1393. Ginger Syrup

1393.      Ginger Syrup. Tincture of ginger, 2 fluid ounces; simple syrup, 4 pints;

mix.

1394. Vanilla Syrup

1394. Vanilla Syrup. Vanilla, 6 drachms; boiling water, 41/2 pints; sugar, 4 pounds avoirdupois. Reduce the vanilla to fine powder by trituration with a portion of the sugar; boil this with water for 2 hours in a covered vessel, then strain.

1395. Vanilla Syrup

1395.    Vanilla Syrup. Fluid extract of vanilla, 1 ounce; citric acid, 1/2 ounce; simple syrup, 1 gallon; rub the acid with some of the syrup, add the extract of vanilla, and mix.

1396. Wild Cherry Syrup

1396.    Wild Cherry Syrup. Steep 4 ounces wild cherry bark, well bruised, in 1 pint cold water, for 36 hours; press out the infusion; let it stand till clear; decant, and add l1/2 pounds fine white sugar; mix and strain.

1397. Wild Cherry Syrup

1397.    Wild Cherry Syrup. Moisten

5  ounces wild cherry bark, in coarse powder, with water, and let it stand for 24 hours in a close vessel. Then pack it firmly in a percolator, and pour water upon it until 1 pint of fluid is obtained. To this add 28 ounces sugar.

1398. Strawberry Syrup

1398.     Strawberry Syrup. Take fresh strawberries and inclose them in a coarse bag; press out the juice, and to each quart add 1 pint water and 6 pounds white sugar; dissolve by raising it to the boiling point, and strain; bottle and cork hot, and keep in a cool place.

1399. Strawberry Syrup

1399.    Strawberry Syrup. Take fresh strawberries, 5 quarts; white sugar, 12 pounds; water, 1 pint. Sprinkle some of the sugar over the fruit in layers, and allow the whole to stand for several hours; express the juice and strain, washing out the pulp with water; add the remainder of sugar and water, bring the fluid to the point of boiling, and then strain. This will keep for a long time.

1400. Strawberry Syrup

1400.    Strawberry Syrup. Strawberry juice, 1 pint; simple syrup, 3 pints; solution of citric acid (see Fruit Acid), 2 drachms; mix.

1401. Fruit Acid (used in some of the syrups)

1401.    Fruit Acid (used in some of the syrups). Citric acid, 4 ounces; water, 8 ounces.

1402. Strawberry Syrup Without the Fruit

1402.      Strawberry Syrup Without the Fruit. Add to 1 gallon simple syrup, 2 tea-spoonfuls essence of strawberry, and 1/4 ounce tartaric acid. Color with coloring made as follows: Boil 1 ounce cochineal with 1/2 tea-spoonful of cream of tartar. Strain.

1403. Raspberry Syrup

1403.      Raspberry Syrup. Make as directed for strawberry syrup, either with the fruit or the essence. The flavor of this syrup is improved by using 1 pint currants to 5 of raspberries.