Sirup Of Currants, Raspberries Or Mulberries

Pick the fruit from the stalks; squeeze the juice, and let it stand ten days or a fortnight, or till the fermentation ceases, which may be known by the scum cracking; carefully take oft' the scum, and pour the juice gently into a fresh vessel; let it stand twenty-four hours, and again pour it off", to one pound of pounded loaf sugar allow thirteen ounces of the juice, put it into a preserving-pan, and when it be- gins to boil, strain it through a jelly-bag, and bottle it when cold. Burie pears boiled, in a little of the sirup, are beautiful.

Sirup Of Orange Or Lemon Peel

Of 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 loaf sugar, and make it into a sirup with a gentle heat.

Observations:

In making this sirup, if the sugar be dissolved in the infusion with as gentle a heat as possible, to prevent the exhalation of the volatile parts of the peel, this sirup will possess a great share of the fine flavor of the orange or lemon peel.

Sirup, Clarified

Break into bits two pounds (avoirdupois) of double-refined lump sugar, and put it into a clean stewpan (that is well tinned), with a pint of cold spring water; when the sugar is dissolved, set it over a moderate fire: beat about half the white of an egg, put it to the sugar before it gets warm, and stir it well together. Watch it; and when it boils take oft the scum; keep it boiling till no scum rises, and it is perfectly clear; then run it through a clean napkin: put it into a close-stopped bottle; it will keep for months, and is an elegant article on the sideboard for sweetening.

Observations:

The proportion of sugar ordered in the above sirup is a quarter pound more than that directed in the Pharmacopoeia of the London College of Physicians. The quantity of sugar must be as much as the liquor is capable of keeping dissolved when cold, or it will ferment, and quickly spoil: if kept in a temperate degree of heat, the above proportion of sugar may be considered the basis of all sirups.