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SIKOP D OKGEAT.
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349. Sirop de Fleurs d'Oranges. (Syrup of Orange
Flowers.)
5 gallons oforange-flower water boiled up for 2 minutes
with 80lbs.ofsugar; skim and strain. (See Nos.7and421.)
350. Sirop de G-omme. (GumSymp.)
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20 lbs. of best clear white gum arabic dissolved in 4
gallons of water, nearly boiling hot; take 60 lbs. of sugar,
melt and clai'ify it with 1 gallon of water(see Nos.6 and
7); add the gum solution, and boil for 2 minutes. (See
No.421.)
351- Sirop de Limons. (Lemon Syrup.)
6 gallons oflemon juice.
1 ounce of best oil oflemons.
Dissolved in^ a pint ofalcohol,or the rinds of16 lemons
rubbed \<dth sugar to extract the essential oil; dissolve 80
lbs. of sugar in the juice, and boil for 2 minutes; skim,
then strain. (See Nos. 7 and 421.)
353. Sirop d'Oranges. (Orange Syrup.)
6 gallons of orange juice.
Take the rinds of 16 oranges, and rub them with loaf
sugar to extract the essential oil; then take 80 lbs. of
sugar and dissolve it in the juice; boil 2 minutes, skim,
and strain. (See Nos.7 and 421.)
353. Sirop d'Orgeat. (Orgeat Syrup.)
10 lbs. ofsweet almonds.
4 lbs. of bitter almonds.
Cover them with boiling-hot water; let them stand till
near cold, and peel them by pressing through your fin-
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