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

JJECIPI^S FOR SMALL QUANTITIES.

223

No. 17); whilst adding the almond milk let the pan of hot sugar be off the fire ; when mixed give another boil up ; then remove the pan from the fire, and stir the syrup until cold ;* pour in a small portion of the tincture of orange flowers, or the least drop of the essence of neroly, and pass the mixture again through a cloth ; give the bottles an occasional shake for a few days afterward ; it will k?ep the syrup from parting.

425. Morello Cherry Symp.

2 lbs. of Morello cherries. 4 lbs. of sugar.

See that the cherries are ripe, and, having stoned them, mash them in a colander or sieve, pressing out the juice into a pan. or basin; let the juice stand for a day or two, then strain through a flannel bag until very clear ; boil your clarified sugar to a "crack" (see No. 17), and pour the juice in, in the proportion of one pint of juice to 2 lbs. of sugar ; stir it well on the fire with a skimmer, and give it one or two boils ; if any scum rises take it off ; let it thoroughly cool; then bottle off, or put them in deep jars, and tie down with bladders.

426. Mulberry Syrup.

2 pints of mulberry juice. 2f lbs. of sugar. Mulberries do not require so much sugar as raspberries (see Xo. 422). Mash the mulberries, and proceed as with cherry syrup (see No. 425). See that the mulberries are uniformly ripe.

* Tiiis is <1

Hie to keep it from separating and splitting up n.fter boiog

bottled