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22G
APPENDIX.
435.
Grape
Synip.
1^
pint
of
water.
do.
sherry.
I
lb.
of
elder
flowers.
3
lbs.
of
sugar.
Made
the
same
way
as
violet
syrup
(see
No.
434).
436.
Haspberry
Yinegar
Syrup.
31
lbs.
of
sugar.
1
pint
of
raspberry
juice.
2
pints
of
vinegar.
As
in
making
raspberry
syi'up
(see
No.
422)
white
or
red
fruit
may
be
used.
White
raspberries,
however,
re-
quire
the
best
loaf
sugar
and
white
wine
vinegar,
so
as
not
to
discolor
the
syrup.
Clean
the
raspberries
;
mash
them
in
a
pan,
and
put
in
a
warm
place, for
a
day
or
two,
until
they ferment
;
strain
them,
and
pour
in
the
vinegar
;
strain
again
;
add
the
sugar,
and
boil
to
the
"pearl"
(see
No.
13).
Another
plan
is
to
take
whole
raspberries
(say
2
lbs.,
1
1
pint
of
vinegar,
and
2
lbs.
of
sugar),
and
put
them
in
the
vine-
gar,
and
stand
the
jar,
well-covered,
in
a
shady
place
for
10
days.
At
the
expiration
of
this
time
filter
the
mixture
add
the
sugar,
and
place
the
jar
in
a
pan
of
hot
water,
and
boil
gently.
This
mode
preserves
the
finest
qualities
oi
the
fruit,
which
are
not
partially
lost
by
boihng,
as
in
the
previous
method.
437.
Coffee
Syrup.
1
pint
of
cofl*ee.
2
pints
of
syrup.
Make
a
strong
decoction
of
Mocha
colFee,
very
clear,
to