This section is from the book "The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation", by Pierre Lacour. Also available from Amazon: Manufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation.
Those syrups that are prepared from fruits, should be made with great care. The fruit should be fully ripe, and freed from all its natural attachments, as stems, leaves,etc, and from all other impurities, without being previously crushed. It should be put into canvas or woollen bags, which should be about two thirds full when placed under the press; the expressing force should be gradually increased so as to effectually remove the juice with as little of the fibre of the fruit as possible. It is customary to make a pint of syrup from a pint measure of the fruit, and if the expressed juice is insufficient for the purpose, to dilute it with water. .
In dissolving the sugar, as short an exposure to heat as possible is desirable. Some dissolve the sugar in a portion of the juice with heat, and add the remainder a few minutes before removal from the fire. Some fruits contain so much pectin, that their syrups are apt to gelatinize; this is particularly the case with currants and raspberries. To prevent this, the strained juice must be allowed from eight to fifteen hours, according to the temperature, in order to ferment. The juice separates into two portions, the upper thick, the lower clear. The latter is to be separated by straining, and made into a syrup with the usual proportion of sugar; and another method of preventing this result is by pressing the juice through a cloth.
Syrup of Mulberries. - Take of mulberry juice, strained, one pint; refined sugar, two pounds and a half; whiskey, brandy, or neutral spirit, half a glass; dissolve the sugar in the mulberry juice, with a gentle heat, and set aside for twenty-four hours, then remove the scum, and pour off the clear liquor from the dregs, if there be any, and lastly, add the spirit.
Strawberry Syrup. - Take of strawberry juice, strained, one pint; refined sugar, two pounds and a half; spirit, half a glass; prepared as mulberry syrup, and when the syrup cools, add a tea-spoonful of acetic ether, and bottle tightly.
Raspberry Syrup. - Same as the last, only substituting rum for whiskey; the rum yields an agreeable aroma.
Raspberry syrup is apt to gelatinize; the strained juice should be allowed to stand from eight to fifteen hours, according to the temperature, in order to ferment. The juice separates into two portions; the upper thick, the lower clear; the latter is to be separated by straining, and made into a syrup, with the usual proportion of sugar.
Lemon Peel Syrup. - Strong tincture of lemon peel, one ounce; simple syrup, fifteen fluid ounces: mix.
Syrup of Ginger. - Simple syrup, seven ounces and a half; essence of ginger, half an ounce; mix by stirring well together
Syrup of Orange Peel. - Strong tincture of orange peel, one ounce; simple syrup, eight ounces; mix.
Syrup of Vanilla. - Simple syrup, fifteen ounces spirit of vanilla, one ounce; mix.
Syrup of Neroli.. - Simple syrup, pint and a half; essence of orange, one ounce; spirit of orris-root, half an ounce; this is made by digesting four ounces of orris-root, powdered, with five ounces of neutral spirit, for thirty-six hours. Any of these articles can be found at the druggists. One grain of musk dissolved in an ounce of alcohol greatly improves the above. The whole of the above, to be Well mixed, should be warmed something above blood heat.
Syrup of Jessamine. - Simple syrup, pint and a half; spirit of orris-root, one ounce; essence of ber-gamot, two drachms; essence of lemon, one drachm; essence of cinnamon, five drops ; slightly warm the syrup, and add the essences.
iSyrup of Cologne. - Simple syrup, pint and a half; warm the syrup, and add while stirring, oil of ber-gamot, two drachms; oil of lemon, thirty drops; oil of rosemary, fifteen drops; pure alcohol, three ounces; allow the oils to dissolve in the alcohol for one hour.
Syrup of Peach Blossoms. - Simple syrup, quart and a half; blanched bitter almonds, half a pound; sweet almonds, blanched, one pound; rub the almonds to a paste in a mortar, with five ounces of orange flower water, and strain the mass through a coarse linen cloth; add to this strained product four ounces essence of lemon; half an ounce balsam of Peru; half an ounce spirit of nutmegs; warm the syrup and mix.
This syrup is sometimes colored a peach blossom color, with cochineal; when this is desired the syrup will have to be made with water colored with cochineal, and the ingredients added while the syrup is cooling. The other plan is to color the syrup by the addition of red rose syrup, or by a strong tincture of cochineal in spirit.
Syrup of Sarsaparilla, - Simple syrup, one gallon, Well burnt sugar, two ounces, dissolved in water, three ounces; then dissolve in half a glass of alcohol, oil of sassafras, oil of aniseed, of each eight drops; oil of partridge berry, four drops; mix, by adding the spirit containing the oils, and the burnt sugar, and stir well. This syrup is not medicated, and will not create an unpleasant sensation in the weakest stomach, and yet it contains all that is perceptible to the palate of the medicated formula.
Syrup of Wine. - White sugar, six pounds; water, three pints; dissolve the sugar, by the aid of heat, in the water; add half an ounce of catechu to four pints of raisin spirit, or spirit of prunes. This is made by digesting one and half pounds of prunes in half a gallon neutral spirit for several days, and mix the mass. Some manufacturers use Jamaica rum and brown sugar for this wine. Whiskey is sometimes used, and a flavor imparted to it by the addition of one ounce of acetic ether to the above.
The preceding syrups are employed for flavoring drinks, soda water, etc.
Simple Syrup. - Take refined sugar, two pounds and a half; water, one pint; dissolve the sugar by the aid of heat in the water, and remove the scum, if any rises, and strain the solution while hot through a flannel bag.
Syrup of Violets. - Take of fresh violets one pound; boiling water, two pints and a half; infuse the flowers for twenty-four hours in the water, in a covered glass or earthenware vessel, and strain the water from the violets without squeezing, and dissolve six pounds of sugar in the filtered liquor, and proceed as for other syrups. This syrup, when prepared in pewter-lined vessels, is of a beautiful blue color This color will, in the course of time, fade.
Syrup of Red Roses. - Take of dried red rose pe tals. two ounces; infuse the roses in a pint of water for twelve hours; the water should be boiling when the roses are added; after they have infused, strain the liquid, and dissolve two ounces of sugar in it, and proceed as for other syrups.