73. Plain or Sugar Syrup. Dissolve 4 pounds white sugar, 1 quart cold water and the beaten white of 1 egg; stir until sugar is dissolved; simmer for 3 minutes; skim well, strain through a fine flannel bag and bottle in well corked bottles.

74. Pineapple Syrup. Pare and cut some large, ripe pineapples into small pieces; put them in a stone jar or large bowl; sprinkle a little sugar between and let the pineapples stand covered with a cloth in cellar for 36 hours, or until they have bubbles on top; then strain through a sieve or coarse bag, and if not clear enough strain again through a flannel bag; add to each pint of juice 1 pound of sugar; stir until the sugar is melted; then put it over the fire and simmer 3 minutes; skim and put the syrup in bottles; cork well and keep them in cool place. This syrup may be thinned with 2 parts plain syrup.

75. Strawberry Syrup. Choose none but fine, ripe berries if you wish your syrup to be good; mash the strawberries in a stone jar or bowl; cover with a thin white cloth and let them stand 24 hours at a temperature of 70deg to 80deg F.; then inclose in a flannel bag and press them; add to each pint of juice 1 pound sugar; stir until the sugar is dissolved; then put it over the fire, let it boil up, skim well, remove from fire and bottle while hot.

75a. Raspberry Syrup is made the same as strawberry.

76. Raspberry and Currant Syrup. Take equal quantities of raspberries and currants; free the latter from stems; put the fruit together into a stone jar or bowl, mash it up, cover with a cloth and let stand for 24 hours; then inclose the fruit in a coarse bag, press out the juice and to each pint add 1 pound sugar; let it boil up and bottle.

77. Raspberry Syrup (without fruit). To make 8 gallons of syrup prepare a plain syrup of 18 pounds sugar with 5 gallons of water and put it in a clean mixing barrel; next dissolve 2 ounces tataric acid in 1 pint cold water and add it to the syrup; then pour 1 quart boiling water over 4 ounces powdered orrisroot; let it get cold; then filter; add it also to the syrup and stir up well. Color it with the following mixture: Take 1/2 pound mallow or malva flowers and soak them in 1/2 gallon water for 6 hours; then mash in a mortar 2 ounces cochineal and 2 ounces alum and pour over these 2 quarts boiling water, and when cold filter; next mix both colors together, add them to the syrup and stir for 15-20 minutes. This is an excellent recipe for imitation of raspberry syrup.

78. Raspberry Syrup (without boiling). Mash some ripe berries in a stone jar or bowl and set the paste for 3 days (covered with a linen cloth) in a cool cellar; then press out the juice through a coarse bag; let it stand for 6 hours; drain off the clear juice and leave the sediment; add to 1 pint juice 1 pound sugar, stir for 1 hour and bottle; cork bottles loosely and set them for 4 days in the sun; then filter through a fine flannel bag; re-bottle the syrup in small bottles, cork well and cover corks with beeswax. Syrup made in this way is excellent for sauces. Strawberry and Currant Syrup without boiling is made in the same manner.

79. Blackberry Syrup. Mash the blackberries in a stone jar, cover and let them stand for 48 hours; then strain them through a bag; add to each pint of juice 1 pound sugar; stir until dissolved; put it over the fire to boil 3 minutes; skim well; add to each quart of syrup 1/2 gill of French brandy and bottle. Or take nice, ripe berries, mash and strain them; add to each pint of juice 1 pound sugar, 1/2 teaspoonful ground cloves and the same of cinnamon and mace; boil 5 minutes; add to 1 gallon of syrup 1/2 pint brandy and bottle.

80. Peach Syrup. Pare and cut the peaches into small pieces; put them in a preserving kettle with a little water; crack some of the peach stones, add them to the peaches and let boil slowly for 15 minutes; then strain through a flannel bag; add to 1 pint juice 1 pound sugar and boil a few minutes; skim well and bottle.

81. Apricot Syrup the same way. Or pare and cut the peaches into pieces, crack a few of the stones, add them to the fruit and let it stand 24 hours; then strain; allow for 1 pint juice 1 pound sugar; let it come to a boil; skim well and bottle.

82. Cherry Syrup. Pound a sufficient quantity of ripe cherries (with the pits) in a porcelain or stone mortar; let it stand for 3 days; inclose them in a bag, press out the juice, add to each pint 1 pound sugar; let it boil up once, skim and put the syrup in bottles; cork and set away for use.

83. Wild Cherry Syrup is made in the same manner as the above.

84. Wild Cherry Bark Syrup. Pour 1 pint cold water over 4 ounces well bruised wild cherry bark; let it stand for 36 hours; press out and let the liquid stand till clear; add 1-1/2 pounds white sugar; stir until dissolved and strain through fine flannel bag; set away in well corked bottles.

85. Vanilla Syrup. Add 1/2 ounce fluid extract of vanilla to 1 gallon plain syrup. Another recipe: Rub 1/2 ounce citric acid with a little plain syrup; add 1 fluid ounce extract of vanilla and 1 gallon plain syrup.

86. Vanilla Cream Syrup. Add to 3 pints plain syrup 1 ounce extract of vanilla, 1 quart rich, sweet cream or condensed milk.

87. Cream Syrup. 1 cup sweet cream, 1 cup milk and 1 pound sugar are well mixed together, and if it is to be kept for several days add a little bicarbonate of sodium.

88. Lemon Syrup. Grate the rind of 16 large, fresh lemons over 8 pounds granulated sugar; add 2 quarts cold water and the juice of the lemons; stir until the sugar is melted; then strain through a fine flannel bag and put the syrup in well corked pint bottles. Be careful to grate off only the yellow part of the rind of the lemons; the white part will give the syrup a bitter taste. There is no better lemon syrup made than thi to 3 tablespoonfuls of this syrup in a glass of cold water makes fine lemonade and is also excellent for mineral waters and sauces.

89. Lemon Syrup (with Oil of Lemon). Add to 1 gallon plain syrup 25 drops oil of lemon and 10 drams citric acid; mix the oil and acid together gradually; then add the syrup slowly, and when well mixed bottle syrup and keep in a cool place for use.

90. Another Recipe: Add to 1 gallon plain syrup 6 drams tartaric acid dissolved in a little warm water, 1 ounce gumarabic dissolved in 1 ounce warm water and 1/2 dram of the best lemon oil, or a sufficient quantity of lemon extract to flavor the syrup.

91. Lemon Syrup (plain). Make of 8 pounds sugar and 2 quarts water a plain syrup; when nearly cold add 1 quart pure lemon juice; filter through a Canton flannel filter and bottle.

92. Orange Syrup. Grate the rind of 12 oranges over 7 pounds granulated sugar; squeeze out the juice, strain and pour it over the sugar; add 1/2 gallon cold water; stir until sugar is dissolved; then strain through a fine flannel bag and bottle. Care should be taken to grate only the yellow part of the rind of the oranges, as the least particle of white will make the syrup bitter.

93. Orange Flower Syrup. Add to 1 pint orange flower water 1-3/4 pounds sugar; stir until the sugar is dissolved; then bottle.