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STRUTS
&
Fruit
yuices
General
Rule
for
Syrups
USE
only
fresh
Fruit.
Mash
with
a
wooden
instrument.
Let
stand
four
days
in
a
tem-
perature
of
about
68°
Fahrenheit.
Strain
through
a
jelly-bag.
Add
two
cups of
pounded
Loaf
Sugar
to
one
cup
of
Juice.
Keep
at
just
below
boiling
point
in
a
double
boiler
until
the
Sugar
is
entirely
dissolved.
Skim,
cool,
and
bottle.
Blackberry
',
Cherry
,
Currant,
Grape,
and
Rasp-
berry
may
be
made
in
this
way.
Sarsaparilla
Syrup
TEN
drops
of
Oil
of
Anise.
Twenty
drops
of
Oil
of
Wintergreen.
Twenty
drops
of
Oil
of
Sassafras.
Six
ounces
of
Brown
Sugar.
Stir
in as
much
Sugar
as
will
moisten
the
several
oils,
and add
the
whole
to a
simple
syrup.
Pineapple
Syrup
CUT
up
and
pound
the
Pineapples
in
the
chopping-tray.
To
one
pound
of
Pulp
add
gradually
one
pint
of
Water.
Strain
and
add
one
pound
of
Sugar
to
one
pint
of
Juice.
Boil
twenty
minutes,
cool,
and
bottle.
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