1895 American Bar-Tender by R. C. Miller

176

SEE PAGES I to 6.

341. Pineapple Syrup. Take a pineapple, cut the outside peel ofE, and pound it in a mortar; then strain it through a cloth; to 1% pint of juice add 2 lbs of sugar, and boil it to the "small thread."

342. Violet Syrup.

I lb. of violet flowers. I quart of water. 3V^lbs of sugar.

Remove the stalks, etc., and pour the water on the flowers hot; cover over and let it remain a few hours in a warm place; then pass through a cloth; add the sugar and boil to the "small thread;" the violet syrup sold in stores is often adulterated.

343. Grape Syrup.

1% pint of water. % do. sherry. 34^ lb. of elder flowers. 3 lbs. of sugar. Made the same way as violet syrup.

344. Coffee Syrup.

1 pint of coffee. 2 pints of syrup.

Make a strong decoction of Mocha coffee, very clear, to the amount of a pint; take 2 pints of syrup; boil it to a "ball" and add the coffee; put it again on the fire; boil it to a "pearl" and strain it through a cloth; bottle it when cold.