GINGER SYRUP.
This syrup can only be made by confectioners, as the expense is too great to those who cannot use the ginger later for other purposes.
Buy a half barrel or keg of Canton ginger. Strain the syrup off of it and put in separate vessel and it is ready for use; then fill your keg of Canton ginger with simple syrup; let stand until the other is used up, or after standing two weeks it is ready for use again; this can be repeated several times.
Canton ginger may be procured of any of the supply houses advertised in this book.
NECTAR SYRUP.
1 quart strawberry syrup,
1 quart vanilla syrup,
4 ounces port wine,
½ ounce soda foam,
2 quarts simple syrup.