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Syrups
stones
or
pits
of
the
fruit;
express
the
juice,
set
it
aside
for
three
days
to
undergo
fermentation,
and
proceed
ac-
cording
to
the
directions
given
for
strawberry
syrup.
2.
—
Crush
the
cherries,
pits
and
all,
in
a
stone
or
wooden
mortar.
Express
the
juice,
add
about
a
pound
of
sugar
for
each
pint
of
it,
heat
to the
boiling
point
and
strain.
While
the
syrup
is
still
hot,
pour
it
into
bottles
which
have
been
boiled
and
are
of
about
the
same
temperature
as
the
syrup
and
cork
or
plug
the
bottle's
mouth
with
antiseptic
cotton.
When
wanted
for
use,
dilute
with
plain
syrup
and add
about
an
ounce
of
a
saturated
solu-
tion
of
citric
acid
to
each
gallon
of
the
diluted
syrup.
3.
—
It
is
best
to
use
as
far
as
possible
the
black
varieties,
which
are
of
fine
flavor
and
good
color.
Stone
the
cher-
ries,
pound
about
one-tenth
of
the
stones to
a
paste,
mash
and mix
well
together,
let
stand
for
a
short
time,
stirring
it
occasionally,
and
strain.
4.
—
Essence
of
cherries,
4
oz.;
citric
acid,
3^
oz.;
cane
sugar,
6
oz.;
distilled
water,
10
pt.;
liquid
cochineal,
sufficient.
Dissolve
the
sugar
in
the
water,
and,
when
cold,
add
the
other
ingredients.
5.
—
Stem
and
wash
1
qt.
of
cherries.
Stone
the
cherries
and
pass
through
the
chopper
and
add
syrup
to
make
2
qt.
Cleanliness
should
be
observed
in
all
the
processes.
Utensils
and
machine
should
be
washed
before
the
next
fruit
is
prepared,
and
when
the
work
is
finished
all
utensils
and
machines
should
be
carefully
washed and
dried.
6.
—
Cherry Phosphate
Syrup.
—
Cherry
juice,
3
pt.;
sugar,
6
lb.;
water,
1
pt.;
acid
phosphate,
4
oz.
Bring
to
boil
and
when
cool
add
acid
phosphate.
7.
—
Wild
Cherry
Syrup.
—
a.
—
Ground
wild
cherry,
2
lb.;
water,
1
gal.
Infuse
for
24
hours,
express
and
add
sugar,
91b.
b.
—
Wild
cherry
bark
(in
coarse
powder),
5
oz.
Moisten
the
bark
with
water
and
let
it
stand
for
24
hours
in
a
close
vessel.
Then
pack
it
firmly
in
a
percolator
and
pour
water
upon
it
until
1
pt.
of
water
is
obtained.
To
this
add
sugar,
28
oz.
3
31