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Beverages
—
N
on-
Alcoholic
4
hours,
strain
and
press
the
juice
out
by
squeezing the
strainer
between
the hands.
Add
to
the
juice
the
same
quantity
of
citric
acid;
dissolve
in
each
gallon
14
lb.
of
loaf
sugar;
simply
warm
the
juice
sufficiently
to
dissolve
the
sugar;
take
from
the
fire,
and
when
cold
bottle
and
cork
till
required.
3.
—
Take
of fresh
ripe
strawberries,
10
qt.;
white
sugar,
24
lb.;
water,
}£
gal.
Spread
a
portion
of
the
sugar
over
the
fruit,
in
layers,
let
it
stand
4
or
5
hours,
express
the
juice,
strain,
washing
out
the
marc
with
water;
add
remainder
of
sugar
and
water,
raise
to
the
boiling
point
and
strain.
4.
—
Use
strawberries
of
a
good
flavor.
Do
not
forget
that
if
the
berries
possess
no
flavor,
you
cannot
expect
to
obtain
a
syrup
of
fine
flavor.
Avoid
also
rotten
berries,
because,
unless
you
do,
you
may
be
sure to
find
as
flavor
the
smell
of
the
rotten
berries
in
your
syrup.
Mash
the
fruit
in
a
barrel
or other
suitable
vessel,
by
means
of
a
pounder,
and
leave
the
pulp
for
12
or
24
hours
at
a
tem-
perature
between
70
and
80°;
stir
occasionally,
press,
set
the
juice
aside
for
one
night,
add
for
every
pound
avoirdu-
pois
of
juice
1
oz.
avoirdupois
of
cologne
spirit
or
deodo-
rized
alcohol;
mix,
set
aside
for
another
night
and
filter
through
paper.
For
1
lb.
of
the
filtered
juice
take
1J£
lb.
of
sugar
and
heat
to
the
boiling
point,
taking
care
to
remove
from
the
fire
or
turn
off
the
steam
as
soon
as
the
mixture
begins
to
boil;
remove
the
scum
and
bottle
in
perfectly
clean
bottles,
rinsed
with
a
little
cologne
spirit.
This
syrup,
as
well
as
those
made
by
the
same
process,
is
strong
enough
to
be
mixed
with
two
or
three
times
its
weight
of
simple
syrup
for
the
soda
fountain.
5.
—
Strawberry
juice,
8
oz.;
cochineal
coloring,
2
dr.;
gum
foam,
1
dr.;
simple
syrup,
enough
to
make
32
oz.
A
good
strawberry
flavor
is
one
of
the
hardest
to
get,
and
one
of
the
most
unsatisfactory.
Still
it is
not
advisable
to
be
without
even
a poor
article.
6.
—
Remove
the
hulls
from
a
quart
of
strawberries
and
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