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

lUiCIPES FOE SMALL QTrANTITIES. 225 tho syrup to the" little crack" (see ITo. 17); then pour in the lemon juice; place the pan on the fire, and boil to the "pearl" (see No.13); skim as with raspberry (see No. 422), or mulberry syi'up (see No. 426); bottle oflf when quite cool.

431. Orange Symp.

Made the same way as lemon syrup (see No.430).

482. G-inger Syrup.

2 oz. of ginger. ir 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 off, and pound it in a mortar; then strain it through a cloth ; to 1|^ pint of juice add 2 lbs. ofsugar, and boU it to the "small thread" (see No.10).

434. Violet Syrup.

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

Remove the stalks, &c.,and pour the water on the flow ers hot; cover over, and let it remain a few hours in a warm place; then pass through a cloth; add the sugar, and boil to the "small thread"(see No. 10); the violet syrup sold in stores is often adulterated. 10*