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

200

RECIPES FOR TEN GALLONS EACH.

gers;beatthemin or brass mortarto avery fine paste with some sugar,adding water slowly; press through a linen cloth, so as so get 5 gallons of liquid resembling rich milk; dissolve in this liquid 80 lbs. of sugar; boil up once,and add 1 pint of orange-flower water; then strain. (See Nos.7 and 421.) 354. Sirop d'Ananas. (Pmeappie.) 5 gallons of pineapple juice, after fermenting 2 days with the fruit; dissolve in the juice 80 lbs. of sugar, and boil for 2 minutes; skim and strain. (See N"os.7 and 421.) sugar; skim and strain; then filter. (See,No. 7.) 356. Syrup, Raspbeiry, 5 gallons of raspberry juice, after having fermented for 2 days; dissolve in it and boil for 2 minutes 80 lbs. of • olpiv-rt . j.1 /C1 XT^ h \ 357. Syrup, Raspberry "Vinegar. 5 gallons ofraspberry vinegar. (See No. 3G3.) Dissolve in it 80 lbs. ofsugar; boil for 2 minutes; skim and strain. (See Nos. 7 and 421.) 358. Syrup, Strawberry, 5 gallons of strawberry juice, after having fermented tbe fruit for 2 days; dissolve in it and boil for 2 minutes 80 lbs. ofsugar; skim,.and then strain. (See No. 7.) 355. Syrup, Plain. For a description how to make this syi'up, see ITo. 7.