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HOaiE BREWED WINES, BEERS, LIQUEURS, ETC.
17
the pomegranate juice, and boil for B
or 10 minutes. Then allow the syrup
to cool, when It may be bottled and
sealed.
Note.—A little brandy added after
the bolllns will help the syrup to keep.
KASPBEIUIY SYRUP.
To 1 pt. raspberry juice allow 1 lb.
cane sugar.
Pick and look over the raspberries
very carefully, and be careful to leave
no insects or grubs. Wash them If
diisty, and then mash them thoroughly
with a potato masher. Put the pulp
into a jar or basin and stand it on ice
or in a refrigerator until the following
uky. Then strain through a jelly-bag.
Measure the juice and add sugar in the
above proportion. Put all into a pre
serving pan, bring to the boil, and boil
10 minutes, stirring all the time.
Remove any scum, strain into hot bot
tles, and cork and seal; Keep in a
cool place, and do not expose to the
light.
Note—A mixture of red currants and
raspberries is also very good, using
the two kinds of fruit in equal quan
tities.
ANOTHER WAY.—Choose ripe and
good colored raspberries. Look them
over carefully, and discard any that
are_ decayed.
Then put them into a
bhsin and bruise them with a wooden
spoon. Cover and stand in a cool place
for 2 days.
Next strain through f
piece of muslin spread over a sieve,
and leave to drip. Measure the juice,
and to each pint allow % lb. pure cane
sugar. Put both together Into a pre
serving pan, dissolve slowly over the
heat, then simmer gently, three-quar
ters of an hour, and remove any scum.
Cool off, put into perfectly dry bottles,
and cork securely. Store in a cool and
dry place.
Red or white currant syrup.
To 1 pt. currant juice allow from 1
to 2 lbs. sugar.
Take equal quantities of red and
•white currants, adding, if possible, a
few raspberries. Stem, wash, and mash
the fruit, cover it over, and leave it in
a warm place for 2 or 3 days. Then
strain through a jelly-bag, and leave
all night to drip. Next day measure
the juice into an enameled saucepan
and add the sugar. Stir with a v/ood-
en spoon until dissolved, and boil for
6 minutes.
Then skim if necessary.
Pour into hot bottles, and cork and
seal.
ROSE OR VIOLET SYRUP.
To 1 pt. water allow % lb. rose or
violet petals and 2 lbs. cane sugar.
Pick the flower petals carefully and
throw them Into the water when boil
ing. Then remove the saucepan from
the fire, cover, and stand in a cool place
overnight.
Next day filter through
muslin, and put the liquid into a dou
ble boiler with the sugar. Keep the
water in the under saucepan boiling
until the syrup is clear, skimming it
when necessary.
Then cool off and
bottle.
SODA SYRUP, WITH OR WITHOUT
FOUNTAINS.
The common or more watery syrups
are made by using loaf or crushed
sugar, 8 lbs.; pure water, 1 gallon: gum
arable, 2 oz.; mix in a brass or copper
kettle; boil until the gum is dissolved,
then skim and strain .through white
flannel, after which add tartaric acid,
5% oz. dissolved in hot water; to flavor
use extract of lemon, orange, rose, pine
apple, peach, sarsaparilla, strawberry,
etc., % oz. to each bottle, or to your
taste.
STRAWBERRY SYRUP.
To 1 pt. strawberry juice allow 1 lb.
cane sugar.
Choose ripe, well-colored strawber
ries, and use only the perfect fruit.
Hull them, put them in a jar, cover,
and stand in a saucepan of boiling wa
ter. Cook them until the Juice flows
freely, then remove the jar from the
water.
Mash the fruit, strain it
through a jelly-bag, and measure. Add
sugar to the juice in the above propor
tion, and boil both together for 10 to
12 minutes, stirring constantly. Then
skim, leave until cold, and pour into
clean, dry bottles. Cork and seal se
curely.
SYRUP OF NECTAR.
Thirty drops essence of nectar, 1 lb.
simple syrup. Mix well. The propor
tion of 30 parts of sugar to 16 parts
of water also makes an excellent syrup.
It is worth adding that it will be
found best to employ only the best re
fined sugar, and filtered water, soft as
possible. By so doing it often saves
the trouble of clarification, which in
variably becomes necessary when in
ferior ingredients are used.
The best plan is to pour the water
cold over the sugar, and let it slowly
melt; and -when saturated, bring it
to the boil by a gentle heat, and then
keep simmering to the point desired.
BLACKBERRY VINEGAR.
To 3 qts. blackberries allow 3 pts.
vinegar, and to each pint of liquid al
low 1 lb. cane sugar.
Choose sound and ripe blackberries.
Pick them carefully and then measure
them. Put them into an unglazed Jar
and pour the vinegar over them. Cover