Plain Syrup, 42° T. 1 gallon Butyrate of Ethyl[151] 4 minims Acetate of Amyl[152] 4 ” Nitrate of Amyl 2 ” Acetic Acid 4 or 5 fluid ounces Sugar Colouring 1 ” Use 1 to 1½ fluid ounces of this syrup to each bottle. But here is a direction which plainly shows the cloven hoof. “The Ethyl and Amyl compounds are conveniently used by mixing them separately in the first place with nine times their bulk of Alcohol, or strong rectified spirit, adding these mixtures to the Acetic Acid, and this in turn to the syrup.” At every turn, in all these drinks, are chemicals used. Do you want the flavour of the luscious Jargonelle pear? hey, presto! There it is for you in a spirituous solution of Acetate of Amyl, made by distilling potato spirit with Oil of Vitrol and Acetate of Potash, at least this gives a fine fruity flavour, but to bring out the true Jargonelle taste it must be mixed with six times its bulk of spirits of wine (_Mem. for Teetotallers_). The taste of apples can be counterfeited by mixing Amylic Ether (potato ether) and Valerianic Acid, which latter is made by substituting Bichromate of Potash for Acetate of Potash, and largely added Alcohol. The delicious aroma of the Pine-apple is made from Butyric Acid, mixed with ordinary ether, and dissolved in Alcohol. Indeed with compounds of the Ethyls, Methyls, and Amyls, all the bouquets contained in wines or spirits can be obtained.[153] Does your chemical compound look flat and dull when poured out? lo! you can produce a “head,” or froth, made out of isinglass, gum arabic, gelatine, white of egg, Irish moss, or soapwort. The latter gives an excellent head; but as these frothing mixtures detract from the keeping of the chemical drink, yet another chemical has to be used as an antiseptic, and Salicylic Acid, made from Carbolic Acid, is recommended. Do you want to colour your decoctions? There is a wide range of tints for you to choose from, from the harmless burnt sugar to the Acetate of Rosaniline, or Aniline Magenta, of which 1/30th of a grain will colour a bottleful, a beautiful red. For the fruit syrups, fruits are very often used, but of course not necessarily. Even milk is not sacred from the chemist. Here are two recipes for making Cream Syrup:— No. 1. Fresh Cream ½ pint Fresh Milk ½ ” Powdered Sugar 1 pound Another formula:— No. 2. Oil of Sweet Almonds 2 ounces Powdered Gum Arabic 2 ” Water 4 ” Make an emulsion, and add simple syrup to make up 2 pints, and there you are, thoroughly independent of the cow!