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SYRUPS
59
Quince
Syrup.
Take
and
cut
up
six
pounds
of
apples
just
as
they
are
without
peeling
them,
and
put
them
in
a
mortar
and
pound
very
fine
;
then
add
gradually
a
quart
and
a
half
of
water.
Mix
well
and
strain
through
a
sieve
;
add
a
quarter
of
an
ounce
of
tartaric
acid
to
every
six
pounds
of
fruit,
and
one
pound
of
sugar
to
every
pint
;
boil,
and
when
cold
bottle.
Raspberry
Syrup.
Take
three
quarts
of
juice
and
one
gallon
of
simple
syrup
;
bring
to
the
boil,
and
when
cold
bottle.
Rhubarb
Syrup.
Bruise
some
rhubarb
stalks,
and
to
every
pound
of
the
fruit
add
one
quart
of
water
;
let
it
stand
for
two
days,
then
strain
and
press,
and
to
every
pint
of
juice
add
one
pound
of
sugar
;
bring
to
the
boil,
and
when
cold
bottle.
Sherbet
Syrup.
Vanilla
syrup
two
quarts,
three
pints
of
pine-
apple
syrup,
the
same
of
orange
syrup
;
mix
well
and
bottle.
Strawberry
Syrup.
To
three
quarts
of
strawberry
juice
and
an
equal
quantity
of
water,
add
one
gallon
of
simple
syrup
;
bring
to
the
boil,
and
when
cold
bottle.