1895 American Bar-Tender by R. C. Miller

I

SEE PAGES I to 6.

172

323. Sirop de Groseilles. 5 gallons of currant juice, pressed after having fer mented with the fruit for 2 days; dissolve and boil with 80 lbs. of sugar; skim till clear; then strain. '324. Sirop de Fleurs d'Oranges. 5 gallons of orange-flower water boiled up for 2 min utes with So lbs. of sugar; skim and strain. 325. Sirop de Gomme. 20 lbs. of best clear white gum arable dissolved m 4 gallons of water, nearly boiling hot; take 60 lbs., of sugar, melt and clarify it with i gallon of water; add the gum solution, and boil for 2 minutes. 326. Sirop de Limons. 5 gallons of lemon juice. I ounce of best oil of lemons. Dissolved in a pint of alcohol, or the rinds ot 16 lemons rubbed with sugar to extract the essential oil; dissolve 80 lbs. of sugar in the juice, and boil for 2 minutes; skim, then strain. 327. Sirop d'Oranges. 5 gallons of orange juice. Take the rinds of 16 oranges, and rub them with loaf sugar to extract the essential oil; then take 80 lbs. of sugar and dissolve it in the juice; boil 2 minutes, skim and strain. 328. Sirop d'Orgeat.

10 lbs. of sweet almonds. 4 lbs. of bitter almonds.

Cover them with boiling hot water, let them stand till near cold, and peel them by pressing through your fin-