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

22G

appendix.

435. G-rape Syrup.

l.|- pint of water, i do. sherry, i lb. ofelder flowers. 3 lbs. ofsugar. Made the same way as violet syriip (see'No. 434).

436. Baspberry Vinegar Syrup.

3^ lbs. ofsugar. 1 pint ofraspberry juice. 2 Joints of vinegar.

As in making raspberry syrup (see !N"o. 422) wliite or red fruit may be used. "White raspberries, however,re quire the best loaf sugar and white wiue vinegar, so as not to discolor the syrup. Cle.an the raspberries; mash them In a pan, and put in a warm place,for a day or two, until they ferment; strain them,and pour in the vinegar; strain again;add the sugar, and boil to the"pearl"(see No.13). Another plan is to take whole raspberries(say 2 lbs., pint of vinegar, and 2 lbs. ofsugar), and imt them in the vine- jrar, and stand the'jar, well-covered, in a shady place for 10 days. At the expiration ofthis time filter the mixture; add the sugar,and place the jar in a pan of hot water,and boU cently Thjs mode preserves the finest qualities of the fruit, which are not partially lost by hoilbg, as in the previous method.

437. Cofiee Syrup.

1 pint of coffee. 2 pints ofsyrup.

, * Make a strong decoction of Mocha coffee, very clear, to