Syrup of Lemon. a

Solution of Citric Acid (1 to 10). .

3 11. ounces.

Spirit of Lemon.................

11/2 fl. ounces.

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

8 pints.

Tincture of turmeric sufficient to color.

Mix well.

Syrup of Lemon. b

Oil of Lemon......................................

20 drops.

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

1 ounce.

Tartaric Acid.......................................

2 drams.

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

1 gallon.

Sugar and water, of each sufficient.

Rub the Oil of Lemon with a little sugar and afterwards with a portion of the syrup, and having dissolved the Acids in a gill of water, mix the whole thoroughly together.

"This syrup is now almost universally made from citric or tartaric acid and oil of lemon, instead of lemon juice, and is superior to that sometimes made from inferior lemons.

"Citric acid is preferable to tartaric acid for preparing the syrup; when made from the former acid it has a more agreeable taste, which it retains longer unimpaired.

"The syrup made with either acid, when kept long, is liable to throw down a white granular deposit of grape sugar. A 'turpentine taste' is very common in the lemon syrup which is manufactured and sold wholesale, and may be frequently due to the employment of old or impure oil of lemon."

Syrup of Lemon. c

Lemon Peel (fresh); Alcohol (deodorized); of each, equal parts by weight.

Mix and macerate for twenty-four (24) hours in a covered vessel, after which the alcohol is drawn off by distillation.

This spirit of lemon is used by adding -

Spirit of Lemon..................

30 parts.

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

.750 parts.

Orangeflower Water . . ..........

30 parts.

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

15 parts.

Dissolve the Citric Acid in the Orangeflower Water and mix all well together.

Such a lemon syrup is said to be far superior, both in flavor and durability, to that made either from the freshly expressed juice or from citric acid and oil of lemon.

Syrup of Lemon. d

Lemons (select)..................

1 dozen.

Water (hot)....................

4 pints.

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

6 pounds.

Cut the Lemons and bruise in a wedgewood mortar; add the Hot Water, let stand at a very gentle heat for twenty (20) minutes; add the Sugar, dissolve, express, and make up to one (1) gallon by addition of thin syrup. This syrup must not be used with cream.

By the same process, and in the same proportions, an excellent orange fruit syrup may be made by the above formula for lemon, substituting orange fruit.