1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

221

EECIPE8 FOK SMAJLL QUANTITIES.

else 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 tmm the color to a dead blue. (See Nos.6 aud 7.)

422. Raspberry Syrup.

2 pints offiltered raspberry juice. 4|lbs. ofsugar.

Select the fruit, either white or red. Having picked them over, mash th§m in a j)an, 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 addsugar in the proportion mentioned above;this had better be pow 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 j.ar, and place in a pan of water on the fire. This is a very clean way,and prevents the sides crusting and burning. Wheu 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, aud tie down with a bladdei'.

423. Currant Sjrrup.

2 pints of currantjuice. " 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 instructious for making raspberry syrup (see No.422). This done, add