CREAM  SYRUPS  FOR  MINERAL  WATERS.  407 
This  is  the  first  time  we  have  thought  it  necessary  to  step  out 
of  our  usual  business,  thus  to  defend  any  of  our  preparations ;  and, 
in  this  case,  nothing  but  the  position  occupied  by  Dr.  Squibb, 
the  errors  of  his  communications,  some  of  which  are  already 
acknowledged,  and  the  marked  manner  in  which  we  have  been 
singled  out,  have  induced  us  to  do  so. 
Very  respectfully,  yours, 
Powers  &  Weightman.* 
August  1855. 
ON  THE  SO-CALLED  CREAM  SYRUPS  FOR  MINERAL  WATER. 
By  the  Editor. 
The  "  mineral  water  "  season  in  this  city  opened  with  a  new 
class  of  syrups,  which  have  received  the  generic  title  of  "  Cream  ;" 
from  the  fact  that  the  original  recipe  required  that  substance  as 
the  basis  in  their  preparation.  The  origination  of  these  syrups 
is  attributed  to  Mr.  C.  Augustus  Smith,  formerly  of  Cincinnati. 
Their  introduction  into  this  city  belongs  to  Mr.  Alfred  B.  Taylor, 
who,  without  being  aware  of  their  use  in  Cincinnati,  originated 
the  following  formula,  which  he  has  kindly  communicated  for 
publication,  at  our  request. 
Take  of  Good  cream, 
New  milk,  of  each,  two  pints, 
Sugar  in  powder,  four  pounds,  (Avoir.) 
Mix  the  cream  and  milk,  add  to  them  the  sugar,  and  dissolve 
without  heat,  by  stirring;  or  better,  on  a  funnel  by  displacement. 
This  is  the  lactescent  basis  from  which  the  several  flavored  syrups 
are  made,  and  is  never  used^alone.  The  most  popular  of  the  com- 
pound cream  syrups  is  that  called  «  Vanilla  Cream,"  which  Mr. 
Taylor  makes  as  follows  : 
Take  of  Strong  fluid  extract  of  Vanilla,  (gj.  to  3iv.)    3  fluid  drs. 
Simple  syrup, 
Cream  syrup,  of  each,  one  pint. 
Mix. 
For  strawberry,  raspberry  and  pine-apple  cream,  mix  equal 
bulks  of  the  respective  syrups  with  the  simple  cream  syrup. 
The  chief  objection  to  the  use  of  cream  syrup  is  its  want  of 
permanence.    It  should,  during  the  weather  in  which  it  is  most 
*  See  editorial,  page  478. 
