1912 Hoffman House Bartender's Guide by Charley Mahoney

How To &IAKE FRUIT SYRUP

Plain Syrup.

Six and one-half pounds loaf sugar. One-half gallon of water. Boil until dissolved and then filter through flannel. Clove Syrup. Thirty drops of the quintessence of cloves. One pound simple syrup. Shake well in a bottle. Orange Syrup. Two ounces tincture of orange pee!. One pound simple syrup. Mix. Syrup of Nectar. Thirty drops essense of nectar. One pound simple syrup. Mix. The proportion of thirty parts of sugar to six teen parts of water also makes an excellent syrup. Use only the best refined sugar, and filtered water, soft as possible, as this will save the trouble of clarification, which is necessary when inferior in gredients are used. Pour the water cold over the sugar and let it slowly melt; and, when saturated, boil by a gentle heat, and then keep simmering to the point desired. 233