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SYRUPS
55
come
to
the
boil,
then
strain,
and
when
cold
bottle.
This
is
very
good
in
the
winter
by
adding
boiling
water
to
a
small
glass
of
syrup.
Elderette.
Plain
syrup
one
gallon,
four
ounces
of
elder-
berry,
a quarter
of
an
ounce
of
essence
of
spice,
one
ounce
of
nubine.
Fig
Syrup.
Take
twelve
ripe
figs,
cut
into
quarters
;
add
four
sharp
apples,
also
cut
into
quarters
;
add
to
these
one
gallon
of
boiling
water
and
boil
for
twenty
minutes
;
then
strain,
and add
one
pound
of
sugar
to
every
pint
of
juice
;
just
bring
to
the
boil,
and
when
cold
bottle.
French
Plum
Syrup.
Put
two
pounds
of
French
plums
into
a
mortar,
pound
them
with
the
shells
and
kernels,
and
add
by
degrees
one
gallon
of
water
;
boil
this
mixture
for
twenty
minutes,
then
strain
;
add
three-quarters
of
a
pound
of
sugar
to
every
pint
of
juice,
bring
to
the
boil,
and
when
cold
bottle.
Imperial.
Equal
parts
of
raspberry
and
orange
syrups.
Imperial
Lemon
Syrup.
Take
the
peel
of
six
lemons,
cut
very
thin,
and
two
or
three
cloves
;
put
these
into
a
quart
of
boil-