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MINERAL WATER SYRUPS. 
we will not hear much of bad opium, at least in orig- 
nal packages. After all the checks of law, rogues will yet 
have their way, and nothing but education and principle in 
those who have the practice of Pharmacy in their hands, 
will prevent either fraudulent practices on the one hand, 
or errors of judgment on the other, in relation to this im- 
portant subject. W. P., Jr. 
ART. LI.— MINERAL WATER SYRUPS. 
By Ambrose Smith. 
We have thought that the results of some experience in 
the preparation of these syrups which most city apothecaries 
have frequent occasion to make, might be interesting to many 
of the readers of this Journal. 
Lemon Syrup. — This is now almost universally made from 
citric or tartaric acid, oil of lemon and water, instead of 
lemon juice. Some of the confectioners when they are over- 
stocked with lemons make them into syrup, but from the use 
of fruit that has partially spoiled and from the syrup being 
made in such large quantities at once, as to become more or 
less altered by keeping before it is consumed, the article thus 
made is usually inferior to that made from acid and oil of 
lemon. 
Citric acid is decidedly preferable to tartaric for preparing 
it. The syrup made with the former acid has a more agree- 
able flavor which it retains longer unimpaired. We have 
found the syrup made with tartaric acid, vthen long kept, to 
throw down a bulky white granular deposite which w r as ap- 
parently grape sugar. The flavor of the syrup changes 
gradually on keeping long, even when made with citric acid. 
This is probably due to some change in the oil of lemon by 
which the syrup acquires a terebinthinate flavor. This tur- 
pentine taste is very common in the lemon syrup which is 
manufactured and sold wholesale, and may frequently be due 
to the employment of impure oil of lemon. A common 
