1862 The Bartender's Guide price $2,50 by Jerry Thomas

RECIPES FOR SMALL QUANTITIES.

221

If not sufficiently boiled, after a time it is apt

ciso point.

to become mouldy ;

and if boiled too much, it will grain a

little, and thus become candied. Sau

422. Raspberry Symp.

2 pints of filtered raspberry juice. 4| lbs. of sugar. Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. ISTow filter the juice through a close flannel bag, or blotting-paper, and add sugar in the proportion mentioned above ; this had better be pow- dered. Place the syrup on the fire, and as it heats skim it carefully, but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way, and prevents the sides crusting and burning. When dissolved to the " little pearl" (see No. 12) take it off"; strain through a cloth; bot- tle when cold ; cover with tissue-paper dipped in brandy and tie down with a bladder.

423. Currant Syrup.

2 pints uf currant juice. 41 lbs. of sugar.

Take as many cm'rants (which can be mixed, white and red) as you think sufficient (about 6 lbs.), and pick them over. Now mash and ferment, as in the instructions for making raspberry syrup (see No. 422). This done, add