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Syrups
pulpy
mass.
When
of
the
proper
consistency
remove
to
a
half-gallon
salt-mouthed
glass
jar
and add
1
pt.
of
95
per
cent,
alcohol.
Set
aside
for
2
weeks,
shake
at
inter-
vals
and
press
the
juice
out
through
a
strong
wet
muslin
strainer
and
filter.
Two
parts
of
this
extract
to
4
parts
of
syrup
will
be
sufficient
for
making
Prune
Syrup.
Raspberries
1.
—
Simple
syrup,
6
pt.;
water,
2
pt.;
tartaric
acid,
2oz.;
essence
raspberry,
2
oz.
Coloring
sufficient.
Color-
ing
for
raspberry,
blackberry,
etc.,
syrups
may
be
made
by
boiling 1
oz.
cochineal
with
J^
teaspoonful
cream
of
tartar;
filter.
2.
—
Take
any
quantity
of
fully
ripe
fruit;
free
them
from
stalks;
place
them
in
a
tub
and
crush
them
with
a
wooden
spatula;
after
they
have
been
mashed,
let
them
remain
for
3
or
4
hours,
and
strain
the
crushed
berries
through
a
strong
flannel
bag
or
strainer
into
a
suitable
vessel.
Dissolve
%
oz.
citric
acid
in
3
oz.
water
and add
this
quantity
to
each
gallon
of
juice;
mix
14
lb.
broken
sugar
to
every
gallon
of
juice;
put
on
a
slow
fire
and
stir
until
all
the
sugar
is
dissolved
(not
boil)
;
take
off
the
fire
and
when
cold
bottle
and
cork
for
future
use.
If
too
thick
when
cold,
it
may
be
brought
to
a
proper
con-
sistency
by
the
addition
of
water.
3.
—
Take
fresh
berries
and
inclose
them
in
a
coarse
bag;
press
out
the
juice,
and
to
each
quart
add
6
lb.
white
sugar
and
1
pt.
of
water;
dissolve,
raising
it
to
the
boiling
point;
strain;
bottle
and
cork
hot,
and
keep
in
a
cool
place.
Raspberry
syrup
is
improved
by
adding
1
part
of
currants
to
4
parts
of raspberries.
4.
—
Raspberries,
5
qt.;
white
sugar,
12
lb.;
water,
1
pt.
Sprinkle
some
of
the
sugar
over
the
fruit
in
layers,
allow-
ing
the
whole
to
stand
for
several
hours;
express
the
juice
and
strain,
washing
out
the
pulp with
the
water;
add
the
remainder
of
the
sugar
and
water;
bring the
fluid
to
the
boiling
point
and
then
strain.
This
will
keep
for
a
long
time.
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