61 / 244
Cl
and
Liqueurs.
syrup
will
be
found
sufficient
for
all
the
ordinary
requirements
of
making
liqueurs
and
similar
pur-
poses.
It
is
noteworthy
to
add,
that
it
will
be
found
best
to
employ
only
the
best
refined
sugar,
and
filtered
water,
soft
if
procurable
;
by
so
doing
it
often
saves
the
trouble
of
clarification,
which
invariably
becomes
necessary
when
inferior
ingre-
dients
are
used.
The
proportion
of
30
parts
of
sugar
to
1
6
parts
of
water
also
makes
an
excellent
syrup.
In
preparing syrups
employ
as
little
heat
as
possible.
The
best
plan
is
to
pour
the
water
cold
over
the
sugar,
and
let
it
slowly
melt
;
and,
when
well
saturated,
bring
it
up
to
the
boil
by
a
gentle
heat,
and
then
keep
simmering
to
the point
desired.
If
a
syrup
is
bottled
while
at
boiling
heat,
and
immediately
corked
and
tied
doAvn
with
bladder,
it
will
last
a
long
time
in
a
perfect
state.
Syrups
are
best
kept
in
a
cool
temperature.
To
make
Orgeat,
or
Syrup
of
Almonds
.
—
Take
lib.
of
sweet
and
1
oz.
of
bitter
almonds
;
blanch
them
;
beat
in
a
marble
mortar
to
a
smooth
paste
;
add
juice
of half
a
lemon
and
a
pint
of
barley-water
;
pass
this
through
a
sieve.
Again,
with
a
little
of
the
liquid
beat
up
the
residue
of
the
almonds
till
every
particle
is
thoroughly
mixed