1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

40

SYRUPS. SIMPLE SYRUP. Take 2 pounds of loaf sugar to i pint of water, dissolve it

com-

remove the scum that arises, as soon as it

over the fire,

mences to boil, remove it

from the fire, strain it while hot.

GUM SYRUP Dissolve 2 pounds of loaf sugar and i pound cf white gum arable in i quart of hot water, boil over the fire for 2 minui-es RASPBERRY SYRUP. Take i pint of filtered raspberry juice, mash the raspberries hi a pan and let them stand 2 or 3 days until fermentation has commenced, filter the juice through blotting paper, and add 2 pounds of fine sugar. Place the syrup on the fire and as it heats, skim carefully, but do not allow it to boil, wlien it be- comes of a proper consistency, remove it and allow it to cool STRA WBERRY SYRUP- Take 4 quarts of strawberries, express the juice and strain, add water until it measures 4 pints, add 8 pounds of powdered sugar, keep it on the fire until it boils, then strain, allow it to cool, and bottle. LEMOJf SYRUP. I pint of lemon juice, dissolve 5 pounds of sugar in tiie lemon juice, add the rinds of 5 lemons, boil for 2 minutes, skim, then strain. then bottle it.