1895 American Bar-Tender by R. C. Miller

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174

suitable for syrup-making may be extracted by simple infusion. The sugar should be dissolved in this decoc tion or infusion, and both placed in glass or earthen ware vessels; close this vessel down; and place it in a pan on the fire surrounded with water. In some cases the syrup should not be bottled till quite cold. When ready, cork it securely, and stand it in a cool dry place. Care should be taken to boil the syrup to the precise point. If not sufficiently boiled, after a time it is apt to become mouldy; and if boiled too much, it will grain a little, and thus become candied. Saucepans made of tin, or tinned on the inside, should not be used when making syrups from red fruits, as these act on the tin,, and turn the color to a dead blue. 334. Raspberry Syrup. 2 pints of filtered raspberry juice, lbs. of sugar. Select the fruit, either white or red. 'Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag, or blotting paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fiie, and as it heats skim it carefully, but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way, and prevents the sides crusting and burning. When dissolved to the "little pearl" take it off; strain through a cloth; bottle when cold; cover with tissue- paper dipped in brandy and tie down with a bladder.

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