haven’t a bowl cut an old barrel in half; fill ¾ full of paper; now
cover with cloth or crepe paper and put your nut kisses in this. Now
use a lot of half-pound candy boxes to complete your display, filling a
few of them and leaving them open. Put the following sign on them:
“Pecan Nut Kisses—A Pure Confection,
Home Made. 15 cents box.”
These goods can be made with pecans, peanuts, English walnuts, black
walnuts, almonds or filberts. When making filbert break the nut up.
PUFFED RICE CAKES.
Place in your kettle
4 pounds sugar,
¼ pint N. O. molasses,
1 pint cream,
1 pint milk,
1 pound glucose,
½ pound butter.
Cook to 280; now stir in a few drops of oil of lemon and all the puffed
rice you can, pour on greased slab and flatten out and cut in 5-cent
cakes.
STRAWBERRY FRUIT CARAMELS.
Place in your kettle
4 pounds granulated sugar,
2 pounds glucose,
4 ounces nucoa butter,
½ gallon rich cream,
2 quarts canned strawberries.
Stir and cook over a slow fire to a soft ball, or 238°; then add 1
quart cream, then cook to a firm ball, or 242°; now add another quart
of cream and stir until you get cooked to a good, hard ball; pour on
the slab between iron bars. When cold mark and cut.
The strawberries not to be put in until the second quart of cream is
added.
PINE APPLE CARAMELS.
Proceed the same as Strawberry Caramels, only use the same amount of
grated pineapple instead of strawberry.
ABOUT FRUIT CARAMELS.
This is an exceptional fine eating confection and should not retail
for less than 50 cents per pound. They can be made in the following
flavors: Strawberry, pineapple, orange, peach, raspberry, plum and
apricot.
FIG CARAMELS.
Proceed as with Vanilla Caramels, only when you add the first quart of
cream, add to your batch 2 pounds of figs that have been steamed and
cut into small pieces; then continue as with Vanilla Caramels.
MILK TAFFY CHEWS.
Place in your kettle
4 pounds granulated sugar,
1 pint water,
2 pounds glucose,
1 quart cream.
Cook to 244°; pour out on greased slab; let get partly cold then pull
on hook, flavor with vanilla, then pull in long, round roll in front of
your table furnace; cut in small pieces with your shears and wrap in
wax paper.
WASHINGTON TAFFY.
Place in your kettle
2 pounds granulated sugar,
2 pounds glucose,
2 quarts N. O. molasses,
2 quarts sweet cream,
½ pound butter.
Cook to a soft crack, or 264°; after you have taken off of the fire
flavor with either lemon or vanilla. Pour out thin on your slab. When
cool mark and wrap same as butter-scotch.
EGG PUFFS.
Whip one dozen egg whites stiff, cook 4 pounds of sugar to 264°; and
stir slowly in eggs, then add 2 pounds of chopped nuts and finish same
as the cocoanut kisses.
MAPLE WALNUT BAR.
Place in your kettle
8 pounds of granulated sugar,
1 pound maple sugar,
½ gallon sweet cream,
3 pounds glucose.
Cook to 238°. Set off the fire and stir constantly until it begins to
thicken, then add 3 pounds of chopped English walnuts. Place in a wafer
paper lined box and let stand 12 hours. Then cut in bars ready for the
counter.
MARBLE CREAM BAR.
Place in your kettle
3 pounds granulated sugar,
1 pound glucose,
1 quart sweet cream.
Cook to 238°. Set off of the fire and stir constantly until thickened.
Divide your batch and color with bitter chocolate; now pour in a wafer
paper lined box a little of each, first the chocolate then the white so
as to cause it to mix. Let it stand over night, then cut in bars. This
makes a very pretty bar and looks like marble.
PEANUT BUTTER CHOCOLATES.
This is an exceptionally fine eating chocolate and a good seller.
Take 1 pound of peanut butter, which can be obtained in any of the
supply houses, mix with 3 pounds of fondant, either cast in starch or
ball by hand. Flavor with just a little vanilla to take away the rank
taste of the peanut. Coat with sweet chocolate. This is also a good
center for a bon bon.
FRUIT CENTERS FOR BON BONS.
(Cooked.)
Place 1 can of grated pineapple in your kettle (be sure the kettle is
perfectly clean), cook until all the juice is cooked out of it; then
pour on some XXXX sugar on your slab, when cold add more sugar and
work up, then ball by hand to suit. These centers can be made from
strawberries, cherries, raspberries, plums, and apricots.
APRICOT JELLY CORDIALS.
Cook 5 pounds granulated sugar to 305°; stir in carefully, 1½ pound of
strained apricot pulp, now run them in your starch prints, let them
stand over night, then they are ready for dipping, either in chocolate
or cream.
CENTERS FOR MILK CHOCOLATES.
Place in your kettle
20 pounds of granulated sugar,
3 pounds glucose,
2 quarts of cream.
Cook to 236°. Pour on your slab same as fondant. Before you begin to
work it up add the whites of 6 eggs well beaten, then work same as the
fondant. Then it is ready for casting in starch. Dip in milk chocolate
coating. This can be made in any flavor by adding the fruits or nuts
when you cast.
BUTTER CUP CHEWS.
Place in your kettle
4 pounds granulated sugar,
3 pounds glucose,
1 pound butter,
1 quart of sweet cream.
Cook to 264°. Set off of the fire and add 2 ounces of nucoa butter
and 3 sheets of gelatin that has been dissolved in a little warm
water. Pour on the slab, when cool pull on a hook. Color and flavor as
desired. Pull them out in front of your table furnace and cut on your
butter cup cutter.
DIPPED GRAPES.
For parties or receptions. These are fine for immediate use but will
not keep over 24 hours.
Take some solid Malaga grapes, cut them close to the stem (be sure not
to break the skin of the grape), dip them in fondant, flavor and color
to suit.
DIPPED ORANGE SLICES.
Take some solid Tangerine oranges, break them up in sections, be
careful not to break the skin, dip in plain dipping fondant so the
orange color will show through. This is a very handsome confection, but
like the grapes, will not keep but a short time.
HINTS ON BUYING SUPPLIES.
My experience has demonstrated that in nine cases out of ten it pays to
buy the best of material for your candy factory, your soda fountain or
your ice cream.
In soliciting the advertisements of supply houses for this book, I have
only asked those whom I know and whose goods I have used. You will find
any material you get from them to be of the best quality.
LONDON CONFECTIONERY.
Comment on This Book.
Rigby’s Reliable Candy Teacher.—There is a considerable call amongst
workers in this country for reliable recipe books in connection with
the confectionery trade. There is such a constant change taking place
in the methods of manufacture, and so rapid is the introduction of
new lines and variations of old lines, that it is a difficulty with a
number of workers to keep up with them. A number of these improvements
and novelties come from America, and whatever may be the opinions of
manufacturers on the opposition which they may meet in business from
American manufacturers, there are no two opinions upon the alacrity
with which the Yankee notions are seized and adapted to the business
in this country. A number will therefore welcome the appearance of a
practical and reliable guide on confectionery, which has been published
by Mr. W. O. Rigby, and which is known as “Rigby’s Reliable Candy
Teacher,” and contains over 500 recipes for the manufacture of popular
confections and summer drinks. There is one thing always to be admired
about the American works in connection with trade recipes; they do not
elaborate for the mere purpose of extending the book, the directions
are given in a plain and straightforward fashion, and this work is no
exception to the rule. Whilst Mr. Rigby characterises his book as a
“humble little work,” he at the same time takes pains to state that it
contains twenty years’ experience in the leading cities of the United
States, an experience which he is prepared to place at the disposal of
the readers. He lays claim to having published in it the largest number
of creditable recipes for making candy ever presented in a single work.
The first portion of the work is taken up with a few general hints in
regard to the business. Then chocolates, moulds, fondants, caramels,
opera creams, taffy, cocoanut goods, French nougat, and all kinds of
novelties are treated. The book is well printed in large type, with
paper covers.
Soda Formulas
[Illustration]
THE SODA FOUNTAIN.
Your soda fountain, and everything attached to the fountain, should be
above suspicion as to cleanliness. Your counter top, glasses, crushed
fruit jars, spoons, etc., should be perfectly clean.
Add a small amount of common soda or some of the well-known washing
powders to a bucket of water and keep under your counter to wash your
ice cream soda glasses in, afterwards rinsing them.
Don’t hire a cheap boy to run your fountain; a boy may be cheaper than
a man, but people have confidence in a man that a boy cannot inspire.
Use all the ice possible; it don’t pay to skimp on ice.
Every morning wash all your glasses and all of the fountain fixtures
with good soapsuds.
Always serve cream with all the syrups that you can; never ask a
customer if he wants cream; give it to him whether he asks for it or
not. Of course, use some judgment; don’t serve cream with lemon ginger
ale, and such syrups.
Always keep a gallon or half-gallon bottle of each kind of syrup in
your reserve stock. This should be labeled and kept in your cellar or
some cool place.
Fruit juices cost more than extracts, but it pays to use them in your
soda water. Use a fruit juice such as you will find advertised in the
rear of this book and your customers will come again.
If a customer breaks a glass don’t accept pay for it; look pleasant; it
was an accident.
Have stools in front of your fountain counter; but you must be careful
lest you have loafers.
It is a good idea to have two or three tables, or as many more as is
necessary, to accommodate your trade, and chairs for them, to serve ice
cream soda. This is popular with ladies.
Always serve a small glass of ice water with your ice cream soda.
If it is possible, make your own ice cream; then you avoid getting good
ice cream one day and poor the next. If you want something very fine
for fountain trade, use our formula No. 1.
Don’t sell ice cream soda for five cents just because your competitor
does; give them something good and charge them ten cents; you will find
your customers will be willing to pay that if you give them good soda.
Always keep a good line of crushed fruits; do not use preserves. Get
your crushed fruits from some good reliable house that makes this a
business. See advertisement in rear of book.
Have your fountain clerk dressed in white coat and apron; never allow
him to wear soiled linen.
Do not cover your fountain top to prevent it from getting dirty; it
takes but little time to wash it, and it is too fine a fixture to hide
by covering it up.
Have your silver polished frequently; it gives your fountain the
appearance of cleanliness.
Egg drinks can be made very popular and profitable by exercising care
in their mixture.
Be liberal in your soda advertising, as it is the best paying part of
your store during summer seasons, if properly attended to.
The following recipes are figured on the basis of one gallon:
VANILLA SYRUP.
1 gallon simple syrup,
2 ounces vanilla extract,
¼ ounce soda foam,
Caramel color.
LEMON SYRUP.
1 gallon simple syrup,
2 ounces citric acid solution,
¼ ounce soda foam,
2 ounces lemon extract.
ORANGE SYRUP.
1 gallon simple syrup,
1 ounce citric acid solution.
2 ounces orange extract.
COFFEE SYRUP.
1 gallon simple syrup,
3 ounces coffee extract,
¼ ounce soda foam,
Caramel color to suit your own idea.
RASPBERRY SYRUP.
28 ounces raspberry stock,
1 ounce citric acid solution.
Add simple syrup to fill gallon.
ORANGE SYRUP.
28 ounces orange stock,
1 ounce citric acid solution.
Add simple syrup to fill gallon.
BLOOD ORANGE SYRUP.
7 ounces raspberry stock,
1½ ounces orange extract,
1 ounce citric acid solution.
Fill balance of gallon with simple syrup.
WILD CHERRY SYRUP.
1 gallon simple syrup
1 ounce citric acid solution,
2 ounces wild cherry extract,
Carmine color.
SHERBET SYRUP.
1 quart raspberry syrup,
1 quart pineapple syrup,
1 ounce orange extract,
1 ounce citric acid solution.
Fill balance of gallon with simple syrup.
SARSAPARILLA SYRUP.
1 gallon simple syrup,
2 ounces sarsaparilla extract,
¼ ounce citric acid solution,
Caramel color.
GINGER ALE SYRUP.
1 gallon simple syrup,
1 ounce citric acid solution,
1 ounce ginger ale extract,
Caramel color.
PINEAPPLE SYRUP.
24 ounces of pineapple stock,
¼ ounce soda foam,
½ ounce citric acid solution.
Fill gallon with simple syrup.
STRAWBERRY SYRUP.
24 ounces strawberry stock,
¼ ounce soda foam,
½ ounce citric acid solution,
Carmine color.
Add simple syrup to fill gallon.
GRAPE SYRUP.
28 ounces grape stock,
1 ounce citric acid solution.
Fill up gallon with simple syrup.
BLACKBERRY SYRUP.
24 ounces blackberry stock,
1 ounce citric acid solution,
¼ ounce soda foam,
Carmine color.
Add syrup to fill gallon.
CHOCOLATE SYRUP.
Boil 1 quart simple syrup; when this first comes to a boil add 8 ounces
of powdered cocoa; keep stirring for ten minutes over a slow fire,
then take it from the fire add 3 quarts of simple syrup and ½ ounce
of vanilla extract. In making chocolate syrup be careful to get good
cocoa. It may cost you a little more, but it gives you better results.
In the rear of this book you will find cocoas advertised that I have
used and I know all of them are thoroughly reliable, and you cannot
make a mistake in using them.
MEAD SYRUP.
3 ounces extract of mead,
1 ounce soda foam,
Caramel color.
Fill balance of gallon with simple syrup.
CHAMPAGNE FIZZ.
2 quarts simple syrup,
6 ounces whisky or brandy,
1½ ounces vanilla extract,
1 pint condensed milk.
Use 1 ounce of this to a glass.
BANANA SYRUP.
2 ounces banana extract,
¼ ounce soda foam,
½ ounce citric acid solution.
Fill balance of gallon with simple syrup.
PORTERIA SYRUP.
1 pint port wine,
1 ounce citric acid solution,
Caramel color.
Add simple syrup to fill gallon.
AMBROSIA SYRUP.
4 pints raspberry syrup,
4 pints vanilla syrup,
¼ ounce soda foam.
MINT SYRUP.
½ ounce essence peppermint,
¼ ounce soda foam,
Color green.
Fill balance of gallon with simple syrup.
WINTERGREEN SYRUP.
½ ounce of essence of wintergreen,
¼ ounce soda foam,
Color delicate pink,
1 gallon simple syrup.
PEAR SYRUP.
2 ounces pear extract,
¼ ounce soda foam,
½ ounce citric acid solution,
Color yellow,
1 gallon simple syrup.
APRICOT SYRUP.
2 ounces apricot extract,
¼ ounce soda foam,
½ ounce citric acid solution,
Color orange,
1 gallon simple syrup.
CLARET SYRUP.
1 pints claret wine,
1 ounce citric acid solution,
3½ quarts simple syrup.
DON’T CARE SYRUP.
8 ounces brandy,
3 quarts simple syrup,
¼ ounce soda foam,
¼ ounce citric acid solution.
ORGEAT SYRUP.
¼ ounce essence almond,
½ ounce soda foam,
1 gallon simple syrup.
EGGNOG.
1 ounce Don’t Care syrup,
1 egg,
A little powdered sugar,
Cracked ice,
A dash of ginger extract.
Fill glass with milk; shake; sprinkle ground mace on top.
EGG CHOCOLATE.
2 ounces chocolate syrup,
1 ounce cream,
1 egg,
Cracked ice.
Shake in shaker, then fill glass with fine soda stream; sprinkle ground
mace on top.
EGG PHOSPHATE.
2 ounces lemon syrup.
Several dashes of phosphate,
½ ounce cherry syrup,
1 egg,
Cracked ice.
Shake in shaker; fill with fine soda stream; strain into soda glass,
and sprinkle ground nutmeg over top.
ORANGE CIDER.
Artificial.
2 gallons water,
1 gallon rock candy syrup,
2 ounces orange extract,
2 ounces citric acid solution.
Color, and add a few slices of orange.
This can be weakened by adding more water.
EGG FLIP.
1 ounce vanilla syrup,
2 ounces cream,
1 egg,
Dash of sherry.
Shake in shaker with cracked ice; fill shaker with fine soda stream;
strain into soda glass and sprinkle ground mace on top.
EGG NECTAR.
2 ounces egg nectar syrup.
Cracked ice.
Shake in shaker; fill with fine soda stream; strain into soda glass;
sprinkle with ground mace.
SHERRY FLIP.
1 ounce Don’t Care syrup,
1 ounce cream,
Several dashes of sherry,
1 egg,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle top with ground mace.
CHERRY PHOSPHATE.
Use 2 ounces of wild cherry syrup No. 15,
Several dashes acid phosphate,
Draw 8-ounce mineral glass full plain soda.
Mix by throwing from one to the other.
ORANGE PHOSPHATE.
Use 2 ounces orange syrup No. 11,
Several dashes acid phosphate,
8-ounce glass full plain soda.
Mix.
LEMON PHOSPHATE.
Use 2 ounces lemon syrup,
Several dashes of phosphate,
8-ounce mineral glass plain soda.
Mix.
VICHY PHOSPHATE.
Draw mineral glass nearly full of vichy water.
Add several dashes of acid phosphate.
Stir with a spoon.
RASPBERRY PHOSPHATE.
This makes a very fine phosphate, and you can get quite a run on it if
you advertise it. It is especially adapted for hot weather.
2 ounces of raspberry syrup,
Several dashes phosphate,
8-ounce glass of plain soda.
Mix.
Pineapple, strawberry, peach, grape and claret phosphates are all made
as the above.
CLARET PHOSPHATE.
1 gallon claret phosphate.
1 gallon simple syrup.
Use about 2 ounces of this syrup to each glass, with several dashes of
phosphate; serve in small, thin glasses.
A much better way to serve this phosphate is in small, thin wine
glasses; it gives it a much better appearance, and leads people to
believe it is finer than any other phosphate.
EGG LEMONADE.
Juice of one lemon,
Powdered sugar,
1 egg,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle top with ground nutmeg.
EGG CALISAYA.
1 ounce lemon syrup,
1 teaspoonful elixir calisaya,
Several dashes phosphate,
1 egg,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle top with ground mace.
GINGER FIZZ.
1 gallon simple syrup,
2 ounces ginger ale extract,
1 ounce lemon extract,
1 ounce of citric acid solution.
In using this syrup, use two ounces to a glass; draw same as ginger
ale; add a teaspoonful of powdered sugar.
GINGER SYRUP.
This syrup can only be made by confectioners, as the expense is too
great to those who cannot use the ginger later for other purposes.
Buy a half barrel or keg of Canton ginger. Strain the syrup off of it
and put in separate vessel and it is ready for use; then fill your keg
of Canton ginger with simple syrup; let stand until the other is used
up, or after standing two weeks it is ready for use again; this can be
repeated several times.
Canton ginger may be procured of any of the supply houses advertised in
this book.
NECTAR SYRUP.
1 quart strawberry syrup,
1 quart vanilla syrup,
4 ounces port wine,
½ ounce soda foam,
2 quarts simple syrup.
ROOT BEER SYRUP.
1 gallon simple syrup,
2 ounces root beer extract,
½ ounce soda foam.
Color with caramel color.
CABINET FLIP.
1½ ounces Royal Cabinet syrup,
1 egg,
A few dashes port wine,
Cracked ice.
Shake in shaker, then fill shaker with fine soda stream; strain into
soda glass; sprinkle ground nutmeg on top.
BIRCH BEER.
1 gallon simple syrup,
2 ounces birch beer extract,
½ ounce soda foam.
Color with caramel color.
CLOVE SYRUP.
1 gallon simple syrup,
½ ounce essence clove,
½ ounce soda foam.
Color pink.
CINNAMON SYRUP.
1 gallon simple syrup,
10 drops oil cassia,
½ ounce soda foam.
Color delicate red.
ANISE SYRUP.
1 gallon simple syrup,
8 drops oil anise,
¼ ounce soda foam.
No color.
CATAWBA SYRUP.
3 quarts simple syrup,
1 pint Catawba wine,
½ ounce citric acid solution,
¼ ounce soda foam.
Color red.
RED COLOR FOR SYRUP.
1 ounce No. 40 carmine,
1 pint alcohol.
SODA FOAM.
8 ounces soap bark chips.
Place them in 1 gallon of boiling water, let stand for three hours,
then place 3 ounces gum arabic in this; let it stand for 48 hours;
strain through fine sieve, and it is ready for use. Use about ¼ ounces
of this foam to a gallon of syrup.
SIMPLE SYRUP.
30 pounds granulated sugar,
3 gallons water.
Bring this to a gentle boil over a slow fire; let it stand until
perfectly cold, then strain through a piece of cheese cloth.
EXTRACTS.
We give you a few formulas for the manufacture of extracts, but we
advise you to buy them of some reliable house that makes this a
business. See advertisement in rear of book:
1. Extract of Aniseed—Aniseed, ground, twelve ounces; alcohol, five
pounds.
2. Angelica—Angelica root, twelve ounces; alcohol, five pounds.
3. Basilicum—Leaves of basilicum, three pounds; alcohol, five pounds.
4. Bergamot—Bergamot rind, one pound four ounces; alcohol, five pounds.
5. Extract of Calamus—Calamus root, one pound; alcohol, five pounds.
6. Lemon Extract—The rind of sixty fresh lemons; alcohol, five pounds.
7. Orange—Orange peelings, fresh, two pounds; alcohol, five pounds.
Great care should be taken when peeling these fruits, so as not to
cut the inner white skin, but only the yellow part, because the white
of both the lemon and the orange has a bitter taste and will, when
introduced into the extract, spoil the fine flavoring quality of these
fruits.
8. Nutmeg—Ground nutmeg, twelve ounces; alcohol, five pounds.
9. Cloves—Whole cloves, twelve ounces; alcohol, five pounds.
10. Extract of Peppermint—The fresh leaves of peppermint, two pounds;
alcohol, two pounds.
11. Roses—One pound of fresh salted leaves of roses; alcohol, five
pounds.
12. Sage—Fresh leaves of sage, three pounds; alcohol, five pounds.
13. Celery Extract—Celery seeds, mashed, three ounces; alcohol, five
pounds.
14. Coffee Extract—Good coffee roasted and ground into a coarse powder,
two pounds; alcohol, five pound.
15. Caraway—Caraway seeds, one pound; alcohol, five pounds.
16. Cacao—One pound of ground cacao, previously freed from grease;
alcohol, five pounds.
17. Tonka Beans—Tonka beans, pounded, one pound; alcohol, five pounds.
18. Vanilla—Vanilla beans, cut into small pieces, eight ounces;
alcohol, five pounds.
19. Violet Extract—Orris root, powdered, one pound; alcohol, five
pounds.
20. Cinnamon—Ceylon cinnamon, whole, one pound; alcohol, five pounds.
21. Bitter Almonds—Oil of bitter almonds, six ounces; alcohol, five
pounds.
CARBONATED WATERS.
My advice, especially to the smaller dealers, is to have some reliable
bottling company make your carbonated waters; but if you use a great
deal of it, and are situated so that you can carbonate your own waters,
use the carbonic acid gas cylinders. One of the cylinders will charge
from 80 to 100 gallons of water. This will make your founts cost you
about twenty-five cents for ten gallons.
THE WAY TO DRAW ICE CREAM SODA.
First place your ice cream in your glass, then your crushed fruits, then
turn on fine soda stream until glass is filled. This makes the finest
ice cream soda it is possible to make. My mode of drawing is entirely
different from any other soda experts.
MAKING SOLID DRINKS.
In drawing solid drinks put the syrup in first, then use an eight-ounce
mineral glass to draw your plain soda in. Add your phosphate to your
syrup if required, and mix by throwing from one glass to the other.
Never use shaved ice in soda water, as it spoils your soda and makes it
flat tasting. Shaved ice should be used for no other purpose at a soda
fountain but for the manufacture of glaces. In making egg drinks don’t
use shaved ice, but cracked ice, small lumps, as this breaks your egg
up and is strictly necessary in this mixture.
GLACES.
Glaces are made by shaving ice in an ice shaver into small glass mugs.
After you have filled your glass mug with crushed ice, use a long soda
spoon to make a hole in the middle of the ice; fill this with crushed
fruit, or any flavor that you like, shave a little more ice on top, and
it is ready for the customer.
This is a very profitable drink and the most popular flavors are
cherry, strawberry, orange, peach, raspberry, pineapple, plum, apricot
and claret.
CITRIC ACID SOLUTION.
Put 5 pounds of crushed citric acid and 1 pint of water into a
galvanized iron kettle and bring to gentle boil, constantly stirring,
immediately filtering through paper into gallon bottle; add enough warm
water to fill bottle; keep well corked.
RED COLOR FOR SODA SYRUPS.
Take 1 ounce of No. 40 carmine and add 4 ounces of alcohol; let stand
for a short time and be very careful in using it, as it is very strong
and necessitates only a few drops to a gallon of syrup.
HOT SODA.