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

BECIPES EOR 8iLA.Lt QUAKTITIES. 223 !5To. l*?); whilst adding the almond ndlk let the pan of hot sugar be off the fire; when mixed give another boil up; then remove the pan from the fire, and stir the syrup until cold;* pour in a small portion of the tincture of orange flowers, or the least drop of the essence of nei'oly, and pass the mixture again through a cloth; give the bottles an occasional shake for a few days afterward; it will keep the syrup fe-om parting.

425. Morello Cherry Syrup.

2lbs. ofMorello cherries. 4 lbs. ofsugar.

See that the cheiTies are ripe, and, having-stoned them, mash them in a colander or sieve, pressing out the juice into a pan or basin; let the juice stand for a day or two, then strain through a flannel bag until very clear; boil your clarified sugar to a"crack"(see Ko. 17), and pour the juice in,in the proportion of one pint of juice to 2 lbs. of sugar; stir it well on the fire with a skimmer,and give it one or two boils; if any scum rises take it off; let it thoroughly cool; then bottle off, or put them in deep jars, and tie down with bladders.

426. Mulberry Syrup.

2 pints of mulberry juice. 21 lbs. ofsugar.

Mulberries do not require so much sugar as raspberries (see No.422). Mash the mulberries, and proceed as with cherry syrup (see No. 42o). See that the mulbei'ries are uniformly ripe. * Tliis is doae to keep it from separating and splitttng up after being bottled.