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SEE PAGES I to 6.
341. Pineapple Syrup.
Take a pineapple, cut the outside peel ofE, and pound
it in a mortar; then strain it through a cloth; to 1% pint
of juice add 2 lbs of sugar, and boil it to the "small
thread."
342. Violet Syrup.
I lb. of violet flowers.
I quart of water.
3V^lbs of sugar.
Remove the stalks, etc., and pour the water on the
flowers hot; cover over and let it remain a few hours in
a warm place; then pass through a cloth; add the sugar
and boil to the "small thread;" the violet syrup sold in
stores is often adulterated.
343. Grape Syrup.
1% pint of water.
% do. sherry.
34^ lb. of elder flowers.
3 lbs. of sugar.
Made the same way as violet syrup.
344. Coffee Syrup.
1 pint of coffee.
2 pints of syrup.
Make a strong decoction of Mocha coffee, very clear,
to the amount of a pint; take 2 pints of syrup; boil it to
a "ball" and add the coffee; put it again on the fire;
boil it to a "pearl" and strain it through a cloth; bottle
it when cold.