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lUiCIPES FOE SMALL QTrANTITIES.
225
tho syrup to the" little crack" (see ITo. 17); then pour in
the lemon juice; place the pan on the fire, and boil to the
"pearl" (see No.13); skim as with raspberry (see No.
422), or mulberry syi'up (see No. 426); bottle oflf when
quite cool.
431. Orange Symp.
Made the same way as lemon syrup (see No.430).
482. G-inger Syrup.
2 oz. of ginger.
ir pint of water.
2 lbs. ofsugar.
Boil together in a pan to the"small thread"(see No.
10), and strain through a hair sieve.
433. Pineapple Syrup.
Take a pineapple, cut the outside peel off, and pound it
in a mortar; then strain it through a cloth ; to 1|^ pint of
juice add 2 lbs. ofsugar, and boU it to the "small thread"
(see No.10).
434. Violet Syrup.
1 lb. of violet flowers.
1 quart of water.
3^ lbs. ofsugar.
Remove the stalks, &c.,and pour the water on the flow
ers hot; cover over, and let it remain a few hours in a
warm place; then pass through a cloth; add the sugar,
and boil to the "small thread"(see No. 10); the violet
syrup sold in stores is often adulterated.
10*