CHERRY BLOSSOM.

Mix thoroughly I dram essence of cherry, 1 dram essence of strawberry, 1⁄2 ounce extract vanilla, and 2 drams solution of citric acid with gallon of simple syrup and color cherry red. Serve 11⁄2 ounces in 12 ounce glass of soda, using glass of ice.

CHERRY BOUNCE SYRUP.

Mix thoroughly 2 pints of cherry bounce juice, and 1 ounce of solution of citric acid with 6 pints of simple syrup.

CHERRY CIDER SYRUP.

1. Mix thoroughly 1 pints of cherry juice, I pint of cider and 1 ounce of fruit acid with 6 pints of simple syrup.

2. Mix thoroughly 2 ounces of extract of cherry and 1 ounce of fruit acid with 1 gallon of

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simple syrup.

CHERRY COBBLER SYRUP.

Mix 2 pints of cherry juice, 2 pints of white grape juice, 1 pint of water and 1 ounce of fruit acid and dissolve in the solution 6 pounds of sugar.

CHERRY CREAM SYRUP.

Mix thoroughly 8 ounces of the fresh expressed juice of wild cherries, 1 ounce of fluidextract of wild cherry and 1 ounce of fruit acid, with enough simple syrup to make 1⁄2 gallon. Serve 11⁄2 ounces with 1 ounce of sweet cream in 12 ounce glass and fill with soda.

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CHERRY BLOOM SYRUP.

1. Mix thoroughly 12 ounces of cherry juice, 6 ounces of strawberry juice, 1 ounce of extract vanilla, 1 ounce of fruit acid and 7 pints simple syrup.

2. Mix thoroughly 6 drams of cherry essence, 2 drams of strawberry essence, 1 ounce extract of vanilla and 1 ounce of fruit acid with 1 gallon of simple syrup.

CHERRY FERRONE SYRUP.

Dissolve 3 drops of oil of bitter almonds in I ounce of alcohol and add with 6 ounces of cherry juice 3 ounces of raspberry juice, 1 ounce of fruit acid, 15 drops of tincture of iron and I ounce of caramel to enough simple syrup to make i gallon.

CHERRY LACTART SYRUP.

Mix thoroughly 12 ounces of lactart, 1 pint of

orgeat syrup, 2 pint of lemon syrup, 4 ounces of cinnamon syrup and enough black cherry syrup to make i gallon.

CHERRY MALT PHOSPHATE SYRUP.

Dissolve 6 pounds of sugar in 3 pints of sherry malt phosphate and 2 pints of water and add 1 ounce of fruit acid and 3 ounces of acid phosphate.

CHERRY MALT SYRUP.

Mix thoroughly 6 pints of cherry syrup with 2 pints of malt extract.

CHERRY NECTAR SYRUP.

Mix thoroughly 1 pints of cherry syrup, 11⁄2 pints of vanilla syrup, 1 pint of pineapple syrup and color red.

CHERRY RIPE SYRUP.

Mix thoroughly 2 ounces of cherry ripe juice, ounce of fruit acid and 6 pints of simple syrup.

CHERRY VELVET SYRUP.

Dissolve 6 pounds of sugar in 12 ounces of cherry juice and 5 pints of sweet cider and add 1 ounce of fruit acid and 2 drams of essence of bitter almonds.

ACADIA LEMONADE SYRUP.

Mix thoroughly 8 ounces of black cherry juice, 8 ounces of strawberry juice, 3 pints of champagne syrup and 4 pints of simple syrup.

BLACK CHERRY SYRUP.

Mix thoroughly 2 pints of black cherry juice with 6 pints of simple syrup and add 1 ounce of simple syrup and caramel enough to give desired color.

FRENCH SIP SYRUP.

Mix thoroughly 4 pints of cherry malt phos phate syrup, I pint of grape juice and enough simple syrup to make 1 gallon.

WILD CHERRY SYRUP.

The wild cherry has been a favorite beverage for years and a good wild cherry still finds a ready sale.

1. Mix thoroughly 4 ounces of wild cherry extract, 8 ounces of cherry stock, 1 ounce of fruit acid and i gallon of simple syrup.

1. Mix thoroughly 2 ounces of wild cherry ex

tract, 1 ounce of fruit acid, 1 pint of cherry ripe juice and 7 pints of simple syrup.

3. Mix thoroughly 1 ounce of essence of bitter almonds and 1 gallon of simple syrup.

4. Mix thoroughly 12 drops of oil of bitter almonds dissolved in 1⁄2 ounce of alcohol, 11⁄2 pints of blackberry juice, 2 pints of syrup of wild cherry U. S. P. and 2 pints of simple syrup.

5. Mix thoroughly 1 ounce of essence of bitter almonds, 2 pints of blackberry juice and 6 pints of simple syrup.

6. Mix thoroughly 2 ounces of fluidextract of wild cherry, 1 pint of simple elixir and 7 pints of simple syrup.

7. Mix 16 drops of oil of bitter almonds cut in alcohol with 1 gallon of simple syrup.

8. Wild cherry bark in coarse powder, 4 ounces; sugar, 3 pounds, Put 4 drops of oil of bitter almonds in 1⁄2 ounce of alcohol. Warm I quart of water, but do not have it hot, and pour over the bark and cover the vessel tightly. Macerate 8 hours, agitating occasionally. Strain and filter, adding water enough through the bark to make 2 pints of liquid. In this dissolve the sugar and add the almond.

9. Mix thoroughly 8 ounces of fresh expressed juice of wild cherries, 1 ounce of wild cherry extract, 1⁄2 ounce of solution of citric acid and 4 pints of simple syrup.

10. Mix thoroughly 1 pint of wild cherry juice, 1 ounce of fruit acid, 1 ounce of essence of bitter almonds and 7 pints of simple syrup.

11. Mix with 1 gallon of simple syrup 20 drops of oil of bitter almonds, cut in 1 ounce of alcohol and 1 oz. of tartaric acid dissolved in water.

NOTE.-All of the above syrups must be colored. The wild cherry color can be obtained by using part fruit red and part caramel.

WILD CHERRY FRUIT PHOSPHATE SYRUP.

Mix thoroughly 6 pints of wild cherry syrup, 1 pint of grape syrup, 1⁄2 pint of prune juice and 6 ounces of acid phosphate.

WILD CHERRY AND IRON SYRUP.

Mix thoroughly 1 ounce of tincture of citrochloride of iron, 1 pint of wild cherry syrup, I pint of orange syrup and 6 pints of black cherry syrup.

WILD CHERRY IRON AND WINE.

Mix thoroughly 5 pints of black cherry syrup, 2 pints of lemon syrup and 2 pints of wine, wild cherry and iron.

Mix

WILD CHERRY MALT SYRUP.

thoroughly 12 ounces of malt extract with 3 pints of wild cherry syrup.

WILD CHERRY PHOSPHATE SYRUP.

1. This is prepared by adding 6 ounces of acid phosphate to any wild cherry syrup formula.

2. Mix thoroughly 8 ounces of black cherry juice, 6 ounces of acid phosphate, 1 pint syrup of wild cherry U. S. P. and 1 ounce of essence of bitter almonds, with enough simple syrup to make 1 gallon.

WILD CHERRY SHERBET SYRUP.

Mix thoroughly 2% pints of wild cherry syrup, I pint of sherbet syrup, 1 ounce of elixir of calisaya, I ounce fruit acid, 3 ounces of prune juice and 3 ounces of raspberry vinegar.

WILD CHERRY WINE SYRUP.

Mix thoroughly 3 pints of simple syrup, 2 pints of wild cherry wine, 1 pint of apple syrup and 2 pints of champagne syrup.

CHERRY LIMETTO.

Mix thoroughly 1 pint of cherry, pint of lime juice, 4 drams of angostura bitters and 6 quarts of simple syrup and color cherry red.

CHERRY MALT TONIC.

Mix thoroughly 1 pint of malt extract, 2 ounce fluidextract of celery seed, 1⁄2 pint of orange syrup, 2 drams of tincture gentian and 3 pints of lemon sprup. Serve 1 ounce in 8 ounce glass and fill with soda.

CHERRY JINGLE.

Into a mixing glass draw 11⁄2 ounces of cherry syrup and 1⁄2 ounce of spearmint syrup. Fill / full of ice, add a few sprigs of mint and shake. Transfer to a 12 ounce glass and fill with carbonated water, mix and decorate.

CRUSHED CHERRY SYRUP.

Mix thoroughly 1 ounce vanilla extract, 1 ounce of essence of bitter almonds, 1⁄2 ounce of fruit acid and simple syrup enough to make 1 gallon, and color cherry red.

CHERRY BOUNCE.

Into a mixing glass draw 11⁄2 ounces of cherry syrup and 1⁄2 ounce of grape juice and add a dash of angostura bitters. Fill 2 full of soda, mix and pour into an 8 ounce stem glass 1⁄2 full of fine ice.

CHERRY CHERRY.

Into a 12 ounce glass draw 12 ounce of cherry or wild cherry syrup and 1⁄2 ounce of cherry juice. Fill full of fine ice and balance with soda. Mix and decorate with slice of orange and lemon.

CHERRY COCKTAIL.

1. Into a mixing glass % full of fine ice pour I ounce of sweet cherry juice, 1 teaspoonful of lemon juice, I dash of angostura bitters and 4 ounce of simple syrup. Mix well and drain into a cocktail glass containing a cherry.

2. Into a mixing glass 3 full of fine ice pour I ounce of cherry juice and 2 ounces of orange juice, 4 ounce of angostura bitters (orange bitters may be used). Add a dash of soda water, mix and strain into cocktail glass containing a cherry.

CHERRY MAZE.

Into a mixing glass 3 full of fine ice pour ounce of cherry syrup, add 2 dashes of angostura bitters and 4 ounces of carbonated water. Mix and strain into an 8 ounce slim glass.

CHERRY ORANGE PHOSPHATE.

Into an 8 ounce glass draw 1 ounce of orange and 1⁄2 ounce of wild cherry syrup. Add a few dashes of phosphate and fill with carbonated

water.

CHERRY SANGAREE.

Into a 12 ounce glass draw 12 ounces of wild cherry syrup, 1 ounce of cherry juice and 2 dashes of angostura bitters. Fill full of fine ice, balance with carbonated water. Mix and decorate.

2. Into a 12 ounce glass put 1 ounce of cherry juice, add 3 dashes of angostura bitters and fill 1% full of fine ice and balance with soda. Mix and decorate.

3. Into a mixing glass full of ice pour 2 ounces of cherry juice; add a dash of lemon

EGG NIGUS.

Into a mixing glass draw ounce of cherry syrup, 1 ounce of peach syrup and juice of 12 an orange. Into this break an egg, add a little fine ice and shake thoroughly. Fill with carbonated water and strain into a 12 ounce glass.

SIBERIAN FLIPP.

Into a mixing glass draw 2 ounce of heavy syrup, 1⁄2 ounce of pineapple syrup, 1⁄2 ounce of ginger ale syrup. Into this break an egg, add a few dashes of phosphate and a little ice. Shake, fill with carbonated water and strain into a 12 ounce glass.

FROZEN CHERRY PUNCH.

Fill a punch glass nearly full of orange water ice and pour over it an ounce or two of cherry juice. Top with a quarter slice of orange and a cherry and serve with a spoon.

CHERRY MINT JULEP.

Into a 12 ounce glass draw 11⁄2 ounces of red cherry syrup and 1⁄2 ounce of spearmint syrup. Fill % full of ice and add a sprig of fresh mint. Fill with carbonated water, mix and decorate.

Making it Pay.

Volumes have been written about the soda fountain, likewise volumes have been pronounced impractical, and still there remains much that is good to be said.

The soda fountain, says the New Idea, is the most valuable asset a store can possess; it is the best paying or least paying investmentaccording to the way it is run-that the modern druggist has at his command. The average reader might ask why I use the word "investment." First, because it is an investment which can readily be turned into cash, and secondly because it is one of the very best means of advertising a store. It need not be an expensive, massive contrivance; the only thing indispensable is, it must "deliver the goods." Its position should be considered first, the most likely place being close to the door, where it will readily be seen upon entering the store.

An experienced dispenser should have charge of it, or if this is thought too expensive one of the regular clerks, preferably the junior clerk, should be assigned that duty. He should be

selected with great care, for the making of new customers and retaining old patrons depends largely on him. He should be of pleasing personality, attired in an apron and military-effect coat of immaculate whiteness, and have spotless towels within easy reach. The mirrors behind the counter and on either side should show no signs of fly specks, so prevalent in many stores. Wash them every morning before the day's business and place a few window strips announcing specials upon them.

See to it that the syrups and fruit juices are replenished daily. Look for the leaks. Escape of gas in the draft-arm makes the soda taste flat. Have the glasses perfectly clean, the holders polished, spoons free from tarnish, fruit