173 / 204
SEK pages I to 6.
173
geis; beat tlieiu in a stone or bfciss mortar to a very fine
jiaste with some sugar; adding water slowly; press
through a linen cloth, so as to get 5 gallons of liquid
resembling rich milk; dissolve in this liquid So lbs. of
sugar; boil up once, and add i pint of orange-flower
water; then strain.
329. Sirop d'Ananas.
5 gallons of pineapple juice, after fermenting 2 days
wilh the fruit; dissolve in the juice 80 lbs of sugar, and
boil for 2 minutes; skim and strain.
330. Syrup, Raspberry.
5 gallons of raspberry juice, after having fermented
for 2 days; dissolve in it and boil for 2 minutes So lbs.
■of sugar; skim and strain; then filter.
331. Syrup, Raspberry Vinegar.
5 gallons of raspberry vinegar.
Dissolve in it 80 lbs. of sugar; boil for 2 minutes;
skim and strain.
332. Syrup, Strawberry.
5 gallons of strawberry juice, after having fermented
the fruit for 2 days; dissolve in it and boil for 2 min
utes 80 lbs. of sugar; skim, and then strain.
333. General Directions for Syrups.
The best syrups can only be made with the finest
■qualities of sugar. Syrup is the juice of fruit, flowers,-
vegetables, or whatever you desire to preserve, mixed
with liquid sugar. In boiling to the degrees, it is from
the "small thread" to the "large pearl" that syruj) is
produced. The essences or virtues of most fruits, etc..