1374. Parrish's Strawberry Syrup

1374.    Parrish's Strawberry Syrup. Take 4 quarts fresh fruit; express the juice, and strain; add water until it measures 4 pints. Dissolve 8 pounds raw sugar in this by the aid of heat; raise it to the boiling point, and strain. If it is to be kept till the following season, it should be poured, while hot, into dry bottles, filled to the neck, and securely corked. This furnishes a key for the treatment of the whole family of fruit juices.

1375. Lemon Syrup

1375.    Lemon Syrup. Take 5 gallons lemon juice, 1 ounce best oil of lemons dissolved in h pint of alcohol; or the rinds of 16 lemons rubbed with sugar to extract the essential oil; dissolve 80 pounds of sugar in the juice, and boil for 2 minutes; skim, then strain.

1376. Orgeat Syrup

1376.    Orgeat Syrup. Take 10 pounds sweet almonds, 4 pounds bitter almonds; cover them with boiling hot water; let them stand till nearly cold, and peel them by pressing through your fingers; beat them in a stone or brass mortar to a very fine paste with some sugar, adding water slowly; press through a linen cloth, so as to get 5 gallons of a liquid resembling rich milk; dissolve in this liquid 80 pounds sugar; boil up once, and add 1 pint orange-flower water; then strain.

1377. Arrack Punch Syrup

1377.    Arrack Punch Syrup. Take 531/3 pounds sugar; 31/3 gallons water. Boil up well, then add 12/8 gallons lemon juice, and stir till the liquid is clear; pour it into a clean tub, and, when nearly cool, add 5 gallons Ba-tavia arrack, then filter.

1378. Syrup of Coffee

1378.    Syrup of Coffee. Take 10 pounds best Java coffee, fresh roasted and ground, and 6 gallons boiling water. Let it stand, well covered, till cool; strain and press; next dissolve in this infusion 80 pounds sugar; boil and skim for 2 minutes, and then strain.

1379. Cinnamon Syrup

1379.    Cinnamon Syrup. Take 1 ounce oil of Ceylon cinnamon, rubbed and dried up with carbonate of magnesia in a mortar, so as to make it a powder; put it in a filter bag, and pour 5 gallons water on it; pour the water over and over till it runs clear; get in this way 5 gallons clear high-flavored water; dissolve 80 pounds of sugar in the flavored water, and boil for 2 minutes; then skim and strain.

1380. Sirop Capillaire

1380.     Sirop Capillaire. Maidenhair Syrup. Take 1 pound maidenhair herb, and 51/2 gallons boiling water. Macerate till cold; strain without pressing, so as to get 5 gallons; take the whites of 3 eggs beaten to froth, and mix them with the infusion; keep back a quart of the liquid; then dissolve and boil in the above 80 pounds sugar by a good heat; when the scum rises, put in a little from the quart of cold liquid, and this will make the scum settle; let it raise and settle 3 times; then skim, and when perfectly clear add 1/2 pint orange-flower water; then boil once up again and strain.