_Lemonade._--(_a_) A difference of opinion exists as to whether this syrup is best by simmering over a slow fire, or by merely pouring boiling water on the ingredients; but this is greatly influenced by the quality of the water used. The quantity of sugar and citric acid used to a gallon of syrup is also subject to variation, as some like it more acidulated than others. The usual proportions are 27 lb. loaf sugar and 12 oz. citric acid, previously dissolved, to 3 gal. water. Simmer over a slow fire for 5 minutes; carefully skim it and strain through a felt bag while hot; when cooled down to the warmth of new milk, add about ½ oz. oil of lemon. A slight head is considered an improvement, to produce which add about ½ oz. of the French gum extract to 1 gal. syrup; 1 oz. of syrup is to be put into the bottle, and the aerated water bottled on it at a pressure of 90 to 100 lb. (_b_) Rinse out with boiling water an earthen glazed vessel, to warm it; put into it about 27 lb. loaf sugar and 12 oz. citric acid, previously dissolved in a small quantity of boiling water; stir occasionally, and when properly dissolved, strain it through a felt bag. Drop oil of lemon on some large lumps of sugar till they have taken up ½ oz.; when the mixture has cooled down to the warmth of new milk, drop in the lumps of sugar, and see that they are dissolved before proceeding to use it. Tartaric acid may be used in place of citric acid, but it is not so good. Use 1 oz. to each bottle, and bottle as for (_a_). As lemonade syrup forms the basis for so many of the saccharine drinks, it may be as well to state that some makers prefer to use less water, as well as to vary the proportions of citric acid and sugar; it is also considered an improvement to add a drop or two of otto of roses to each gallon of syrup; this, without adding at all to the quality of the drink, throws off a pleasant aroma on the opening of a bottle. Caramel is used for a strong colour. _Nectar._--This is lemonade syrup, flavoured with the essence of pineapple. _Orange Champagne._--Take 7 gal. water, 20 oz. citric acid, 54 lb. sugar. When cold add to each gallon 3½ oz. orange tincture; colour to fancy (sugar colouring), add ¼ oz. albumen compound at the rate of 1½ oz. to a ½ pint bottle. This is a very delicious drink, and should be put up in champagne bottles; a special corking machine is required, and also a better cork than the one used for lemonade. _Pepper Punch._--Take 1¼ oz. concentrated punch to 1 gal. plain syrup; mix well; add a few drops essence of capsicine. About 1½ oz. of the syrup for each bottle, filling up with aerated water. _Tonic Lemonade._--Lemonade syrup flavoured with quinine, using the same quantity as for tonic water; or to suit the palate.