Syrup Of Lemons

A pint of fresh lemon juice, a pound and a half of lump sugar; dissolve it in a gentle heat, scum it, and add an ounce of thin cut lemon-peel; let them all simmer together for a few minutes. "When cold, bottle it and cork it closely, and keep it in a cool place.

Or,

Dissolve an ounce of crystallized lemon-acid in a pint of clarified syrup.

Orange Syrup, For Puddings

Squeeze the oranges, and strain the juice from the pulp into a large pot, and boil it up, with a pound of fine sugar to each pint of juice; skim it "well: let it stand till cold, and then bottle it, and cork it well.

Syrup Of Orange Or Lemon Peel

Fresh outer rind of Seville orange or lemon-peel, three ounces, apothecaries' weight; boiling water, a pint and a half: infuse them for a night in a close vessel; then strain the liquor; let it stand to settle; and having poured it off clear from the sediment, dissolve in it two pounds of double refined and finely pounded loaf sugar, and make it into a syrup with a gentle heat.

Observations

In making this syrup, the sugar must be dissolved in the infusion with as gentle a heat as possible, to prevent the exhalation of the volatile parts of the peel. This syrup possesses a great share of the fine flavour of the orange, or lemon-peel.

Syrup Of Nutmegs

Nutmegs grated, two ounces; boiling water, a pint; digest in a close vessel for twenty-four hours; strain, and add to it a pound of double refined and powdered loaf sugar, and an egg beat up with a little cold water: boil up together, skim it perfectly clean, and reduce it to a syrup: when cold, add a quarter pint of brandy to it.

Observations

This syrup is strongly impregnated with the nutmeg, and is a. most agreeable and convenient ingredient in puddings, etc, and all sweet dishes in which nutmegs are used. Cloves, cinnamon, and mace, may be prepared in the same manner.

Syrup Of Vinegar

Let two pints and a half of the best distilled wine vinegar be boiled with three pounds and a half of lump sugar, till a syrup is formed: this solution is a very pleasant and cheap substitute for the syrup of lemons.

The juice of mulberries, raspberries, and black currants, may be incorporated with syrup in a similar way; and are cooling, pleasant drinks, which may be advantageously employed for mitigating thirst in bilious and inflammatory disorders.

Tarragon Vinegar

Is a very agreeable addition to soup and salad sauce, and is thus made. Put a quarter pound of fresh gathered tarragon leaves (which should be gathered just before it flowers.) into a jar, with a quart of the best distilled wine vinegar, for the space of fourteen days, in a warm situation, when it should be strained through a flannel bag: add a drachm of isinglass, and put it into a dry jar; let it stand four-and-twenty hours, till it is fine; pour it into half pint bottles; cork them carefully, and keep them in a dry place.

Observations

You may prepare elder-flower and other vinegars in the same manner: elder and tarragon are those in most general use in this country. Our neighbours, the French, prepare vinegars flavoured with celery, cucumbers, capsicums, garlick, onion, capers, burnet, truffles, Seville orange-peel, ginger; in short, they make them of almost every herb, fruit, flower and spice separately, and in innumerable combinations.