1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

RECIPES FOR SMALL QtTANTITXES.

221

cisQ point. If not sufficiently boiled,after a time it is apt to become mouldy; and if boiled too much,it i\dll grain a little, and thus become candied. Sauc.epans made of tin, or tinned on the inside, should not be used -when making syrups from red fruits,as these act on the tin,aud turn the color to a dead blue. (See Nos.6 and 7.)

422. Raspberry Syrup.

2 pints offiltered raspberry juice. 4|lbs. ofsugar.

Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jeUy when bottled. How filter the juice through a close fiannel bag,or blotting-paper,and add sugar in the 2n"oportion mentioned above;this had better be pow dered. Place the syrup on the fire, and as it heats skim it carefully,but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way,and prevents the sides crusting and burning. When- dissolved to the "fittla peai-l"(seeHo.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 ofcurrant juice. 41 lbs. ofsugar.

Take as many currants(which can be mixed, white and red) as )mu think sufficient (about6 lbs.), and jfick them over. How mash and ferment, as in the instructions for making raspberry syrup (see Ho.422). This done, add