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APPENDIX.
some
raspberries,
and
flavor
as
you
please.
Some
inix
a
pound
of
raspberries
and
a
pound
of
cherries
(properly
stoned
before
mashing)
;
then
mix,
mash,
and
ferment
all
together.
The
quantity
of
raspberries
to
be
introduced,
however,
is
entirely
a
matter
of
taste.
Whilst
the
syrup
is
fermenting,
it
is
a
good
plan
to
cover
the
pan
with
a
coarse
cloth,
or
any
thing
that
will
admit
the
air
(which
is
essential
to
fermentation),
but
keep
out.
the
dust.
424.
Orgeat
(or
Almond)
Syrup.
2
lbs.
of
sweet
almonds.
3i
ounces
of
bitter
almonds.
3
pints
of
fresh
water.
6
or
61
lbs.
of
sugar.
Take
your
almonds
(sweet
and
bitter)
and
drop
them
into
boiUng
water.
This
blanches
them,
and
they
are
easily
skinned.
Having
peeled
them,
drop
them
into
cold
water,
in
which
wash
them
;
when
ready
put
them
into
a
clean
mortar
(one
of
marble
is
better
than
bronze),
and
mash
them;
next,
squeeze
in
the
juice
of
two
lemons,
or
add
a
little
acid,
and,
as
you
pound
the
almonds,
pom-
part
of
a
pint
of
clean
water
into
the
mortar
;
mash
thor-
oughly,
until
the
mixture
looks
like
thick
milk,
and
no
pieces
of
almonds
are
left
;
then
add
another
pint
of
the
spring
water.
Now
squeeze
the
white
mash
through
a
hair-cloth,
or
other
good
strainer
:
a
common
plan
is
to
have
a
large
strainer
held
by
two
-persons;
as
they
twist
the
milk
may
be
caught
in
a
clean
basin
;
Avhatever
of the
almonds
is
left
in
the
cloth
put
it
back
into
the
mortar,
and
mash
it
over
again,
adding
a
little
of the spring
water
then
s^iain
it,
and
mix
with
the
former
almond
milk;
this
done
mix
it
with
your
sugar
(about
6
lbs.)
which
mu<?t
first
Iio
wever,
be
clarified
and
boiled
to
a "
crack"
(see