Sweet Orange Peel (fresh, deprived of the inner white layer and cut in small pieces)......

2 1/2 ounces.

Alcohol (deodorized).......................

3 fl. ounces.

Precipitated Phosphate of Calcium

1/2 ounce.

Sugar...............................................

28 ounces.

Water (sufficient to make) .................

2 pints.

Macerate the Orange Peel with the Alcohol for seven (7) days, then express the liquid.

Rub this with the Precipitated Phosphate of Calcium and thirteen (13) fluid ounces of water, gradually added; filter the mixture, and pass through the filter enough water to make seventeen (17) fluid ounces. Lastly, add the Sugar, dissolve it by agitation, without heat, and strain.

Syrup of Orange. a

Oil of Orange (fresh)..............

10 drops.

Citric Acid........................

1/4 ounce.

Syrup..........................

4 pints.

Rub the Citric Acid with the Oil, then with the Syrup. Mix well and color with tincture of turmeric, if desired.

Syrup of Orange. b

Syrup of Orange (U. S.).........

1 pint.

Citric Acid.......................

45 grains.

Dissolve the Citric Acid in the Syrup of orange and color with tincture of turmeric, if desired.

Syrup of Orange. c

Take of oranges, the fresh fruit, a convenient number, grate off the yellow outside peel, cut the oranges and express the juice; to each quart of which add -

Water...........................

1 pint.

Sugar............................

6 pounds.

Mix the Sugar and the grated orange peel, add the mixed Water and orange juice, and apply a gentle heat until the Sugar is dissolved, then strain.

One dozen oranges will make from one and a half to two gallons of syrup.

Syrup of Red Orange

This syrup may be made from the red variety of orange by the same process as given in the above formula. We think, however, it is frequently made by adding some coloring matter to the ordinary orange syrup. Even the red oranges themselves are said to be often colored by pricking and injecting a solution of red aniline.