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SYRUPS.
SYRUP OJI' LEMONS.
. ·. ·. ..., .,.
To
a.
pint of fresh lemon juice, add
one
pound an<l three quarters of
sug:i.r;
dis–
solve
by
a.
gentle heat, and skim the surface ;
add an. ounce of the peel cut or grated very_
· thin ; simmer for a
few
minutes ; strain an<l
bottle.
If
the flavor of the peel
is
not requir–
ed, it
may
be
omitted.
SYRUP OF ORA.NG&
Tu
made
in
the same
manner.
SYRUP OF ORANGE FLOWERS.
Picked orange flowers, one pound ; boiling
simple syrup, one
quart ;
pour
the boiling
syrup
over the flowers in a closely-covered basin ; let
these remain until cold, when strain with pre&-···
sure, and bottle.
·
SYRUP OF GINGER.
Gin;rer, bruised, two ounces ; pour on
it
one
pint of boiling water ; let
this
soak one
day
i
then str-J.in, and add
two
pounds of sugar,
and
dissol~-e.
SYRUP OF CAPILLAIRE.
Infuse, in one
quart
of boilin'7 water, four .
ounces of American cnpillaire; add four pounds
of sugar, <lie::!Olving by a gentle heat ; add
a.
small t1uantity of orange-flower water ; strain ;
and clo::;ely bottle,
when
cold.
·
MOCK CAPILLAIRE.
To one quart of hot simple.
syrup,
add
a.
.
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