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302
MANUFACTURE
OF
SYRUPS.
When
the
juice
is
too
thick,
dilute
it
with
water.
It
is
customary
to
make
a
pint
of
syrup
from
a
piut
measure
of
the
fruit.
Pineapple
Syrup.
This
can
be
made
in
the
same
manner
as
blackberry,
or
by
slicing
the
fruit,
alter-
nating
the
slices
with
layers
of
powdered
sugar,
permitting
them
to
stand
twenty-four
hours,
and
then
expressing
the
syrup
formed.
Each
pound
of
the
pared
fruit,
with
thirty
ounces
of
sugar,
should
yield,
with
the
requisite
quantity
of
water,
two
pints
of
syrup.
These
syrups
will
have
their
aromatic
arorna
greatly
impaired
by
heat.
v
SYRUPS
PREPARED
FROM
FRUITS.
Those
syrups
that
are
prepared
from
fruits,
should
be
made
with
great
care.
The
fruit
should
be
fully
ripe,
and
freed
from
all
its
natural
attachments,
as
stems,
leaves,
&c.,
and
from
all
other
impurities,
without
being
previously
crushed.
It
should
be
put
into
canvas
or
woollen
bags,
which
should
be
about
two
thirds
full
when
placed
under
the
press
;
the
ex-
pressing
force
should
be
gradually
increased
so as
to
effectually
remove
the
juice
with
as
little
of
the
fibre