1895 American Bar-Tender by R. C. Miller

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319. Syrup of Coffee. 10 lbs. of fresh Java coffee, fresh roasted and ground. 6 gallons of boiling water. Let it stand, well covered, till cool; strain and press; then dissolve in this infusion 80 lbs. of sugar; boil and skim for 2 minutes, and then strain. 320. Sirop de Cannelie. I ounce of oil of Ceylon cinnamon. Rubbed and dried up with carbonate of magnesia in a moitar, so as to make it a powder; put it in a filter bag, and pour 5 gallons of water on it; pour the water over and over till it runs clear; get in this way 5 gallons of clear high-flavored water; dissolve 80 lbs. of sugar in the flavored water, and boil for 2 minutes; then skim and strain. 321. Sirop Capillalre. I lb. of maidenhair herb. 5% gallons of boiling water. Maceiate till cold; strain without pressing, so as to get 5 gallons; take the whites of3 eggs beaten to froth, and mix them with the infusion; keep back a quart of the liquid; then dissolve and boil in the above 80 lbs. of sugar by a good heat; when the skum rises, put in a little from the quart of cold liquid, and this will make the skum settle; let it raise and settle 3 times; then skim, and when perfectly clear add 1/2 a pint of orange flower water; then boil once up again and strain. 322. Sirop de Cerises. 5 gallons of cherry juice. Let it ferment a few days; dissolve and boil 80 lbs. of sugar; when clear, skim and strain.