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56
DRINKS
A
LA
MODE
ing
water,
let
it
stand
by
the
fire
for
two
or
three
hours,
then
add
half
a
pint
of
lemon
juice
and
a
little
orange-flower
water
;
strain,
and
add
three
quarts
of
simple
syrup
and
bottle.
Imperial
Orange
Syrup.
Proceed
as
for
lemon
syrup,
substituting
oranges
for
lemons
and
adding
the
orange-flower
water.
Imperial
Syrup.
Put
to
a
gallon
of
boiling
water
two
ounces
of
cream
of
tartar,
two
ounces
of
lemon
peel
and
juice
;
boil
for
five
minutes
;
then
add
four
pounds
of
sugar
and
one
pound
of
honey
;
bring
to
the
boil,
then
strain
;
when
cold
add
a
gill
of
ratafia,
then
bottle.
Lemon
Syrup.
To
every
quart
'
of
juice
add
one
gallon
of
simple
syrup,
bring
to
the
boil,
and
when
cold
bottle.
Morella
Cherry
Syrup.
Take
six
pounds
of
morella
cherries,
free
them
from
the
stalks
into
a
mortar,
and
pound
together
with
the
shells
and
kernels
;
add
three
pints
of
water
by
degrees,
then
strain
through
a
bag,
and
to
every
pint
of
juice
add
one
pound
of
loaf
sugar
;
bring
to
the
boil,
and
when
cold
bottle.