Coffee, Syrup of.—Fresh roasted Mocha coffee two pounds, water one quart, sugar three pounds eight ounces. Grind the coffee in a mill, and make a cold infusion with the water in a close vessel; let it stand for a day, then filter it through blotting paper, add the sugar, and finish in the bain-marie.
Coltsfoot, Syrup of.—Fresh Coltsfoot flowers, one pound eight ounces; water, one quart; sugar, three pounds. Pick the flowers about February, and make an infusion of them with hot water; strain, and finish as wormwood syrup. Two or three handfuls of the leaves may be pounded and infused instead of the flowers.
Currant Syrup.—One pint of juice, two pounds of sugar. Mix together three pounds of currants, half white and half red, one pound of raspberries and one pound of cherries, without the stones; mash the fruit, and let it stand in a warm place for three or four days, keeping it covered with a coarse cloth, or a piece of paper with holes pricked in it, to keep out any dust or dirt. Filter the juice, add the sugar in powder, finish in the bain-marie, and skim it. When cold, put it into bottles, fill them, and cork well.
Ginger, Syrup of.—Ginger, two ounces; water, one pint; sugar, two pounds.
Slice the root if fresh, or bruise it if dried; pour the water on it boiling, and let it macerate in a warm place for a day; then strain, and boil to the pearl.
Another.—A better flavored and a richer ginger syrup is made in the following manner: Take any quantity of scraped white Jamaica ginger and infuse for several days in good spirits of wine; decant the clear liquor when sufficiently saturated with the ginger, and add to the hot sugar, previously boiled to the ball or feather, a sufficient quantity of the liquor to impart to the syrup the agreeable aroma of the ginger root.
The spirit will be rapidly driven off when it is poured into the boiling syrup, and a bland and beautiful syrup will be the result; let it cool, and bottle immediately.
Gooseberry Syrup.—One pint of juice, one pound twelve ounces of sugar. To twelve pounds of ripe gooseberries add two pounds of cherries without stones, squeeze out the juice, and finish as others.
Lemon Syrup.—One pint and a quarter of juice, two pounds of sugar. Let the juice stand in a cool place to settle. When a thin skin is formed on the top, pour it off and filter, add the sugar, and finish in the bain-marie. If the flavor of the peel is preferred with it, grate off the yellow rind of the lemons and mix it with the juice to infuse, or rub it off on part of the sugar and add it with the remainder when you finish it.
Licorice, Syrup of.—Licorice-root two ounces, white maidenhair one ounce, hyssop half an ounce, boiling water three pints; slice the root and cut the herbs small, infuse in the water for twenty-four hours, strain and add sufficient sugar, or part sugar and honey, to make a syrup; boil to the large pearl. An excellent pectoral.