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

EECrPES FOE SaiALL QUANTTTXES. 225 tho syrup to the"httle crack"(see !N"o. l*?); then pour in the lemon juice; place the pan on the fire, and hoil to the "pearl" (see No.13); skim as with raspberry (see No. 422), or mulberry syrup (see No. 426); bottle off when quite cool. 431. Orange Syrup. Made the same way as lemon syrup (see No.430).

432. G-inger Syrup.

2 oz. ofginger.

pint of water.

2 lbs. ofsugar. Boil together in a pan to the"small thread"(see No. 10), and strain through a hair sieve.

433. Pineapple Syrup. Take a pineapple, cut the outside peel ofi^ and poxmd it in a mortar; then strain it through a cloth; to 1-J pint of juice add 2 lbs. ofsugar, and boil it to tbe "small thread" (see No.10).

434. Violet Syrup,

1 lb. of violet flowers. 1 quart of water. 3^ lbs. ofsugar.

Remove the stalks,