81 / 244
and
Liqueurs.
81
maiden-liair
fern
(
Adiantum
pedatum),
infused
in
2
pints
of
boiling
water
;
strain
;
add
5
pints
clari-
fied
S 3
a’up
;
pour
the
boiling
syrup
over
2
oz.
more
of
maiden-liair
;
re-infuse
for
two
hours,
and
again
strain.
Syrup
of
Cream,
for
Travelling.
—
Equal
quanti-
ties
of
pounded
loaf-sugar
and
cream,
well
mixed
;
bottled
and
closely
corked
and
sealed in
2
oz.
wide-mouth
phials,
so
as
to
only
open
sufficient
enough
for
a
meal.
Syrup
of
Rose.
—
Use
of
damask-rose
petals,
12
oz.
;
refined
sugar,
3lbs.
;
boiling
water,
1
\
pint
rectified
spirit, 2|-
fluid
oz.
;
macerate
the
rose
petals in
the
water
for
12
hours;
filter
;
evaporate
in
a
water
bath
to
2
quarts
;
add
the
sugar
;
strain
clear
;
when
cold,
add
the
spirit.
Syrup
of
Citric
Acid.
—
1
oz.
of
citric
acid
dissolved
in
1
oz.
of
water
;
tincture
of
lemon-peel,
30
drops
;
well
mix
;
add
1
pint
of
syrup.
Syrup
of
Violets.
—
Macerate
ljlb.
fresh
violet
flowers,
free
from
stalk,
in
1
pint
distilled
soft
water,
for
two
days,
closely
covered
;
then
press,
strain,
filter
clear
;
add
21bs.
of
sugar
;
boil
to
a
syrup
;
when
cool,
add
1
\
fluid
oz.
of
spirit.
Syrup
of
Ginger.
—
To
tincture
of
ginger,
\
fluid
oz.,
add
clarified
syrup,
\
pint.
G