Sarsaparilla Syrup.—(a) 1 gal. simple syrup, 2 oz. essence of sarsaparilla. Colour with caramel.
(b) 1 gal. simple syrup, essence of sarsaparilla, q.s., 1 oz. powdered extract licorice, 15 drops oil of sassafras, 15 drops oil of wintergreen, 10 drops oil of aniseed. Stir the oils with the powdered licorice; add a portion of the syrup; stir smoothly, and mix the whole together by agitation.
Sherbet Syrup.—Mix equal parts of orange, pineapple, and vanilla syrups.
Sherry Cobbler Syrup.—To 1 pint good sherry add an equal measure of heavy simple syrup, and one lemon cut in very thin slices. Allow the syrup to stand a few hours; strain through a sieve, and bottle for use.
Strawberry Syrup.—Proceed as for raspberry syrup (d); but the fruits being more stubborn will require a good beating with the spatula to mash them; when they have stood 3 or 4 hours, strain and press the juice out by squeezing the strainer between the hands; add to the juice the same quantity of citric acid; dissolve in each gallon 14 lb. loaf sugar; simply warm the juice sufficiently to dissolve the sugar; take from the fire, and when cold bottle and cork till required.
Vanilla Syrup.—(a) 1 gal. simple syrup, 1 oz. extract vanilla, ½ oz. citric acid. Stir the acid with a portion of the syrup; add the extract of vanilla; mix.
(b) 4 pints simple syrup, 2 oz. extract of vanilla.
The essences used by aerated water makers are usually purchased ready made, though in many cases it is found desirable to prepare them at the factory. Below are given a few recipes for those most commonly used:—
For essence of lemons, remove the outer rinds of 40 lemons, without a particle of pulp, and macerate them with 6 qt. perfectly pure alcohol at 85°. After two or three days, distil to dryness in a water-bath; add 2 qt. water and rectify to obtain 5 qt. of the essence. The essences of oranges and cedrats are made in precisely the same way.