1919 Home made beverages

Syrups

stones or pits of the fruit; express the juice, set it aside for three days to undergo fermentation, and proceed ac- cording to the directions given for strawberry syrup. 2. — Crush the cherries, pits and all, in a stone or wooden mortar. Express the juice, add about a pound of sugar for each pint of it, heat to the boiling point and strain. While the syrup is still hot, pour it into bottles which have been boiled and are of about the same temperature as the syrup and cork or plug the bottle's mouth with antiseptic cotton. When wanted for use, dilute with plain syrup and add about an ounce of a saturated solu- tion of citric acid to each gallon of the diluted syrup. 3. — It is best to use as far as possible the black varieties, which are of fine flavor and good color. Stone the cher- ries, pound about one-tenth of the stones to a paste, mash and mix well together, let stand for a short time, stirring it occasionally, and strain. 4. — Essence of cherries, 4 oz.; citric acid, 3^ oz.; cane sugar, 6 oz.; distilled water, 10 pt.; liquid cochineal, sufficient. Dissolve the sugar in the water, and, when cold, add the other ingredients. 5. — Stem and wash 1 qt. of cherries. Stone the cherries and pass through the chopper and add syrup to make 2 qt. Cleanliness should be observed in all the processes. Utensils and machine should be washed before the next fruit is prepared, and when the work is finished all utensils and machines should be carefully washed and dried. 6. — Cherry Phosphate Syrup. — Cherry juice, 3 pt.; sugar, 6 lb.; water, 1 pt.; acid phosphate, 4 oz. Bring to boil and when cool add acid phosphate. 7. — Wild Cherry Syrup. — a. — Ground wild cherry, 2 lb.; water, 1 gal. Infuse for 24 hours, express and add sugar, 91b. b. — Wild cherry bark (in coarse powder), 5 oz. Moisten the bark with water and let it stand for 24 hours in a close vessel. Then pack it firmly in a percolator and pour water upon it until 1 pt. of water is obtained. To this add sugar, 28 oz. 3 31