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

J1ECIPK8 FOE SKALIi QTJANTITIES. 223 No. I*?); whilst adding the almond milk let the pan of hot sugar be oif the fire; when mixed give another boil up; then remove the pan fi'om 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 nerol)-, and pass the mixture again through a cloth; give the bottles an occasional shake for a few days afterward j it will keep the syrup from parting.

425. Morello Cherry Syrup.

2 lbs. of Morello cherries. 4 lbs. ofsugar.

See that the cherries are ripe, and, hatdng 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 No. 1/), and pour the juice in,in the proportion of one puit of juice to 2 lbs. of sugar; stir it well on the fire Avith a skimmei;. and give it one or two boils; if any scum rises take it off; let It thoroughly cool; then bottfe off, or put them in deep jars, and tie down Avith bladders.

426. Mulberry Syrup.

2 pints of mulberryjuice. 2J lbs. ofsugar.

Mulberries do not require so much sugar as raspbernes (see No.422). Mash the mulberries, and proceed as Avith cherry syrup (see No. 425). See that the mulberries aie uniformly ripe.

* Tliis is done to keep it from separating and splitting up after being bottled.