Ginger Syrup.—(a) 6 pints simple syrup, 2 pints water, 1 oz. tartaric acid, 2 oz. ginger. Burnt sugar to colour.
(b) 4 oz. extract Jamaica ginger, 1 gal. syrup. Shake well. A few drops of tincture curcuma to colour.
(c) 9 lb. loaf sugar, 5 lb. water, 12 oz. essence of ginger, 4 oz. Rhine wine. Boil sugar and water until dissolved and clear; when cool, add ginger and wine. Mix well and let settle.
Grape Syrup.-½ pint brandy, 1 oz. tincture of lemon, 1 gal. simple syrup, 1 qt. tincture red saunders.
Imperial Syrup.—Equal parts of raspberry and orange syrups.
Lemon Syrup.—(a) Grate off the yellow rinds of lemons, and beat it up with a sufficient quantity of granulated sugar; express the lemon juice; add to each pint of juice 1 pint of water, 3½ lb. granulated sugar, including that rubbed up with the rind; warm until the sugar is dissolved and strain. Under no circumstances must the syrup be allowed to boil, and the less heat that can be used to effect the complete solution of the sugar the better will be the syrup.
(b) Add to 1 gal. simple syrup when cold, 20 drops fresh oil lemon and ½ oz. citric acid, previously dissolved in 3 oz. water; mix by shaking well in a bottle; add 4 oz. gum solution, made by dissolving 2 oz. fine white gum arabic in 2 oz. warm water.
(c) 6 pints simple syrup, 2 pints distilled water, 2 oz. essence of lemon, 2 oz. citric acid, dissolved in boiling water. Mix, and, if required, colour with saffron.
Maple Syrup.—3½ lb. maple sugar, 1 qt. water. Dissolve, and, if desired, add a small proportion of gum solution to produce a rich froth.