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Syrups
2.
—
Simple
syrup,
4
pt.;
comp.
syrup
sarsaparilla,
4
fl.oz.;
caramel,
1J^
oz.;
oil
of
wintergreen,
6
drops;
oil
of
sassafras,
6
drops.
3.
—
Essence
of
sarsaparilla,
3
dr.;
solution of
caramel,
1
oz.;
gum
foam,
2
dr.;
simple
syrup,
enough
to
make
32
oz.
4.
—
Sassafras
bark,
bruised,
1
lb.;
licorice
root,
bruised,
7
oz.;
water,
2J^
gal.;
oil
of
sassafras,
1^4
dr.;
oil
of
wintergreen,
2
dr.;
alcohol,
95
per
cent.,
2
oz.
Boil
the
sassafras
and
licorice
in
the
water
half
an
hour.
Strain
through
flannel,
then
add
the
syrup.
Dissolve
the
oils
in
the
alcohol
and add
them
to the
syrup.
Agitate
the
mixture
freely.
Sherbet
Syrup
1.
—
Lemon
essence,
2
dr.;
orange
essence,
2
dr.;
pine-
apple
juice,
4
oz.;
solution
citric
acid,
2
oz.;
syrup,
^
gal.
Color
with
solution
of
cochineal.
2.
—
Vanilla
syrup,
3
pt.;
pineapple
syrup,
1
pt.;
lemon
syrup,
1
pt.
Simple
Syrup
Take
of
white
sugar
(com.),
14
lb.;
water,
1 gal.
Dis-
solve
with
the
aid
of
a
gentle
heat,
strain
and
when
cold
add
the
whites
of
2
eggs,
previously
rubbed
with a
por-
tion
of
the
syrup,
and
mix
thoroughly
by
agitation.
(The
egg
albumen
is
added
to
produce
froth.)
Strawberry
1.
—
Put
2
parts
of
strawberries
deprived
of
the
calyx,
without
crushing
them,
into
a large-mouthed
jar;
add
to
them
2%
parts
of
sugar
and
frequently
shake,
keeping
the
vessel
in
a
cool
place.
The
sugar
absorbs
the
juice,
leaving
the
fruit
shriveled
and
tasteless,
the
latter
being
removed
by
means
of
a
strainer
without
pressure.
Mix
the
clear
syrup
with
20%
of
alcohol.
2.
—
Proceed
as
for
Raspberry
Syrup
3,
but
the
fruit,
being
more
stubborn,
will
require
a
good
beating
with
the
spatula
to
mash
them;
when
they
have
stood
3 or
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