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EECIPE8 FOK SMAJLL QUANTITIES.
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else point. If not sufficiently boiled,after a time it is apt
to become mouldy; and if boiled too much,it will grain a
little, and thus become candied. Saucepans made of tin,
or tinned on the inside, should not be used when making
syrups from red fruits,as these act on the tin,and tmm the
color to a dead blue. (See Nos.6 aud 7.)
422. Raspberry Syrup.
2 pints offiltered raspberry juice.
4|lbs. ofsugar.
Select the fruit, either white or red. Having picked
them over, mash th§m in a j)an, which put in a warm
place until fermentation has commenced. Let it stand for
about three days. All mucilaginous fruits require this, or
else they would jelly when bottled. Now filter the juice
through a close flannel bag,or blotting-paper,and addsugar
in the proportion mentioned above;this had better be pow
dered. Place the syrup on the fire, and as it heats skim
it carefully, but don't let it boil; or you may mix in a glass
vessel or earthenware
j.ar, and place in a pan of water on
the fire. This is a very clean way,and prevents the sides
crusting and burning. Wheu dissolved to the "little
pearl"(seeNo.12)take it off; strain through a cloth; bot
tle when cold; cover with tissue-paper dipped in brandy,
aud tie down with a bladdei'.
423. Currant Sjrrup.
2 pints of currantjuice. "
4^ lbs. ofsugar.
Take as many currants(which can be mixed, white and
red) as you think sufficient (about 6 lbs.), and pick them
over. Now mash and ferment, as in the instructious for
making raspberry syrup (see No.422). This done, add