1369. To Make Syrups for the Manufacture of Cordials and Liquors

1369.    To Make Syrups for the Manufacture of Cordials and Liquors. Take 1 pint of water to every 2 pounds of sugar used; this proportion will make a fine syrup, about 32o Baum'e, but the manufacturer often requires weaker syrups when preparing inferior cordials, and the easiest method of ascertaining the proper point of concentration is by the use of that variety of Baum'e's hydrometer, called a saccharometer. Beat up the whites of 2 eggs (if you are clarifying about 10 pounds of sugar, or mix in this proportion), until it is very frothy, and then mix in with the rest.

1370. Plain Syrup

1370.    Plain Syrup. Put into a very clean copper, 100 pounds loaf sugar and 3 gallons water; take the white of 12 good eggs, whisk them up to a froth in a pan, and put them into a copper before the fire is lighted ; stir them well in the sugar, make a good fire, and let the mixture be still. As it comes toward boiling, the scum will rise; be particular not to let it bubble or boil, but simmer; as soon as the scum is seen to break through the edge of the copper, damp the fire, and take off the first scum; then stir it up and let it simmer; keep skimming it until it becomes clear and bright, and the scum as white as milk; then draw your fire, and take it out of the copper, and it will be fit for use. The quantity thus made will be 10 gallons.

1371. Gum Syrup

1371.    Gum Syrup. Dissolve 20 pounds best clear white gum-arabic in 4 gallons water nearly boiling hot; take 60 pounds sugar, melt and clarify it with 1 gallon water, add the gum solution, and boil for 2 minutes.

1372. Raspberry Syrup

1372.    Raspberry Syrup. This syrup is sometimes used to give a vinous body and flavor to brandy. It is made of 2 pints filtered raspberry juice, and 41/4 pounds 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 3 days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag, or blotting-paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but do not let it boil; or mix it in a glass vessel or earthenware jar, and place in a pan of water on the fire. (This is simply a water-bath.) When the syrup is dissolved, so that when you dip your fore-finger in it and apply it to the ball of your thumb, and then separate the thumb and finger, the fine thread of syrup reaches from each without breaking, take it off; strain through a cloth; bottle when cold; cover with tissue paper dipped in brandy, and tie down with a bladder until wanted for use.

1373. Imitation Raspberry Syrup

1373.    Imitation Raspberry Syrup. Dissolve 50 pounds white sugar in 10 gallons water; then make an infusion of 1/2 pound powdered orris root in 1/2 gallon boiling water, in a covered vessel, stirring occasionally as it cools, and when cold, filter through flannel; stir this infusion into the syrup; then stir in 1/2 pound tartaric acid previously dissolved in 1 quart water. Color the mixture with 1/4 to 1/2 gallon cherry juice, using more or less, as required to produce the desired color. This produces a splendid imitation of raspberry 6yrup at a comparatively trifling cost.