1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OF SYRUPS.

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When the juice is too thick, dilute it with water. It is customary to make a pint of syrup from a piut measure of the fruit.

Pineapple Syrup. This can be made in the same manner as blackberry, or by slicing the fruit, alter- nating the slices with layers of powdered sugar, permitting them to stand twenty-four hours, and then expressing the syrup formed. Each pound of the pared fruit, with thirty ounces of sugar, should yield, with the requisite quantity of water, two pints of

syrup.

These

syrups will have their aromatic arorna

greatly impaired by heat.

v

SYRUPS PREPARED FROM FRUITS.

Those syrups that are prepared from fruits, should be made with great care. The fruit should be fully and freed from all its natural attachments, as stems, leaves, &c., and from all other impurities, without being previously crushed. It should be put into canvas or woollen bags, which should be about two thirds full when placed under the press ; the ex- pressing force should be gradually increased so as to ripe,

remove the juice with as little of the fibre

effectually