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

T

EECIPEB FOR SilALL QUANTITIES.

221

cise point. If not sufficiently boiled,after a time it is apt to become mouldy; and if boiled too much,it will grain a little, and thus become candied. Saucepans made of tin, or tinned on the inside, should not be used when making syrups from red fruits,as these act on the tin,and turn the color to a dead blue. (See Kos.6 and 7.)

422. Raspberry Syrup.

• 2 pints offiltered raspberryjuice. 4A lbs. ofsugar.

Select the fruit, either white or red. Having picked them over, mash them in a pan,.which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag,or blotting-paper, and add sugar in the proportion mentioned above;this had better bepow dered. Place the syrup on the fire, and as it heats skim it carefully,but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way,and prevents the sides crusting and burning. "When dissolved to the"little pearl"(seeNo.12) take it off; strain through a cloth; bot tle when cold; cover -with tissue-paper dipped in brandy, and tie down with a bladder.

423. Currant Syrup.

2 pints ofcurrantjuice. 4^ lbs. ofsugar.

Take as many currants(which can be mixed, white and red) as you think sufficient (about 6 lbs.), and pick them over. Now mash and ferment, as in the instructions for making raspberry syrup (see No.422). This done, add