j Syrups, Fruit. — Some rules for prepar- , ing fruit syrups, given by a German expert, are ! perhaps worth a trial by oiu- readers. To have j fruit-juices fit for preservation, it is necessary, I in the first place, to select fully-ripe and un- [ decayed fruit, and after mashing the fruit it ' should receive an addition of five to ten per I cent, of sugar, and then be left to undergo u j slight fermentation. The juice after filtration becomes perfectly clear, and is much improved ! in flavour and colour. Raspberries, whortle- I berries, currants, cherries, &c., may be thus j treated, but the delicate flavour of the straw- ; berry requires some modification of the process. I In this, two pounds of carefully -picked straw- I berries — the wild strawberry of the wood is the I best — are put into a glass jar with two and a ! half pounds of white powdered sugar, and I occasionally shaken. The sugar exti-acts the ' juice, and the berries shrivel to a dry pulp, and [ after filtering the syrup is ready for use. 1 Heating must be carefully avoided, as it would i at once destroy the fragrance of the fruit. As I to chenries, the so-called morella is recom- ; mended — and by leaving the cracked stones in i the pulp, a flavour like that of bitter almonds ! will be imparted. To make syrup of the fruit- : juices prepared as above indicated, our author i advises us never to make use of any metallic j vessels or spoons, and always to take best j refined loaf-sugar in lumps, five parts of juice j to eight parts of sugar constituting a good I proportion. The lumps of sugar are moistened I with just enough water to cause them to ' dissolve readily, when the remaining juice is added, and the whole is to be rapidly heated to boiling, which, however, must only' be con- tinued for a few minutes. With good sugar no skimming is necessary, and filtering through flannel or other woollen cloth wetted in water containing a few drops of suljihuric acid, and well wrung, will make the syrup perfectly clear. It is best to fill the preserve jar with the.sjTup when cold, but if it has been done when hot, the vessel must be filled up after cooling, as the vapour condenses on the portion of the vessel left empty, and, ruiming down, dilutes the upper stratum of the syrup, and thus makes it more liable to spoil. TAB ( 955 ) TAD Table Beer, or Small Ale (Dr. KitchineT's recixie). — To make four eighteen- gallon barrels, or seventy-two gallons, begin at night : have the water boiling by nine o'clock. For the quantity of three bushels, draw off into the niash-tub eighteen gallons of boiling- water, and ]vt it stand till it conies down to between 160"^ and 170° of heat, or till you can see your face well in it ; then 2:)0ur in the malt, having one person to stir it all the time it is pouring in ; continue to stir it for five or six minutes ; let it stand about half an hour, then add thirty-three gallons of water✪ Table Beer, or Small Ale from 170° to 1S)0° ; cover up at about ten o'clock, and let it stand till si.x: next morning, then draw it off. If the first part is not quite bright, return it into the mash-tub. When the whole is drawn off, put thirty-three gallons of nearly-boihng water, mash for some minutes, cover it up, and let it stand for one hour. The third mash the .same.

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j Syrups, Fruit. — Some rules for prepar- , ing fruit syrups, given by a German expert, are ! perhaps worth a trial by oiu- readers. To have j fruit-juices fit for preservation, it is necessary, I in the first place, to select fully-ripe and un- [ decayed fruit, and after mashing the fruit it ' should receive an addition of five to ten per I cent, of sugar, and then be left to undergo u j slight fermentation. The juice after filtration becomes perfectly clear, and is much improved ! in flavour and colour. Raspberries, whortle- I berries, currants, cherries, &c., may be thus j treated, but the delicate flavour of the straw- ; berry requires some modification of the process. I In this, two pounds of carefully -picked straw- I berries — the wild strawberry of the wood is the I best — are put into a glass jar with two and a ! half pounds of white powdered sugar, and I occasionally shaken. The sugar exti-acts the ' juice, and the berries shrivel to a dry pulp, and [ after filtering the syrup is ready for use. 1 Heating must be carefully avoided, as it would i at once destroy the fragrance of the fruit. As I to chenries, the so-called morella is recom- ; mended — and by leaving the cracked stones in i the pulp, a flavour like that of bitter almonds ! will be imparted. To make syrup of the fruit- : juices prepared as above indicated, our author i advises us never to make use of any metallic j vessels or spoons, and always to take best j refined loaf-sugar in lumps, five parts of juice j to eight parts of sugar constituting a good I proportion. The lumps of sugar are moistened I with just enough water to cause them to ' dissolve readily, when the remaining juice is added, and the whole is to be rapidly heated to boiling, which, however, must only' be con- tinued for a few minutes. With good sugar no skimming is necessary, and filtering through flannel or other woollen cloth wetted in water containing a few drops of suljihuric acid, and well wrung, will make the syrup perfectly clear. It is best to fill the preserve jar with the.sjTup when cold, but if it has been done when hot, the vessel must be filled up after cooling, as the vapour condenses on the portion of the vessel left empty, and, ruiming down, dilutes the upper stratum of the syrup, and thus makes it more liable to spoil. TAB ( 955 ) TAD Table Beer, or Small Ale (Dr. KitchineT's recixie). — To make four eighteen- gallon barrels, or seventy-two gallons, begin at night : have the water boiling by nine o'clock. For the quantity of three bushels, draw off into the niash-tub eighteen gallons of boiling- water, and ]vt it stand till it conies down to between 160"^ and 170° of heat, or till you can see your face well in it ; then 2:)0ur in the malt, having one person to stir it all the time it is pouring in ; continue to stir it for five or six minutes ; let it stand about half an hour, then add thirty-three gallons of water from 170° to 1S)0° ; cover up at about ten o'clock, and let it stand till si.x: next morning, then draw it off. If the first part is not quite bright, return it into the mash-tub. When the whole is drawn off, put thirty-three gallons of nearly-boihng water, mash for some minutes, cover it up, and let it stand for one hour. The third mash the .same.

Cassell's dictionary of cookery