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SYJLUPS.
ed.
All
syrups
are
to
be·
made with
the be.–
white
sugar.
SIMPLE SYRUP.
Wh\te
sugar, from tj'o
to
three
pounds
.ii:
water,
one
pint ;
dissolve
the
sugar
with
a gen–
tle
heat.
RASPBERRY SYRUP.
Mash the
fruit,
and
strain
the juice through
a flannel bag ;
t.o
every
:emt,
add two pounds
of loaf
sugar ;
dissolve with heat,
stirring du–
ring
the time ; remove
it
from
the
fire,
and
allow it
to
stand
t.o
cool ;
ta.kc
off the
BCWD,
and bottle.
RASPBERRY
VINEG.UI.
SYRUP.
To
every pint of
juice, .
add two
pinta
of
vinegar ;
and
diS&Olve,
in·
a
closely
covered
·_ vessel,
six
pounds
of sugar,
by
the aid ofa
gea–
. tie
hea.t.
CHERRY SYRUP.
Morello cherries, stoned
and
mashed ;
after
standing a
day,
strain
away
the
juice:
and add.
, to each
pint, two
pounds
of sugar,
finishing
ae
before directed.
·
MUJ,BERRY SYRUP.
One pint of the juice, strained from
the
mashed
fruit,
and two pounds _of sugar.