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Syrups
with 12
oz.
of
the
sugar
and
2
oz.
of
the
water.
Mix
the paste
with
the
remainder
of
the
water,
strain
with
strong
expression,
add
the
remainder
of
the
sugar
and
dis-
solve
it
with
the
aid
of
a
gentle
heat. Lastly,
add
the
orange
flower
water
and
strain
the
syrup
again.
4.
—
Cream
syrup,
}4
pt.;
vanilla
syrup,
1
pt.;
simple
syrup,
H
pt-J
oil
bitter
almonds,
5
drops.
Pear
Syrup
Proceed
with
it
same
as
pineapple
syrup.
Peach
Syrup
Proceed
in
the
same
manner
as
for
strawberry
syrup.
Phosphated
Syrup
Syrup
phosphoric
acid,
50
per
cent.,
2
oz.;
phosphate
of
soda,
1
oz.;
simple
syrup,
1
gal.
Flavor
with
either
lemon
or
vanilla.
Pineapple
Syrup
1.
—
Proceed
as
for
raspberry,
but
the
hard
nature
of
this
fruit
requires
pounding
with
a
heavy
billet
of
wood
(not
metal)
in
a
tub
with
a
strong
bottom;
when
well
mashed
it
will
require
great
pressure
to
extract
all
the
juice
from
this
fruit.
A
cider
press
will
answer
the
pur-
pose,
and
14
lb.
of
sugar
to
a
gallon
of
juice
and
a
little
pure
acetic
acid.
Put
it
on&
slow
fire
and
stir
until
the
sugar
dissolves.
When
cold,
bottle
and
tie
down.
2.
—
Use
pineapples
of
good
flavor,
cut
or
chop
them
up,
and
set
aside
from
24
to
36
hours;
press
and
proceed
as
directed
for
strawberry
syrup.
3.
—
Take
a
convenient
number
of
the
fruit;
pare
and
mash
them
in
a
marble
or
porcelain
mortar,
with
a
small
quantity
of
sugar;
express
the
juice;
for
each
quart
of
juice
take
lj^
pt.
of
water
and
6
lb.
of
sugar;
boil
the
sugar
and
water
and
add
the
juice;
remove
from
the
fire;
skim
and
strain.
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47