_Red Colouring for Soda-Water Syrups._--The most convenient is probably tincture of cudbear, as it affords a good, substantial, and natural-looking colour miscible with syrups without cloudiness. It may be made as follows:--2 to 4 oz. powdered cudbear, 1 pint diluted alcohol. Exhaust by maceration or displacement. Used alone, the tincture gives a shade of red closely imitating the colour of raspberries or currants. For deeper red, like blackberries, the addition of some caramel is all that is necessary. The strawberry colour is best imitated with tincture of cochineal. Aniline red, owing to its cheapness, is often used for colouring syrups, but it produces a glaring, artificial-looking bluish-red, and is liable to the objection that it sometimes contains arsenic. _Ambrosia Syrup._--A mixture of equal parts of vanilla and strawberry syrups. _Apple Syrup._--As for pineapple syrups. _Banana Syrup._--As for pineapple syrups. _Blackberry Syrup._--Prepared from ripe fruit the same as raspberry syrups. Improved by adding 1 oz. best French brandy to each quart. _Capillaire Syrup._--9 lb. loaf sugar, 5 lb. orange-flower water. Boil till the sugar is dissolved and the syrup is clear; while hot, strain through flannel; add to the cool syrup 2 dr. tartaric acid, previously dissolved in 8 oz. strongest orange-flower water; lastly add 4 oz. best Rhine wine. _Cream Syrup._--(_a_) 1 pint condensed milk, 1 pint water, 1¼ lb. sugar. Heat to boiling and strain. This will keep for over a week in a cool place. (_b_) Imitation.--Make an emulsion with 3 oz. fresh oil of sweet almonds, 2 oz. powdered gum arabic, and 2 oz. water; then dissolve 1 lb. white sugar by gentle heat, strain, and when cool, add the whites of two eggs. It should be put up in small bottles, well corked, in a cool place. This is not only an excellent imitation and substitute for cream syrup, but will keep for a considerable time. _Currant Syrup._--(_a_) 6 pints simple syrup, 2 pints water, 2 oz. tartaric acid, 3 dr. fruit essence. Mix; colour with liquid carmine for red currants, and with burnt sugar, for black. (_b_) 1 pint red currant juice, 1 gal. simple syrup. _Ginger Syrup._--(_a_) 6 pints simple syrup, 2 pints water, 1 oz. tartaric acid, 2 oz. ginger. Burnt sugar to colour. (_b_) 4 oz. extract Jamaica ginger, 1 gal. syrup. Shake well. A few drops of tincture curcuma to colour. (_c_) 9 lb. loaf sugar, 5 lb. water, 12 oz. essence of ginger, 4 oz. Rhine wine. Boil sugar and water until dissolved and clear; when cool, add ginger and wine. Mix well and let settle. _Grape Syrup._-½ pint brandy, 1 oz. tincture of lemon, 1 gal. simple syrup, 1 qt. tincture red saunders. _Imperial Syrup._--Equal parts of raspberry and orange syrups.