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Oil Lemon

Citric Acid Syrup.

Simple Syrup (7½ pounds sugar in a finished gallon syrup) ¼ Troy ounce 4 minims or drops 2 pints.

Rub citric acid to a fine powder in mortar, add oil lemon and small quantity of syrup; I to 2 ounces. of syrup; 1 to 2 ounces.

After thoroughly mixing, add remainder of syrup gradually. Now add bicarbonate potash, the solution of bicarbonate magnesia and citric acid, potash, the solution of bicarbonate magnesia and citric acid, 534 pints distilled water; shake vigorously; put fountain together without waste of time.

Force in 50 to 75 pounds of gas, and dispense this in mineral water tumblers at 10 cents.

We recommend the use of American Concentrated Syrups, as they require no compounding, except dilution with simple syrup. The best formulas for their use will be found under their proper headings. Citric Phosphate.

Make a solution of the following proportions: American Citric Phosphate, 6 ounces; boiling water, 15 ounces. Dissolve thoroughly, and filter through fine flannel, felt, or paper; dispense from an essence bottle, about I dram to a tumbler.

Claret Cup.

One-half glass shaved ice, 2 ounces claret syrup, juice of 1 lemon. Fill with soda, stir, add slice orange or lemon. Straws.

Claret Francaise.

Draw I ounce each claret and strawberry syrup in a mineral glass. Add dash of phosphate, fill glass with solid soda, stir and serve. Claret Glace.

Fill a champagne glass with finely shaved ice. Pour an ounce of American Claret Syrup over the ice, and garnish with a thin slice of lemon. Claret Klondike.

Fill sherbet glass with finely shaved ice, pour over the ice 1 ounce claret syrup, and garnish with a slice of lemon. Serve with spoon. Claret Limeade.

Squeeze a small lime into a soda glass, add 1 ounce of plain syrup and spoonful of shaved ice, fill with solid soda. Pour an ounce or two of claret wine over top.

Claret Mint.

Try This One.

Draw 1 ounce claret syrup and 12 ounce crême de menthe syrup in a mineral glass, add dash of phosphate, fill glass with solid soda, add a spoonful of cracked ice, garnish with a maraschino and a crême de menthe cherry. Claret Phosphate.

Draw I ounce claret syrup in a mineral glass, add dash of phosphate, fill with solid soda, stir and serve.

Soda water is a veritable luxury and, when proper materials are used and the drink is scientifically dispensed, there is nothing half so delicious. At all times use "American Whole" and "Crushed Fruits," " Concentrated Fruit Syrups," "Fruit Phosphates," "Fruit Floss," etc., as they are the very best that can be obtained.