222 / 256
•4 -
222
APPENDIX.
some raspberries, and flavor as you please. Some mix a
pound of raspberries and a pound of cherries (properly
stoned before mashing); then mix, mash,and ferment all
together. The quantity of raspberries to be introduced,
however,is entirely a matter of taste. Whilst the syrup
is fermenting, it is a good plan to cover the pan with a
coarse cloth, or any thing that will admit the air (which is
essential to fermentation), but keep out the dust.
424. Orgeat (or Almond)Syrup.
2 lbs. ofsweet almonds.
31 ounces ofbitter almonds.
3 pints offresh water.
6 or 6^ lbs. ofsugar.
Take your almonds (sweet and bitter) and drop them
into boiling water. This blanches them, and they are
easily skinned. Having peeled them, drop them into
cold water,in which wash them; when ready put them
into a clean mortar(one of marble is better than bronze),
.and mash them; next, squeeze in the juice of two lemons,
or add a little acid, and, as you pound the almonds, pom-
part of a pint of clean water into the moi-tar; mash thor
oughly, imtil the mixture looks like thick milk, and lio
pieces of almonds are left; then add another pint of the
spring water. Now squeeze the white mash through a
hair-cloth, or other good strainer: a common plan is to
have a large strainer held by two persons; as they twist
the milk may be caught in a clean basin; whatever of the
almonds is left in the cloth put it back into the mortar,and
mash it over again, adding a little of the spring water;
then strain it, and mix with the former almond milk; this
done mix it with your sugar (about 6 lbs.) which must
first, however, be clarified and boiled to a"crack" (see