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

200

EECIPES FOE TEN GALLONS EACH.

gers;beatthemin a stoneor brass mortarto averyfine paste with some sugar, adding water slowly; press through a linen cloth, so as so get 5 gallons of liquid resembling rich milk; dissolve in this liquid 80 lbs. of sugar; boil up once,and add 1 pint of orange-flower water; then strain. (See Nos.7 and 421.) 354. Sirop d'Ananas. (Pineapple.) 6 gallons of pineapple juice, after fermenting 2 days with the fruit; dissolve in the juice 80 lbs. of sugar, and boil for 2 minutes; skim and strain. (See bTos.7and 421.) 356. Syrup, Raspberry. S gallons of raspberryjuice, after having fermented for 2 days; dissolve in it and boil for 2 minutes 80 lbs. of sugar; skim and strain; then filter. (See No. 7.) 357. Syrup, Raspberry Vinegar. 6 gallons ofraspberry vinegar. (See No. 363.) Dissolve in it 80 lbs.ofsugar; boil for 2 minutes; skim and strain. (See Nos. 7 and 421.) 358. Syrup, Strawberry. 5 gallons of strawberry juice, after having fermented the fruit for 2 days; dissolve in it and boil for 2 minutes 80 lbs. ofsugar; skim, and then strain. (See No. 7.) 355. Syrup, Plain. For a description how to make this syi'up, see No.7.