1862 Bar Tender's Guide price $1.50 by Jerry Thomas

SIROP d'oegeat.

199

349. Sirop de Flours d'Oranges. (Syrap of Orange Flowers.) 5 gallons'oforange-flower water boiled up for 2 minutes witb80lbs.ofsugar;skim and strain. (SeeN"os. 7and421.)

350. Sirop de Gromme. (GumSyrup.)

20 lbs. of best clear white gum arable dissolved in 4 gallons of water, nearly boiling hot; take 60 lbs. of sugar, melt and clarify it with 1 gallon of water (see Nos.6 and 7); add the gum solution, and boil for 2 minutes. (See Wo.421.)

351- Sirop de Llmons. (Lemon Syrup.)

5 gallons oflemon juice. 1 ounce ofbest oil oflemons.

Dissolved in ^ a pint of alcohol,or the rindsof16lemons rubbed vfith. sugar to extract the essential oil; dissolve 80 lbs. of sugar in the juice, and boil for 2 minutes; skim, then strain. (See Nos.7 and 421.)

352. Sirop d'Oranges. (Orauge Syrup.)

5 gallons of orange juice. Take the rinds of 16 oranges, and rub them with loaf suo-ar to extract the essential oil; then take 80 lbs. of sugar and dissolve it in the juice; boil 2 minutes,skim, and strain. (See Wos. 7 and 421.)

353. Sirop d'Orgeat. (Orgeat Syrup.)

10 lbs. ofsweet almonds. 4 lbs. of bitter almonds.

Cover them with boiling-hot water; let them stand till near cold, and peel them by pressing through your fin-