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Loganberry Cup

Mix one half pound of preserved ginger cut in small pieces, a cupful of sugar, and two quarts of water. Stir until the sugar is dissolved and let stand for half an hour. Put over fire and simmer for fifteen minutes. To serve, add three tablespoonfuls of the syrup to a glass of loganberry juice and cracked ice.

Cherry Phosphate No. 1 Put two tablespoonfuls of wild cherry syrup into a glass, add four dashes of acid phosphate and fill up with soda water. Stir well. Cherry Phosphate No. 2 Mix two tablespoonfuls of pineapple syrup with one tablespoonful of cherry syrup and one tablespoonful of orange syrup. Add crushed ice, soda water, and one half teaspoonful of acid phosphate. Stir well.