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CHAPTER
III
CORDIAL SYRUPS AND V INEGARS
Fruit Syrups
Fruit Syrups are quit e easy t o m ake if great
care is t aken to boil them t o the p rec ise po in t .
Only the best refin ed sugar mu st be used :rnd t he
fruits (stoneless), aft er being mash ed, sh ou ld
be left to stand for two or thr ee d ays befo re t he
syrup is made.
If
insufficiently boiled the syrups may become
cloudy and mouldy and if overboil ed they are
liable to candy.
There are eleven degr ees in the boil ing of
sugar, but for syrup making we a re only conce rn ed
with the first four .
Fruit syrups must be boiled fr om the fir st
degree called "The Small Thread, " t o the
fourth degree, known as "The L arge P ea rl. "
THE SMALL THREAD
Boil the syrup for one minut e aft er t h e suga r
is dissolved, then withdraw the pan and r emove
the scum. Boil it up again fo r a few moment s,
then dip the tip of the for efinger int o the sy rup
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