The U. S. formula for syrup of raspberry produces a similar preparation, but contains more alcohol than the preceding one.

The additional precaution is added here, however, to avoid the use of tinned vessels, and keep in a cool and dark place.

Fruit Syrup of Raspberry. a

This may be made by preserving the fruit as follows: Three (3) quarts of raspberries are pulped (mashed) with an equal weight of sugar, heated by water bath in fruit jars, and sealed. When wanted for use, open this quantity, mix thoroughly with enough thin syrup to make one (1) gallon, and strain.

When fruit juice or fresh fruit cannot be had, and a fine quality of canned fruit is obtainable, the contents of a can may be pulped, heated gently and strained; if necessary, it may have more sugar added to make a denser syrup to keep it better for stock, and when wanted for use, dilute with water or thin syrup before placing in the fountain.

The two foregoing formulas are given for raspberry, but as will be evident on thought, any fruit capable of being treated in the manner given in the above formulas can be prepared by the same processes. We note these facts so that they may not be overlooked, and give samples only to economize space.

Fruit Syrup of Raspberry. b

Raspberry Juice ..........................

32 fl. ounces.

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

128 ounces.

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

32 fl. ounces.

Mix the Raspberry Juice and Water, and dissolve the Sugar, by percolating, with the mixture.