric acid in a pint of boiling water, and use 4 fluid ounces of the clear solution to each gallon of syrup.
Some manufacturers have attained a high reputation for their lemonade by adding a small quantity of Neroli[150] to the ordinary syrup. This, if judiciously used, will doubtless be deemed an improvement by connoisseurs generally, provided they are kept in ignorance of the substance employed; but a still greater improvement is produced by adding about 1 fluid ounce of good orange flower water to each gallon of syrup.
In the next beverage we are perilously tempting the fiend Alcohol, although it ranks as a Temperance drink.