The advantages of saccharin in the manufacture of aërated waters, cordials, &c., together with full instructions, valuable recipes, and testimonials from users.

Date:
[1891]
Catalogue details

Licence: Public Domain Mark

Credit: The advantages of saccharin in the manufacture of aërated waters, cordials, &c., together with full instructions, valuable recipes, and testimonials from users. Source: Wellcome Collection.

    30/60 (page 26)
    KOLA CHAMPAGNE. Soluble Essence of Kola ... 3 oz. ,) „ Raspberry (fruit) ... 3 drms. Claret Colouring 4 drms. Citric Acid... ... ' ... ij oz. Syrup (page 24) 1 gallon. Kola is usually coloured in this way in Scotland, but in England it is more frequently tinged with caramel. The above is, however, both prettier and more uncommon. CHAMPAGNE CYDER Soluble Essence of Pear „ ,, Pine Liquid Saffron Orange Colour French Cream Citric Acid ... Syrup (page 24) drm. drm. 2 drms. 2 drms. 4 drms. oz. 1 gallon. TANGERINE ORANGE. Soluble Essence of Tangerine # Orange Flower Water French Cream ... Orange Colour Citric Acid ... Syrup (page 24) * Or Soluble Essence of Neroli, 1 drm. 3 oz- 2 oz. 2 drms. 6 drms. 1^ oz. 1 gallon. RASPBERR Y. Soluble Essence of Raspberry Raspberry Colour ... French Cream Citric Acid Syrup (page 24) 4 oz. x oz. 2 drms. oz.