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

HEOIPES FOE SMALL QUANTITIES.

223

No.l"?); wliilst adding tlie almond milk let the pan of hot sugar be off the fire; when mixed give another boil up; then remove the pan from the fire, and stir the syrup until cold ;* pour in a small portion of the tincture of orange flowers, or the least drop of the essence of neroly, and pass the mixture again through a cloth; give the bottles an occasional shako for a few days afterward; it will keep the syrup from parting.

425. Morello Cherry Syrup.

2 lbs. ofMorello cherries. 4lbs. ofsugar.

See that the cherries are ripe,and, having stoned them, mash them in a colander or sieve, pressing out the juice into a pan or basin; let the juice stand for a day or two, then strain through a flannel bag until very clear; boil yoiu* clarified sugar to a"crack"(see No.IV), and pour the juice in,in the proportion of one pint of juice to 2 lbs. of sugar; stir it well on the'fire with a skimmer,and give it one or two boils; if any scxun rises take it off; let it thoroughly cool; then bottle off, or put them in deep jars, and tie down with bladders.

426. Mulberry Syrup.

2 pints of mulberry juice. 2f lbs. ofsugar.

Mulberries do not require so much sugar as raspberries (see No.422). Mash the mulberries, and proceed as with cherry syi'up (see No. 425). See that-the mulberries are uniformly ripe. * Tliis is done to keep it from separating and splitting up after being bottled.