1925 Summer Drinks and Winter Codials by C F Leyel

III

CHAPTER

CORDIAL SYRUPS AND V INEGARS

Fruit Syrups Fruit Syrups are quit e easy t o m ake if great care is t aken to boil them t o the p rec ise po in t . Only the best refin ed sugar mu st be used :rnd t he fruits (stoneless), aft er being mash ed, sh ou ld be left to stand for two or thr ee d ays befo re t he syrup is made. If insufficiently boiled the syrups may become cloudy and mouldy and if overboil ed they are liable to candy. There are eleven degr ees in the boil ing of sugar, but for syrup making we a re only conce rn ed with the first four . Fruit syrups must be boiled fr om the fir st degree called "The Small Thread, " t o the fourth degree, known as "The L arge P ea rl. " THE SMALL THREAD Boil the syrup for one minut e aft er t h e suga r is dissolved, then withdraw the pan and r emove the scum. Boil it up again fo r a few moment s, then dip the tip of the for efinger int o the sy rup 34