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KECrPKS FOR SMALL QtrANTITIES.
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iTo. 17); whilst adding the almond milk let the pan of
hot sugar be off the fire; when mixed give another boil
up; then remove the pan from the fire, and stir the syrup
until cold;* jjour in a small portion of the tincture of
orange flowers, or the least drop of the essence of neroly,
and pass the mixture again through a cloth; give the
bottles an occasional shake for a few days afterward; it
will keep the syrup from parting.
425. Morello Cherry Syrup.
2 lbs. of Morello cherries.
4 lbs. ofsugar.
See that the cherries are ripe, and, having stoned them,
mash them in a colander or sieve, pressing out the juice
into a pan or basin; let the juice stand for a day or two,
then strain through a flannel bag until very clear; bod
your clarified sugar to a"crack"(see No. 17), and pour
the juice in, in the proportion of one pint of juice to 2
lbs. of sugar; stir it Avell on the fire with a skimmer,and
give it one or two boUs; if any scum rises take it off; let
it thoroughly cool; then bottle off, or put them in deep
jars, and tie down with bladders.
426. Mulberry Syrup.
2 pints of mulberry juice.
2J lbs. ofsugar.
Mulberries do not require so much sugar as raspberries
(see No.422). Mash the mulberries, and pi'oceed as with
cherry syrup (see No. 425). See that the mulberries are
uniformly ripe.
* This is done to keep it from separating and splitting up after being
bottled.