CREAM  SYRUPS  FOR  MINERAL  WATERS. 
409 
by  degrees,  two  gallons  of  water  and  sufficient  sugar  to  form  a 
syrup,  without  heat,  [about  30  lbs.,]]  strain  and  bottle  at  once. 
It  must  be  kept  on  a  cool  cellar  bottom  until  wanted. 
Lemon  syrup,  when  used  to  flavor  cream,  must  be  prepared  from 
the  fresh  peel  in  a  similar  manner. 
Nectar  Cream  is  elegantly  made  by  mixing  six  parts  of  cream 
syrup  with  three  parts  of  vanilla  syrup,  and  one  part  each  of  the 
syrups  of  sherry  wine,  pineapple  and  lemon.  To  this  mixture,  a 
little  cochineal  may  be  added,  to  please  the  eye. 
A  factitious  cream  syrup,  that  keeps  well,  may  be  made  from 
12  lbs.  (avoid.)  of  fresh  Jordan  sweet  almonds,  four  gallons  of 
milk,  and  60  lbs.  (avoid.)  of  sugar,  after  the  manner  of  orgeat. 
It  answers  extremely  well  when  it  is  impracticable  to  use  the 
veritable  cream. 
This  is  about  all  I  can  give  you  respecting  cream  syrups.  If 
you  desire  anything  further,  I  will  be  pleased  to  communicate  all 
I  know. 
With  much  regard, 
0.  S.  Hubbell. 
August  13th,  1855. 
We  believe  the  cream  syrup  made  with  good  sweet  almonds 
and  fresh  milk,  is,  in  all  respects,  equal  to  real  cream  syrup ;  it 
keeps  better,  and  is  more  uniform  in  consistence,  inasmuch  as 
cream  varies  with  the  care  used  in  the  skimming  process,  and 
with  the  season. 
Cream  nuts  (Brazil  nuts,)  have  also  been  employed  instead  of 
almonds. 
As  the  sale  of  carbonic  acid  water,  as  a  beverage,  by  pharma- 
ceutists, appears  to  be  increasing,  and  as  its  excellence  depends 
largely  on  the  temperature  of  the  water  and  the  flavor  of  the 
syrups,  these  two  points  should  be  constantly  attended  to.  if  is 
now  generally  conceded  that  a  coil  of  from  50  to  150  feet  of  block 
tin  tubing,  according  to  the  amount  of  draught,  arranged  around 
a  lead  lined  box  or  tub  with  the  ice  in  the  centre,  and  a  lateral 
tube  to  convey  off  the  waste  water  after  it  rises  to  the  top  of  the 
coil,  is  the  best  refrigerating  arrangement.  By  surrounding  the 
entire  surface  of  the  coil  with  ice-water  at  32°  F.,  the  water  may  be 
cooled  as  fast  as  it  is  drawn  through  the  tube,  especially,  if  the 
ice  extends  to  the  bottom  of  the  box  or  tub. 
