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

RECIPES FOR SMAXJj QUANTITIES. 22( the amount of a pint; take 2 pints of syrup; hoil it to a "hall"(see No. 16), and add the coffee; put it again on the fire; boU it to a "pearl"(see No.13), and strain it through a cloth; bottle it when cold

438. "Wormwood Syrup,

1 ounce of wormwood. 1 lb. ofsugar.

Make nearly a pint of the infusion of wormwood; add to it 1 lb. of loaf sugar; clarify it (see Nos.6 and 7), and boil to a"pearl"(see No.13); when cold, bottle it.

439. Marsh-Mallow Syrup.

Take 2 ounces of marsh-mallow roots; cut them into small pieces; bruise them in a mortar, and boil the mal lows in 11 pint of water, till reduced to a pint; then-clear it, and add 1 lb. of sugar, finishing it in the same way as capillaire (see No. 429).

440. Syrup of Pinks.

^lb. of pinks. 1 lb. ofsugar.

Pick off all the green parts from half a pound of pinks; put the flowers in a mortar, and pound them with a pint of boiling water; strain the decoction through a cloth; clarify 1 lb. of loaf sugar (see No.6); boil it to a "ball" (see No. IG), and add it to the decoction; put it again on tlie fire, and boil it to a"pearl"(see No.13). This syrup may also be made without iiounding the flowers,only boil ing them with the sugar; when done, skim it, and strain it through a cloth. The dark-red velvety single-pink is' the best for syrup.