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SEE PAGES I to 6.
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335. Mulberry Syrup.
2 pints of mulberry juice.
2% lbs. of sugar.
Mulberries do not require so much sugar as rasp
berries. Mash the mulberries, and proceed as with
cherry syrup. See that the mulberries are uniformly
ripe.
336, Strawberry Syrup.
May be made the same way as raspberry syrup.
Select large fruit.
337. Barberry Syrup.
The method of making this is precisely the same as
that for making Morello cherry syrup.
^
338. Lemon Syrup.
2 lbs. of sugar (or 2 pints of syrup.)
1 pint of lemon juice.
Let the juice settle; clear off the thin skin, which
forms on the top; then strain through a fine sieve or
cloth; boil the syrup to the "little crack;" then pour,in
the lemon juice; place the pan on the fire, and boil to
the i'pearl;" skim as with raspberry, or mulberry syrupj
bottle off when quite cool.
339. Orange Syrup.
Made the same way as lemon syrup.
340. Ginger Syrup.
2 oz. of ginger.
1 yi pint of water.
2 lbs of sugar.
Boil together in a pan to the "small thread," and
strain through a hair seive.