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Strawberry (These syrups contain all)

These syrups contain all the soft, ripe, luscious part of the fruit, as well as the juice, and make an opaque syrup that absolutely contains all of the fruit that is good and has flavor, consequently all the fruit except the core and the skin. They have a most delicious flavor and are stronger than the concentrated syrups.

Mix I quart of any flavor Fruit Floss with 4 quarts of very heavy, plain syrup; add 1 ounce of fruit acid, 1½ ounce of soda foam and mix thoroughly. Fruit Floss makes the most delicious ice cream soda that can be made. American Fountain Chocolate.

The American people are the greatest chocolate consumers in the world, and they have learned the fact that the American Chocolate is the best. Below we list it in several different ways, in order to suit the convenience of our customers.

American Double Vanilla Chocolate.

Powdered; in 1-pound, 5-pound and 25-pound cans.

American Cream Chocolate.

To use for cold soda, mix with four parts heavy syrup. Put up in widemouth half-gallon bottles. American Chocolate Paste.

A popular form of chocolate for making syrup by cold process. Highly concentrated. Six ounces dissolved in sufficient cold syrup makes one gallon simply by agitation. Put up in half-gallon wide-mouth glass jars. American Lemulto and Ormulto.

Something New.

The finest preparation ever offered for producing fresh, fruity and quickly made Orange and Lemon Syrups at a saving of time and labor. Greatly superior to anything now on the market. Equal to fresh fruit, without the trouble. Full directions on each package. Try them and you will use no other.

We recommend the use of our concentrated syrups, as they require no compounding, except dilution with simple syrup. The best formulas for their use will be found under the proper headings. 1200 5002 5001 1169 1199