408 
CREAM  SYRUPS  FOR  MINERAL  WATERS. 
employed,  be  made  freshly  every  day,  or,  at  least,  every  other  day  ; 
yet  if  the  proper  precautions  are  taken  to  keep  it  in  ice  it  may 
be  kept  for  a  week. 
In  a  conversation  with  Mr.  0.  S.  Hubbell,  (of  12th  and  Chest- 
nut sts.,)  whose  familiarity  with  all  that  relates  to  syrup  making 
and  mineral  waters  is  well  known,  he  kindly  offered  to  give  us  in- 
formation,  and  since  has  communicated  the  following : 
Mr.  Wm.  Procter,  Jr. 
My  Bear  Sir : — The  idea  of  cream  syrups  is  due  to  our  friend 
Mr.  C.  A.  Smith,  who  employed  them  many  years  ago  in  Cin- 
cinnati. In  addition  to  their  luscious  flavor,  they  contain  so  many 
elements  of  the  bodily  constitution,  that  they  constitute  no  unim- 
portant addition  to  our  list  of  popular  and  wholesome  drinks. 
Out  of  the  casein  are  formed  the  albumen  and  fibrin  of  the  blood, 
and  the  proteinaceous  and  gelatinous  tissues.  The  butter  serves 
for  the  formation  of  fats,  and  contributes,  with  sugar,  to  support 
the  animal  heat,  while  the  cream  furnishes,  besides,  all  the  salts 
which  the  body  requires. 
Cream  Syrup  is  made  as  follows  : 
Procure  one  gallon  of  fresh  sweet  cream,  (which  costs  in 
Philadelphia  75  cents,)  dissolve  therein,  without  heat,  fourteen 
pounds  (avoir.)  of  pulverized  sugar.  If  the  dairy  maid  dipped 
too  deeply  in  skimming,  a  little  more  sugar  must  be  added.  The 
whole  will  now  measure  about  two  gallons,  and  costs,  per  gallon, 
about  85  or  90  cents.  It  should  be  bottled  immediately,  labelled 
"  Cream  Syrup,"  and  kept  upon  ice,  or  a  cool  cellar  bottom,  and 
will  be  good  for  from  three  to  eight  days,  according  to  the  fresh- 
ness of  the  cream  and  the  temperature  in  which  it  is  kept. 
By  itself,  it  never  pleases,  but  mixed  in  equal  parts  with  straw- 
berry, pineapple,  vanilla,  orange,  or  other  syrups,  it  yields  a  cor- 
responding and  surpassingly  agreeable  syrup.  The  fruit  syrups, 
however,  must  be  something  more  than  colored  solutions  of  sugar  ; 
they  must  possess  the  odor  and  taste  of  the  fruits  they  purport 
to  represent,  or  we  shall  vainly  endeavor  to  improve  them  with 
cream. 
If  orange  cream  be  desired,  the  orange  syrup  must  be  made  as 
follows  :  Pare,  thinly,  the  rinds  from  twelve  fresh  sweet  oranges, 
reject  the  pulp,  and  grind  the  peel  to  a  smooth  paste,  with  a 
pound  or  two  of  sugar,  and  an  ounce  of  citric  acid  ;  add,  thereto, 
