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suitable for syrup-making may be extracted by simple
infusion. The sugar should be dissolved in this decoc
tion or infusion, and both placed in glass or earthen
ware vessels; close this vessel down; and place it in a
pan on the fire surrounded with water. In some cases
the syrup should not be bottled till quite cold. When
ready, cork it securely, and stand it in a cool dry place.
Care should be taken to boil the syrup to the precise
point. If not sufficiently boiled, after a time it is apt to
become mouldy; and if boiled too much, it will grain
a little, and thus become candied. Saucepans made of
tin, or tinned on the inside, should not be used when
making syrups from red fruits, as these act on the tin,,
and turn the color to a dead blue.
334. Raspberry Syrup.
2 pints of filtered raspberry juice,
lbs. of sugar.
Select the fruit, either white or red. 'Having picked
them over, mash them in a pan, which put in a warm
place until fermentation has commenced. Let it stand
for about three days. All mucilaginous fruits require
this, or else they would jelly when bottled. Now filter
the juice through a close flannel bag, or blotting paper,
and add sugar in the proportion mentioned above; this
had better be powdered. Place the syrup on the fiie,
and as it heats skim it carefully, but don't let it boil; or
you may mix in a glass vessel or earthenware jar, and
place in a pan of water on the fire. This is a very clean
way, and prevents the sides crusting and burning.
When dissolved to the "little pearl" take it off; strain
through a cloth; bottle when cold; cover with tissue-
paper dipped in brandy and tie down with a bladder.
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