221 / 256
RECIPES
FOR
SMALL
QUANTITIES.
221
ciso
point.
If
not
sufficiently
boiled,
after
a
time
it is
apt
to
become
mouldy
;
and
if
boiled
too
much,
it
will
grain
a
little,
and
thus
become
candied.
Sau<tepans
made
of
tin,
or
timied
on
the
inside,
should
not
be used
when
making
syrups
from
red
fruits,
as
these
act
on
the
tin,
and
turn
the
color
to
a
dead
blue.
(See
Nos.
6
and
7.)
422.
Raspberry
Symp.
2
pints
of
filtered
raspberry
juice.
4|
lbs.
of
sugar.
Select
the
fruit,
either
white
or
red.
Having
picked
them
over,
mash them
in
a
pan,
which
put
in
a
warm
place
until
fermentation
has
commenced.
Let
it
stand
for
about
three
days.
All
mucilaginous
fruits
require
this,
or
else
they
would
jelly
when
bottled.
ISTow
filter
the
juice
through
a
close
flannel
bag,
or
blotting-paper,
and
add
sugar
in
the
proportion
mentioned
above
;
this
had
better
be
pow-
dered.
Place
the
syrup
on
the
fire,
and
as
it
heats
skim
it
carefully,
but
don't
let
it
boil;
or
you
may
mix
in
a
glass
vessel
or
earthenware
jar,
and
place
in
a
pan
of
water
on
the
fire.
This
is
a
very
clean
way,
and
prevents
the
sides
crusting
and
burning.
When
dissolved
to
the
"
little
pearl"
(see
No.
12)
take
it
off";
strain
through
a cloth;
bot-
tle
when
cold
;
cover
with
tissue-paper
dipped
in
brandy
and
tie
down
with
a
bladder.
423.
Currant
Syrup.
2
pints
uf
currant
juice.
41
lbs.
of
sugar.
Take
as
many
cm'rants
(which
can
be
mixed,
white
and
red)
as
you
think
sufficient
(about
6
lbs.),
and
pick
them
over.
Now
mash
and
ferment,
as
in
the
instructions
for
making
raspberry
syrup
(see
No.
422).
This
done,
add