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Syrups
syrup
or
glucose
by
the
addition
of
aqueous
extract
of
guaiac
wood.
The
wood,
finely
rasped,
is
boiled
down
to
the
condition
of
an
extract.
This
is
shaken
up
with
ether,
or
a
mixture
of
alcohol
and
ether,
to
get
rid
of
the
resinous
matters
taken
up
in
boiling.
Some
manufac-
turers
attain
the
desired
end,
though
not
so
completely,
by
adding
cold
water
to
the
aqueous
extract
while
still
hot,
which
causes
the
resinous
matter
to
precipitate.
After
standing
a
little
the
clear
extractive
is
poured
off
and
is
ready
for
use.
It
is
said
that
when
a
proper
mix-
-
ture
of
cane
syrup
and
glucose
is
used
the
imitation
of
the
maple
flavor
is
so
near
as
to
puzzle
an
expert.
b.
—
Make
a
solution
of
white
sugar,
two
in
one;
bring
to
a
boil
and remove
from
the
fire;
then
add
to
it
strips
of
the
inner
bark
of
hickory
(carya
alba)
or
white
heart
hickory
(carya
tomentosa),
^
oz.
to
each
pint
of
syrup;
let
stand
10
minutes
and
strain.
c.
—
Red
corn
cobs,
4;
water,
2
pt.;
enough
light
brown
sugar.
Boil
the
cobs
in
the
water
until
the
latter
is
quite
red,
strain
and
add
sufficient
sugar
to
make
a
heavy
syrup.
When
cold
the
flavor
is
very
pleasant
to
the
taste.
Marshmallow
Syrup
1.
—
Orange
flower
water,
4
oz.;
gum
arabic,
12
dr.;
extract
vanilla,
J^
oz.;
syrup
simp.,
8
pt.
2.
—
Rock
candy
syrup,
7
pt.;
powdered
gum
acacia,
10
dr.;
orange
flower
water,
4
pt.;
citric
acid,
4
dr.;
water,
enough
to
make
1
gal.
3.
—
Althea
root,
cut
20
grams;
sugar,
480
grams;
dis-
tilled
water,
q.
s.
1,000
grams.
The
althea,
previously
washed
with
cold
water,
is
macerated
for
2
hours
in
400
grams
cold
distilled
water.
In
the
strained
liquid
480
grains
of
sugar
are dissolved
and
then
sufficient
water
added
to
make
1,000
grams
of
syrup.
Mint
1.
—
Make
syrup
of
V/i
oz.
peppermint
essence,
4
dr.
vanilla
extract,
1
oz.
solution
citric
acid,
3^
gal.
syrup,
43