47 / 258
Syrups
and
it
may
be
carried
out
in
various
ways.
For
instance,
fill
the
syrup
while
hot
in
quart
bottles,
previously
wanned,
and
fill
them
almost
full.
Cover
or
cork
the
bottles
tem-
porarily
until
the
syrup
cools
a
little
and
contracts
in
volume;
then,
having
heated
a
small
quantity
of
the
syrup,
refill
the
bottles,
cork
them
securely
and
wax
them.
A
great
variety
of
syrups
are
made
by
the
addition
of
proper
flavoring
ingredients
to
simple
syrup,
but
in
other
cases,
especially
when
the
juices
of
fruits
are
employed,
the
syrup
is
not
first
prepared
and
then
flavored,
but
the
processes
go
hand
in
hand.
In
such
instances
specific
instructions
will
be
given.
It
is
always
advisable,
when
fresh
fruit
can
be
obtained,
to
use
it
in
preference
to
the
essence.
One
general
recipe,
which
answers
for
nearly
all
fresh
fruit,
is
as
follows:
Use
nothing
but
the
very
best
fresh
fruit,
which
must
be
freed
from
stocks,
etc.,
and
crushed
with
a
wooden
instrument
(not
metal).
When
well
mashed,
let
it
stand
in
a
room
of
even
temperature
(about
68°
F.)
for
4
days,
which
will
give
sufficient
time
for
fermentation
to
take
place;
press
out
the
juice
from
the
fruit
and
let
it
settle
in
a
cool
cellar
for
2
days,
after
which
5
pounds
of
the
clear juice
is
to
be
simmered
with
9
pounds
of
loaf
sugar.
While
warm
strain
through
flan-
nel.
The
color
may
be
improved
by
a
solution of
some
coloring
agent.
It
is
advisable
to
add
to the
fresh
fruit,
before
setting
it
for
fermentation,
about
2
pounds
of
powdered
loaf
sugar
for
every 100
pounds
of
fruit.
When
cold,
it is
ready
for
bottling.
Cleanliness
should
be
strictly
ob-
served
in
all
the
utensils
used.
When
bottling
for
storing,
skim
the
top
of
any
floating
matter
from
the
syrups
in
the
large
pan,
and
see
that
no
residue
at
the
bottom
goes
into
the
bottles.
Most
of
the
syrups
not
made
of
fruit
may
have
a
little
mucilage
of
gum
arabic
added,
in
order
to
produce
a
rich
froth.
The
following
recipes
comprise
syrups
made
from
the
fruit
and
also
from
essences.
These
may
be
varied
to
suit
taste
and
requirements.
A
variety
of
syrups
have
been
brought
into
use
by
adding
the
27