199 / 256
birop
d'orgeat.
iOC
bi^
^'Vv^\3
Fleurs d'Oranges.
(Symp
of
Orange
Flowers.)
5
^'^..'lona
of
v')raiige-flower
Avater
boiled
up
for
2
minutea
with
80
lbs.
of
is'Tgar
;
skim
and
strain.
(See
Nos.
7
and
421.)
350.
Sirop
de
Gomme.
(Gum
Syrup.)
20
lbs.
of
best
clear
white
gum
arabic
dissolved
in
4
gallons
of
water, nearly
boiling
hot
;
take
60
lbs.
of
sugar,
melt
and
clarify
it
with
1
gallon
of
water
(see
Nos.
6
and
1)
;
add
the
gum
solution,
and
boil
for
2
minutes.
(See
No.
421.)
351.
Sirop
de
LimonS.
(Lemon
Syrup.)
5
gallons
of
lemon
juice.
1
ounce
of
best
oil
of
lemons.
Dissolved
in
|
a
pint
of
alcohol,
or
the
rinds
of
16
lemons
rubbed
with
sugar
to
extract
the
essential
oil
;
dissolve
80
lbs.
of
sugar
in
the
juice,
and
boil
for
2
minutes
;
skim,
then
strain.
(See
Nos.
7
and
421.)
352.
Sirop
d'Oranges.
(Orange
Syrup.)
5
gallons
of
orange
juice.
Take
the
rinds
of
16
oranges,
and
rub
them
with
loaf
sugar
to
extract
the
essential
oil
;
then
take
80
lbs.
of
sugar
and
dissolve
it
in
the
juice
;
boil
2
minutes,
skim,
and
strain.
(See
Nos.
7
and
421.)
353.
Sirop
d'Orgeat.
(Orgeat
Syrup.)
10
lbs.
of
sweet
almonds.
4
lbs.
of
bitter
almonds.
Cover
tiiem
with
boiling-hot
water;
let
them
stand
till
near
cold,
and
peel
them
by
joressing
through
your
fin-