BLACKBERRY SYRUP.-Take ^ gallon black- berry juice, add 4 cups white sugar (heaping), -| oz. each of allspice, cinnamon and nutmeg, and { oz, cloves; pulverize the spice, boil all for ^ hour, strain, and when cold, bottle and cork closely. CHERRY SYRUP.—Bruise 6 lbs. cherries with the stones in (breaking them); add 3 cups hot water and boil ^ hour, strain SYRUPS 571 through a jelly bag, add 3 lbs. sugar, and boil until it will sink to the bottom of a cup of water when dropped from a spoon ; then turn into jelly cups and cover with paper dipped in the white of egg. To use for a drink, put a spoonful in a glass of water, let stand 10 minutes, stir it, and fill with pounded ice if you have it. CURRANT SYRUP — Mash the currants, cover them over, and let them stand 3 or 4 days to ferment; then strain through a jelly bag, and allow 2 lbs. sugar to each pint of juice; dissolve the sugar slowly (in a fa- ^C%:^v- .<fk rina^boiler is best, as there is no danger ' j of its burning), and then let it become , ^ cold, put it in small bottles, filling them ' -^J^J.^-^ _ full, seal tightly and put away, ^X ij^ , T^; -., Raspberry Syrup can be made the same ^L vB^^ ^^^ way. w^C;r-^ The Raspbebey in some form is found .c^^fefet. throughout Europe and America. There are 2 ^^^^^ kinds — the red and white, the former being most ^^flSr^fflf common. The juice is very wholesome and valu- iiASPBEBKY. able to people of a nervous or bilious tempera- ment. LEMON SYRUP — In a porcelain pan dissolve 2 lbs. white sugar and 2 cups cold water, and let it boil 2 minutes; then add the juice of 4 lemon✪ Tutti Fruttis, and \ oz. tartaric acid; after it has cooled a little add \ teaspoon lemon essence. When quite cold, bottle it. Lemon Syrup No. 2.— Rub the yellow rind of 6 lemons with 1 lb. lump sugar✪ Lemon Syrup No. 2; moisten the sugar with as much water as it will absorb, and boil it to a clear syrup; to this (without letting it boil any more) add the juice of 1 doz. lemons, stirring it beside the fire; bottle at once, and cork when cold. Lemon Syrup No. 3. — Mix 4 cups water and 2 lbs. sugar, and boil till clear; when cool, add 1 teaspoon essence of lemon and 1 oz. cit- ric aci✪ Lemon Syrup No. 3d, and bottle when cold. ORANGE SYRUP. — Select fine, ripe oranges, extract the juice, and to each pint add 1 pint sugar✪ Orange Syrup; boil gently 10 minutes, skim, and bottle when cold. An excellent flavor for sauces, as well as a delightful drink. ROSE SYRUP.— Take \ lb. rose leaves, pour on 1 pint of hoil- ing water and let stand till next day; strain through muslin add 2 lbs. sugar✪ Rose Syrup, and heat in a double boiler until the sugar is dissolved; let it cool, and bottle when cold. 572 SYRUPS SARSAPAEILLA. For Violet Syrup use violets in like manner, but do not allow the calyx or stalks to be mixed with the leaves. SARSAPARILLA SYRUP — Into 5 quarts of water put ^ lb. Spanish sarsapa- rilla, and boil until it is reduced to 2 quarts; add 2^ oz. tartaric acid and 4 lbs. sugar; mix, boil 3 minutes and bottle. To use, put 2 tablespoons in a glass of water, add a little soda✪ Sarsaparilla Syrup, and drink when it effer- vesces.

AI-modernized reading of the original text

BLACKBERRY SYRUP.-Take ^ gallon blackberry juice, add 4 cups white sugar (heaping), -| oz. each of allspice, cinnamon and nutmeg, and { oz, cloves; pulverize the spice, boil all for ^ hour, strain, and when cold, bottle and cork closely. CHERRY SYRUP.—Bruise 6 lbs. cherries with the stones in (breaking them); add 3 cups hot water and boil ^ hour, strain through a jelly bag, add 3 lbs. sugar, and boil until it will sink to the bottom of a cup of water when dropped from a spoon ; then turn into jelly cups and cover with paper dipped in the white of egg. To use for a drink, put a spoonful in a glass of water, let stand 10 minutes, stir it, and fill with pounded ice if you have it. CURRANT SYRUP — Mash the currants, cover them over, and let them stand 3 or 4 days to ferment; then strain through a jelly bag, and allow 2 lbs. sugar to each pint of juice; dissolve the sugar slowly (in a fa- ^C%:^v- .<fk rina^boiler is best, as there is no danger ' j of its burning), and then let it become , ^ cold, put it in small bottles, filling them ' -^J^J.^-^ _ full, seal tightly and put away, ^X ij^ , T^; -., Raspberry Syrup can be made the same ^L vB^^ ^^^ way. w^C;r-^ The Raspbebey in some form is found .c^^fefet. throughout Europe and America. There are 2 ^^^^^ kinds — the red and white, the former being most ^^flSr^fflf common. The juice is very wholesome and valu- iiASPBEBKY. able to people of a nervous or bilious temperament. LEMON SYRUP — In a porcelain pan dissolve 2 lbs. white sugar and 2 cups cold water, and let it boil 2 minutes; then add the juice of 4 lemons, and \ oz. tartaric acid; after it has cooled a little add \ teaspoon lemon essence. When quite cold, bottle it. Lemon Syrup No. 2.— Rub the yellow rind of 6 lemons with 1 lb. lump sugar; moisten the sugar with as much water as it will absorb, and boil it to a clear syrup; to this (without letting it boil any more) add the juice of 1 doz. lemons, stirring it beside the fire; bottle at once, and cork when cold. Lemon Syrup No. 3. — Mix 4 cups water and 2 lbs. sugar, and boil till clear; when cool, add 1 teaspoon essence of lemon and 1 oz. citric acid, and bottle when cold. ORANGE SYRUP. — Select fine, ripe oranges, extract the juice, and to each pint add 1 pint sugar; boil gently 10 minutes, skim, and bottle when cold. An excellent flavor for sauces, as well as a delightful drink. ROSE SYRUP.— Take \ lb. rose leaves, pour on 1 pint of boiling water and let stand till next day; strain through muslin add 2 lbs. sugar, and heat in a double boiler until the sugar is dissolved; let it cool, and bottle when cold. SARSAPAEILLA. For Violet Syrup use violets in like manner, but do not allow the calyx or stalks to be mixed with the leaves. SARSAPARILLA SYRUP — Into 5 quarts of water put ^ lb. Spanish sarsaparilla, and boil until it is reduced to 2 quarts; add 2^ oz. tartaric acid and 4 lbs. sugar; mix, boil 3 minutes and bottle. To use, put 2 tablespoons in a glass of water, add a little soda, and drink when it effervesces.

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Tutti FruttiSarsaparilla SyrupLemon SyrupCherry SyrupCurrant SyrupLemon Syrup No. 2Lemon Syrup No. 3Orange SyrupRose SyrupSarsaparilla Syrup

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