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80
Syrups
Ratafia
de
Brou
de
Noix.
—
15
young
walnuts,
ripe
for
pickling,
1
pint
brandy,
^lb.
sugar
;
digest
for
four
months
;
press
out
the
liquor
;
filter
;
will
be
fit
for
use
in
six
weeks.
Ratafia
de
Cassis.
—
Eipe
black
currants,
2Jlbs.
;
loaf-sugar,
ljlb.
;
cloves
and
cinnamon,
of
each
1
drachm
;
proof
spirit,
3
pints
;
digest
three
days
;
strain
after
cleaning.
Almond
Syrup.
—
Beat
3
oz.
of
sweet
and
2
oz.
of
bitter
almonds,
blanched
in
a
%
marble
mortar
to
a paste
;
add
2
tablespoonfuls
of
orange-
flower
water,
\
pint of
cream,
1
pint
of
milk
(thoroughly
strain),
with
^
pint
of
water
;
sweeten
with
clarified
syrup
to
the
taste
;
add
\
oz.
gum
arabic,
dissolved
in
the
milk,
and
J
oz.
spirits
of
wine.
Sirop
d’
Absinthe.
—
Macerate
for
24
hours,
or
more,
in
3
pints
of
water,
lib.
of
fresh
worm-
wood
tops
(
Artemisia
absinthium
)
;
strain
with
pressure
;
add
4
pints
of
clarified
syrup,
and
1
tablespoonful
of
pure
spirit.
Sirop
d’
Ananas.
—
1-
pint
of
pine-apple
juice,
fermenting
two
days with
the
residue
of
the
fruit
strain;
add
lib.
of
sugar;
boil for
three
minutes
;
skim,
and
strain
clear.
Sirop
de
Capillaire.
—
Take
4
oz.
Canadian