1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

175

335. Mulberry Syrup.

2 pints of mulberry juice. 2% lbs. of sugar.

Mulberries do not require so much sugar as rasp berries. Mash the mulberries, and proceed as with cherry syrup. See that the mulberries are uniformly ripe. 336, Strawberry Syrup. May be made the same way as raspberry syrup. Select large fruit. 337. Barberry Syrup. The method of making this is precisely the same as that for making Morello cherry syrup. ^ 338. Lemon Syrup. 2 lbs. of sugar (or 2 pints of syrup.) 1 pint of lemon juice. Let the juice settle; clear off the thin skin, which forms on the top; then strain through a fine sieve or cloth; boil the syrup to the "little crack;" then pour,in the lemon juice; place the pan on the fire, and boil to the i'pearl;" skim as with raspberry, or mulberry syrupj bottle off when quite cool. 339. Orange Syrup. Made the same way as lemon syrup. 340. Ginger Syrup. 2 oz. of ginger. 1 yi pint of water. 2 lbs of sugar. Boil together in a pan to the "small thread," and strain through a hair seive.