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

22G

appendix.

435. arape Syrup.

pint of water, f do. sherry,

lb. ofelder flowbrs.

^

3 lbs. ofsugar. Made the same way as violet syrup (see No.434).

436. RaspPerry Vinegar Symp.

31lbs. ofsugar. '1 pint ofraspberry juice. 2 pints of vinegar.

, ,. As in making raspberry syrup (see No.422) white or red fruit may be used. White raspberries, however,re quire the best loafsugar and white wine vinegar, so as not to discolor the syrup. Clean the-raspberries; mash thein ia a pan, and put in a warm place,for a day or two, until they ferment;strain them,and pour in the vinegar; strain a-ain;add the sugar, and boU to the pearl"(see No.13). Another plan is to take whole raspberries(say 2 lbs.,1^pint of vinegar, and 2 lbs. ofsugar), and put them in the vine gar, and stand the jar, well-covered, in a shady place for 10 days. At the expiration ofthis time filter the mixture; add the sugar,and place the jar in a pan ofhot water,and boU gently. This mode preserves the finest quahties of the fruit, which are not partiaUy lost by boiling, as m the previous method.

437, Oofiee Syrup.

1 pint of cofifee. 2 pints ofsyrup. Make a strong decoction of Mocha coffee, very clear, to