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

EECIPES FOR SilALL QUANTITIES.

221

cise point. If not sufficiently boilcdj after a time it is apt to become moultly; 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 wlien mahing syrups from red fruits, as these act on the tin, and turn the color to a dead blue. (See Nos. 6 and 7.)

422. Raspberry Synip.

2 pints offiltered raspberry juice. 41 lbs. of sugar.

Select the fruit, either white or red. Having picked thejn over, masli them in a jJan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else ibey would jelly when bottled. How filter the juice through a close flannel bag,or blotting-paper,and add sugar in the proportion mentioned above; tliis had better be pow dered. Place the S3''rup on the fire, and as it heats skim it carefullj-, but don't let it boil; or you ma^- mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. Tliis is a very clean way,and prevents the sides crusting and burning. When dissolved to the "little pearl"(see No.12)take it off; strain through a cloth; bot tle when cold; cover with tissue-paper dipped in brandy, and tie down with a bladder.

423. Currant Syrup.

2 pints of currantjuice. 4^ lbs. ofsugar.

Take as many currants(which can be mixed, white and red) as you think suflicient (about 6 lbs.), and pick them over. Now mash and ferment, as in the instructions for making raspberry syrup (see No. 422). This done, add