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

22G

APPENDIX.

435. Grape Synip.

1^ pint of water. do. sherry. I lb. of elder flowers. 3 lbs. of sugar. Made the same way as violet syrup (see No. 434).

436. Haspberry Yinegar Syrup.

31 lbs. of sugar. 1 pint of raspberry juice. 2 pints of vinegar. As in making raspberry syi'up (see No. 422) white or red fruit may be used. White raspberries, however, re- quire the best loaf sugar and white wine vinegar, so as not to discolor the syrup. Clean the raspberries ; mash them in a pan, and put in a warm place, for a day or two, until they ferment ; strain them, and pour in the vinegar ; strain again ; add the sugar, and boil to the "pearl" (see No. 13). Another plan is to take whole raspberries (say 2 lbs., 1 1 pint of vinegar, and 2 lbs. of sugar), and put them in the vine- gar, and stand the jar, well-covered, in a shady place for 10 days. At the expiration of this time filter the mixture add the sugar, and place the jar in a pan of hot water, and boil gently. This mode preserves the finest qualities oi the fruit, which are not partially lost by boihng, as in the previous method.

Coffee Syrup.

437.

1 pint of cofl*ee. 2 pints of syrup. Make a strong decoction of Mocha colFee, very clear, to