1404. Blackberry Syrup

1404.     Blackberry Syrup. Make as directed for straw berry, and add to each quart 1 ounce of the best French brandy.

1405. Pineapple Syrup

1405.    Pineapple Syrup. Take a convenient number of pineapples, pare and mash them in a marble or porcelain mortar, with a small quantity of sugar; express the juice, and for each quart take 1 1/2 pints water and 6 pounds fine sugar; boil the sugar and water, then add the juice; remove from the fire, and skim and strain. Or make it with the essence, as directed for strawberry. (See No. 1402 (Strawberry Syrup Without the Fruit).)

1406. Pineapple Syrup

1406.    Pineapple Syrup. Oil of pineapple, 1 drachm; tartaric acid, 1 drachm; simple syrup, 6 pints; mix. Or: Take 1 gallon expressed pineapple juice; sugar, 15 pounds; fruit acid (see No. 1401 (Fruit Acid (used in some of the syrups))), 2 ounces; mix.

1407. Wintergreen Syrup

1407.     Wintergreen Syrup. Oil of wintergreen, 25 drops; simple syrup, 5 pints; sufficient burnt sugar to color (see No. 694 (To Make Caramel)); mix.

1408. Maple Syrup

1408.      Maple Syrup. Take maple sugar, 4 pounds; water, 2 pints.

1409. Chocolate Syrup

1409.    Chocolate Syrup. Mix 8 ounces chocolate in 2 pints water, and stir thoroughly over a slow fire. Strain, and add 4 pounds white sugar.

1410. Orange Syrup

1410.      Orange Syrup. Take a convenient number of fresh and ripe oranges, grate off the outside yellow peel; cut the oranges and express the juice; and to each quart add 1 pint water and 6 pounds sugar, previously well mixed with the grated peel. Dissolve by gentle heat, then strain.

1411. Pear Syrup

1411.    Pear Syrup. Make as directed for pineapple syrup, or use the essence of pear, by adding to each gallon of simple syrup 2 tea-spoonfuls essence of pear and 1/4 ounce of tartaric acid.

1412. Apple Syrup

1412.    Apple Syrup. Make as directed for pineapple syrup; or with the appropriate fruit essence and acid, as above.

1413. Banana Syrup

1413.    Banana Syrup. Make as directed for pineapple syrup; or with the appropriate fruit essence, as before directed. (SeeNo. 1402.) Or: Take oil of banana, 2 drachms; tartaric acid, 1 drachm; simple syrup, 6 pints; mix.

1414. Grape Syrup

1414.    Grape Syrup. Brandy, 1/2 pint; spirits of lemon, 1/4 ounce; tincture of red saunders, 2 ounces; simple syrup, 1 gallon. Mix.

1415. Orgeat Syrup

1415.    Orgeat Syrup. Take 3 ounces sweet almonds and 1/2 ounce bitter almonds; gum-arabic in powder, 1/2 ounce; sugar in powder, 3 ounces. Rub together in a mortar, adding water from time to time, until the mixture measures 1 quart. Strain through a cloth, and mix with 1 gallon of simple syrup.