1381. Cherry Syrup

1381.    Cherry Syrup. Take 5 gallons cherry juice; let it ferment a few days; dissolve and boil 80 pounds of sugar; when clear, skim and strain.

1382. Syrup of Orange Peel

1382.    Syrup of Orange Peel. Reduce 2 ounces dried orange peel to coarse powder, put it in a small glass percolator, and pour deodorized alcohol slowly on it till 6 fluid ounces of tincture have passed: evaporate this spontaneously to 2 fluid ounces; triturate this with 1/2 ounce carbonate of magnesia, 1 ounce sugar and 1/2 a pint water gradually added; pour this on a filter, and when it ceases to pass, add water till a pint of filtrate is obtained; to this add 21/2 pounds sugar; dissolve with a gentle heat, and strain if necessary.

1383. Punch Syrup

1383.    Punch Syrup. Digest 8 ounces fresh lemon peel cut in small pieces and bruised, in 12 ounces Jamaica rum for 3 days, and strain. Mix 28 ounces strained lemon juice with 18 ounces rum; allow it to settle, and filter through paper. Dissolve 5 pounds powdered white sugar in 42 ounces rum at a gentle heat, and when cool, mix all the liquids together. This is in no way inferior to the most celebrated European punch syrups.