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Fruit (Acid ounces acetic acid)

Acid, 1/2 ounces acetic acid, and 3 ounces American Sarsaparilla Color. For dispensing, use 1/2 ounces to a thin 9-ounce tumbler. For bottling, use 1/2 ounces to a half-pint bottle, 2 ounces to an imported ginger ale bottle, and 4 ounces to a quart Apollinaris bottle. The directions given are for 12 gallons of syrup, which is a convenient quantity for a bottler to make. The dispenser can make a smaller quantity by using the ingredients in smaller quantities, but same proportions. (See "Ginger Ale Syrup, Hints on Making.") Ginger Ale Syrup.

Hints on Making.

The ale is more brilliant if the syrup is used the day it is made. To make a temporary filter, take a large tub, perfectly clean and sweet, with a faucet at the bottom; over the top stretch a clean, wet cotton cloth, firmly secured in position by a cord around the outside of the tub; press the cloth down in the center firmly with the hand, and lay on it a large No. 80 size filter paper. With a long-handled dipper or ladle pour the mixture on the center of the filter until it is full. Draw from the tub the first run, and if not clear, return it to the mixture. It will soon be as brilliant as pale brandy.

The filter when set can be used for several lots.

The filter tub should be scalded after use to keep it sweet. Tin-lined copper tanks are preferable to tubs for mixing and filtering. We can supply such of 25 gallons capacity for $17.

Acid and color must not be added until after filtering. The best way to use color is to mix a pint of color and a pint of hot water, and filter. Use 14 ounce to the gallon.

Color varies greatly in strength. Always color to suit. Never add acid and color one immediately after the other. Use best quality color. Cheap color is never good.

You can make your own fruit acid as follows?

Citric acid 4 ounces Boiling water 8 ounces Dissolve thoroughly and strain through a flannel cloth. Keep this acid solution in a glass or stone bottle or jug, well corked. Prepare in small quantities, as it will become musty if kept too long. Use as directed. Never add acid until ready for use.

The same ginger ale does not suit all localities. If you wish your beverage stronger, use more extract; if sweeter, use more sugar; if dryer, use more acid. Stick to our method of manipulation. The quality depends to a great degree on the method.

You don't want accidental trade on soda-you want regular custom. The fountain tells people whether you are making a specialty of soda or not. IIO Ginger Ale Sour.

Four drams lemon syrup, 2 drams lemon juice, enough ginger ale to fill 8-ounce bottle. ounce bottle.

Ginger and Grape Juice Floats.

These are very dainty drinks and good trade winners where there is a demand for this kind of drink. First make a soda lemonade, only do not for this kind of drink. First make a soda lemonade, only do not fill the glass full; leave a space of about an inch from the top. Mix your drink and decorate; now pour over the top the ginger ale or desired grape juice, etc., and you have very nice drinks, winners in the summer weather. Ginger and Lime Juice.

One ounce ginger syrup; 1 ounce lime juice syrup. Use mineral glass and draw full of soda with coarse stream and stir with spoon. draw full of soda with coarse stream and stir with spoon.

Ginger Beer, Old Fashioned.