1895 American Bar-Tender by R. C. Miller

SEK pages I to 6.

173

geis; beat tlieiu in a stone or bfciss mortar to a very fine jiaste with some sugar; adding water slowly; press through a linen cloth, so as to get 5 gallons of liquid resembling rich milk; dissolve in this liquid So lbs. of sugar; boil up once, and add i pint of orange-flower water; then strain. 329. Sirop d'Ananas. 5 gallons of pineapple juice, after fermenting 2 days wilh the fruit; dissolve in the juice 80 lbs of sugar, and boil for 2 minutes; skim and strain. 330. Syrup, Raspberry. 5 gallons of raspberry juice, after having fermented for 2 days; dissolve in it and boil for 2 minutes So lbs. ■of sugar; skim and strain; then filter. 331. Syrup, Raspberry Vinegar. 5 gallons of raspberry vinegar. Dissolve in it 80 lbs. of sugar; boil for 2 minutes; skim and strain. 332. Syrup, Strawberry. 5 gallons of strawberry juice, after having fermented the fruit for 2 days; dissolve in it and boil for 2 min utes 80 lbs. of sugar; skim, and then strain. 333. General Directions for Syrups. The best syrups can only be made with the finest ■qualities of sugar. Syrup is the juice of fruit, flowers,- vegetables, or whatever you desire to preserve, mixed with liquid sugar. In boiling to the degrees, it is from the "small thread" to the "large pearl" that syruj) is produced. The essences or virtues of most fruits, etc..