1864 Bar Tender's Guide price $2 00 by Jerry Thomas

199

SIfiOP D OBGEAT.

349. Sirop de Fleurs d'Oranges. (Syrup of Orange Flowers.) 5 gallons of orange-flower water boiled up for 2 minutes with 80lbs.ofsugar; sldm.and strain. (See!N"os. 7and 421.) 350. Sirop de G-omme. (Oum Syrup.) 20 lbs. of best clear white gum arable dissolved in 4 gallons of water, nearly boiling hot; take 60 lbs. of sugar, melt and clarify it with I gallon of water (see Nos.6 and 7); add the gum solution, aud boil for 2 minutes. (See No.421.)

351. Sirop de LimonS. (Lemon Symp.)

5 gallons oflemon juice. 1 ounce ofbest oil oflemons.

Dissolved in4 a pint of alcohol,or the rinds of16lemons rubbed with sugar to extract the essential oil; dissolve 80 lbs. of sugar in the juice, and boil for 2 minutes; skim, then strain. (See Nos. 7 and 421.)

352. Sirop d'Oranges. (Orange Syrup.)

5 gallons of orange juice. Take the rinds of 16 oranges, and rub them with loaf sugar to extract the essential oil; then take 80 lbs. of sugar and dissolve it in the juice; boil 2 minutes, skim, and strain. (See Nos. 7 and 421.)

353. Sirop d'Orgeat. (Orgeat Symp.)

10 lbs. ofsweet almonds. 4 lbs. of bitter almonds.

Cover them with boiling-hot water; let them stand till near cold, and peel them by pressing through your fin-

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