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SEE PAGES I to 6.
323. Sirop de Groseilles.
5 gallons of currant juice, pressed after having fer
mented with the fruit for 2 days; dissolve and boil with
80 lbs. of sugar; skim till clear; then strain.
'324. Sirop de Fleurs d'Oranges.
5 gallons of orange-flower water boiled up for 2 min
utes with So lbs. of sugar; skim and strain.
325. Sirop de Gomme.
20 lbs. of best clear white gum arable dissolved m 4
gallons of water, nearly boiling hot; take 60 lbs., of
sugar, melt and clarify it with i gallon of water; add
the gum solution, and boil for 2 minutes.
326. Sirop de Limons.
5 gallons of lemon juice.
I ounce of best oil of lemons.
Dissolved in a pint of alcohol, or the rinds ot 16
lemons rubbed with sugar to extract the essential oil;
dissolve 80 lbs. of sugar in the juice, and boil for 2
minutes; skim, then strain.
327. Sirop d'Oranges.
5 gallons of orange juice.
Take the rinds of 16 oranges, and rub them with loaf
sugar to extract the essential oil; then take 80 lbs. of
sugar and dissolve it in the juice; boil 2 minutes, skim
and strain.
328. Sirop d'Orgeat.
10 lbs. of sweet almonds.
4 lbs. of bitter almonds.
Cover them with boiling hot water, let them stand till
near cold, and peel them by pressing through your fin-
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