223 / 256
JJECIPI^S
FOR
SMALL
QUANTITIES.
223
No.
17);
whilst
adding
the
almond
milk
let
the
pan
of
hot sugar
be
off
the
fire
;
when
mixed
give
another
boil
up
;
then
remove
the
pan
from
the
fire,
and
stir
the
syrup
until
cold
;*
pour
in
a
small
portion
of
the
tincture
of
orange
flowers,
or
the
least
drop
of
the
essence
of
neroly,
and
pass
the
mixture
again
through
a
cloth
;
give
the
bottles
an
occasional
shake
for
a
few
days
afterward
;
it
will
k?ep
the
syrup
from
parting.
425.
Morello
Cherry
Symp.
2
lbs.
of
Morello
cherries.
4
lbs.
of
sugar.
See
that
the
cherries
are
ripe,
and,
having
stoned
them,
mash
them
in
a
colander
or
sieve,
pressing
out
the
juice
into
a
pan.
or
basin;
let
the
juice
stand
for
a
day
or
two,
then
strain
through
a
flannel
bag
until
very
clear
;
boil
your
clarified
sugar
to
a
"crack"
(see
No.
17),
and
pour
the
juice
in,
in
the
proportion
of
one
pint
of
juice
to
2
lbs.
of
sugar
;
stir
it
well
on
the
fire
with
a
skimmer,
and
give
it
one
or
two
boils
;
if
any
scum
rises
take
it
off
;
let
it
thoroughly
cool;
then
bottle
off,
or
put
them
in
deep
jars,
and
tie
down
with
bladders.
426.
Mulberry
Syrup.
2
pints
of
mulberry
juice.
2f
lbs.
of
sugar.
Mulberries
do
not
require
so
much
sugar
as
raspberries
(see
Xo.
422).
Mash
the
mulberries,
and
proceed
as
with
cherry
syrup
(see
No.
425).
See
that
the
mulberries
are
uniformly
ripe.
*
Tiiis
is
<1
Hie
to
keep
it
from
separating
and
splitting
up
n.fter
boiog
bottled