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Summer Drinlcs
To one pint of syrup put one and a half pounds
of loaf sugar, and ffhen dissolved bottle it and
keep it in a cool place. Do not cork it just at first.
T o make a jelly from this syrup an ounce of
gelatine or isinglass should be di ssolved in a pint
of water, and when cold a pint of the syrup should
be added to it. This will make a quart.
Syrup of Rhubarb
Put five pounds of fr esh rhubarb cut up into
a bowl, and pour over it one quart of cold water ;
add one and a half ounces of t ar taric ::icid. L eave
it for t wenty- four hours, then strai n it without
pressure, and to eve ry pint of juice add one and
a quarter pounds of lump suga r, stirring till
dissolved ; then bottle and seal.
A Recipe for 711al:i11g any Fruit Syrup, giving
the proportions
Ext ract the juice from the fruit, and to every
pint add half a pound of sugar and half a pint of
water.
Boil suga r and water togethe r for fi ve minutes,
add the fruit jui ce, and let it simmer gen t ly for
three-quarters of an hour, removing the scum.
When cold, bot tle and seal.
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