MINERAL WATER SYRUPS. 
213 
adulteration of this oil is the admixture of recently distilled 
oil of turpentine, or " camphene," and the adulterated oil 
may contain a considerable portion of it, without its being 
perceptible by taste or odor while new, but as the camphene 
becomes resinous, the turpentine flavor is developed. But 
even pure oil of lemon degenerates in flavor and odor when 
long kept, and the alteration is probably more rapid when it 
is diffused through the syrup and assisted by the action of 
the acid ; therefore we have found it most advantageous to 
prepare the syrup in small quantities so that it will be con- 
sumed before there is any change in its quality. The 
following formula we have been accustomed to follow, by 
which a pleasant syrup can be made in a few minutes. 
Take of Oil of Lemon J fl. dr. 
Citric Acid 1 oz. 
Simple Syrup 1 gall. 
Rub the oil of lemon first with a little powdered sugar, and 
afterwards with a portion of syrup, dissolve the citric acid 
in an ounce or two of water, and mix the whole. 
Ginger Syrup. — The formula of the Pharmacopoeia makes 
a syrup of about the proper strength for use with mineral 
water. As it is usually made in considerable quantities it 
will be found most convenient to prepare the simple syrup 
at the time, and while it is hot to pour on the surface the 
tincture of ginger, allowing the alcohol to evaporate before 
mixing with the syrup. If the tincture is mixed directly, the 
syrup will be cloudy; on the other hand, if it is allowed to re- 
main too long on the surface of the hot syrup before mixing, 
the resin separates in globules which can not afterw T ards be 
thoroughly diffused through the syrup. The tincture should 
be allowed to evaporate from the surface of the syrup until 
the vapor ceases to ignite on the approach of flame, then 
mixed immediately. 
A good method of making ginger syrup is to pour the 
tincture on to the sugar, which is to be exposed to the air un- 
til the spirit has evaporated, and then made into syrup. This 
