1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OP SYRUPS.

300

Simple syrup, quart and

Syrup of Peach Blossoms.

; blanched bitter almonds, half a pound ;

sweet

a half

almonds, blanched, one pound ; rub the almonds to a paste in a mortar, with five ounces of orange flower water, and strain the mass through a coarse linen cloth ; add to this strained product four ounces es- sence of lemon ; half an ounce balsam of Peru ; half an ounce spirit of nutmegs ; warm the syrup and mix. This syrup is sometimes colored a peach blossom color, with cochineal ; when this is desired the sy- rup will have to be made with water colored with cochineal, and the ingredients added while the syrup The other plan is to color the syrup by the addition of red rose syrup, or by a strong iincture of cochineal in spirit. is cooling.

Simple syrup, one gallon ,

Syrup of Sarsaparilla.

two ounces, dissolved in water,

well burnt sugar,

three ounces

; then dissolve in half a glass of alco-

oil of sassafras, oil of aniseed, of each eight

hol,

oil of partridge berry, four drops ;

mix, by

drops ;

and the burnt

adding the spirit containing the oils,

Biigar, This syrup is not medicated, and will not create an unpleasant sensation in the weakest stomach, and yet it contains all that is per- ceptible to the palate of the medicated formula. and stir well.