Roses, Syrup of.—The dried leaves of Provence roses eight ounces, double rose leaves six ounces, water one quart, sugar four pounds. Pour the water on the leaves when nearly boiling into a glazed earthen vessel, cover it quite close, and let it remain in a warm place for a day; then strain and finish as violets. The leaves of the damask rose are purgative.
Rum Punch, Syrup of.—Jamaica rum one quart, the juice of twelve or fourteen lemons, sugar four pounds. Rub off the yellow rind of half of the lemons on a piece of the sugar, and scrape it off with a knife into a basin as it imbibes the oil; clarify and boil the remaining portion to the crack; strain the juice into the rum and add to it the sugar with that on which the peels were rubbed; mix together, and give it one boil. The yellow rind of the peels may be cut off very thin, and infused in the spirit for some days before the syrup is made.
Sarsaparilla, Syrup of.—Half a pound of bruised sarsaparilla root, two ounces of ground orange peel, one ounce liquorice root, sassafras bark bruised two ounces, one gallon of water; boil to half a gallon; strain; to each pint of liquor add one pound of sugar; put on the fire till it boils, and take off the scum which may arise.
Sirop de Capillaire—Syrup of Maidenhair.—There are several sorts of Maidenhair, but the best is that of Canada, which has a pleasant smell joined to its pectoral qualities. The true Maidenhair—Capillus Veneris—is a native of Italy and of the southern parts of France. It has an agreeable but very weak smell. Common or English Maidenhair—Trichomanes—is usually substituted for the true, and occasionally for the Canadian. Its leaves consist of small round divisions, growing as it were in pairs. It grows on rocks, old walls, and shady banks, and should be gathered in September. Black Maidenhair—Adianthum Nigrum—has smooth and shining leaves, the middle rib being black, and the seeds are all spread on the back of the leaf. It grows on shady banks, and on the roots of trees. White Maidenhair—Wall Rue—Tent Wort—Ruta Murana Salvia Vitæ. The leaves of this are shaped something like rue, and covered all over the back with a small seed-like dust. Golden Maidenhair—Muscus Capillaris—grows in moist places, and the pedicle arises from the top of the stalk. I have given these particulars, because I find they are often substituted one for the other by persons who are not aware that there is any difference. Although all of them have nearly the same qualities, only two have a volatile oil, but they are all mucilaginous.
Canada capillaire two ounces, sugar two pounds. Chop the capillaire into small bits, and make as orange-flower syrup. By this method the oil is not allowed to escape, which, being exceedingly odoriferous and volatile, is soon dissipated if boiled; or make a cold infusion (See Infusions) of the plant by putting one quart of water to four ounces of capillaire, add four pounds of sugar, and finish in the bain-marie, adding one ounce of orange-flower water. [This is a fashionable and delicate syrup, but is rarely obtained genuine.]
Simple syrup, flavored with orange-flower water, is usually substituted for it.
Sirop de Pistache is made in the same manner as Syrup of Almonds, coloring it green with a little spinach.
Strawberry Syrup.—Make as pineapple, taking care to strain carefully at least twice, through a fine flannel bag, so as to remove entirely all sediment and the small seed of the fruit.
Violets, Syrup of.—One pound of violet flowers, one quart of water, four pounds of sugar. Put the flowers cleared from their stalks and calyx, into a glazed earthen pan; pour on the water boiling hot, and stop the pan quite close; let it remain in a warm place for a day, then strain off the infusion through a thin cloth; add the sugar, and place in a bain-marie; stir it well and heat it until you can scarcely bear your finger in it; then take it off, and when cold, bottle. A laxative. This syrup is often adulterated by being made with the flowers of heartsease, or columbine scented with orris-root, and colored.
Wormwood, Syrup of.—There are three sorts of wormwood most generally known—the common, sea, and Roman. The first may be distinguished by its broad leaves, which are divided into roundish segments of a dull green color above, and whitish underneath; its taste is an intense and disagreeable bitter. The sea wormwood has smaller leaves, and hoary both above and underneath; it grows in salt marshes, and about the sea-coasts; the smell and taste are not so strong and disagreeable as the common.