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American Wire Furniture

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Hints on Preparation of Syrup.

Keep your extracts in a cool, dark place.

Never add flavoring extracts to hot syrup. It will cause them to evaporate and weaken the flavor. Keep all your mixing utensils scrupulously clean.

Never mix your fruit syrups nor let them stand in the same vessels in which you mix or keep sarsaparilla, ginger, and similar extract flavors. Never use gelatin, white of egg, or gum arabic to give foam to your syrup. They will decompose in time and make syrup taste and smell stale. Use American Soda Foam.

If possible always use distilled water in making syrup. (See Cold Blast Still.) Make up your simple syrup often so that it will always be fresh. Add ingredients in the formulas in this book in the order in which they are set down.

Never allow a syrup containing acid to come in contact with any metal except pure block-tin.

Clean syrup jars each time before refilling.

Keep all packages of Concentrated Syrups and Crushed Fruits tightly corked.

Only mix a small quantity of Crushed Fruit in the bowl at a time so as to have it always fresh.

Use nothing but the best ingredients in making your syrups.