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SYRUPS
SI
Morella
Syrup.
Take
two
pounds
of
morella
cherries,
pound
them
in
a
mortar
;
strain,
and add
one
pint
of
water
to
every
pint
of
juice,
and
to
three
quarts
of
this
juice
add
one
gallon
of
simple
syrup
;
bring
to
the
boil,
and
when
cold
bottle.
Mulberry
Syrup.
To
every
pound
of
mulberries
put
one
pint
of
water,
boil
for
five
minutes,
then
strain,
and
to
every
pint
of
juice
put
one
pound
of
sugar
and
bring
to
the
boil
again,
and
when
cold
bottle.
A
quarter
of
an
ounce
of
citric
acid
to
every
two
ounces
of
fruit
improves
it
greatly.
Nectar
Syrup.
Take
six
pints
of
vanilla
syrup
and
one
pint
each
of
pine-apple,
lemon,
and
raspberry
syrups
;
mix
together
and
then
bottle.
Nectar
Syrup.
Soyer's.
Take
eight
sweet
oranges
and
four
lemons
;
cut
them
into
slices,
removing
the
pips,
and
pour
over
them
one
gallon
of
boiling
water
;
let
it
stand
till
cold,
then
strain,
and
to
every
pint
of
juice
add
one
pound
of
loaf
sugar.
Bring
to
the
boil,
then
add
a
little
essence
of
rose,
and
when
cold
bottle.