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319. Syrup of Coffee.
10 lbs. of fresh Java coffee, fresh roasted and ground.
6 gallons of boiling water.
Let it stand, well covered, till cool; strain and press;
then dissolve in this infusion 80 lbs. of sugar; boil and
skim for 2 minutes, and then strain.
320. Sirop de Cannelie.
I ounce of oil of Ceylon cinnamon.
Rubbed and dried up with carbonate of magnesia in
a moitar, so as to make it a powder; put it in a filter
bag, and pour 5 gallons of water on it; pour the water
over and over till it runs clear; get in this way 5 gallons
of clear high-flavored water; dissolve 80 lbs. of sugar
in the flavored water, and boil for 2 minutes; then skim
and strain.
321. Sirop Capillalre.
I lb. of maidenhair herb.
5% gallons of boiling water.
Maceiate till cold; strain without pressing, so as to
get 5 gallons; take the whites of3 eggs beaten to froth,
and mix them with the infusion; keep back a quart of
the liquid; then dissolve and boil in the above 80 lbs.
of sugar by a good heat; when the skum rises, put in a
little from the quart of cold liquid, and this will make
the skum settle; let it raise and settle 3 times; then
skim, and when perfectly clear add 1/2 a pint of orange
flower water; then boil once up again and strain.
322. Sirop de Cerises.
5 gallons of cherry juice.
Let it ferment a few days; dissolve and boil 80 lbs.
of sugar; when clear, skim and strain.