c. Dissolve 6 dr. of tartaric acid and 1 oz. of gum Arabic in pieces in 1 gallon of simple syrup, then flavour with 11⁄2 fl. dr. of best oil of lemon. Or flavour with the saturated tincture of the peel in Cologne spirits.
2. a. Orange Syrup. To be prepared from the fruit in the same manner as b, Lemon Syrup.
b. Dissolve 6 dr. of citric acid in 1 gall. of simple syrup, and add 2 fl. dr. of fresh oil of
orange in 2 oz. of alcohol, or, instead of the alcohol solution of the oil, use the saturated tincture, obtained by macerating the fresh peel for ten days in sufficient Cologne spirits to cover. The lemon and orange syrups made from the fruit, after being strained, may be diluted with an equal bulk of simple syrup. One dozen of the fruit is sufficient to make 1 gallon of finished syrup.
3. Vanilla Syrup. See Syrup.
4. Syrup of Coffee. See Syrup.
5. Strawberry and Raspberry Syrups. Mash the fresh fruit, express the juice, and to each quart add 31⁄2 lbs. of granulated sugar. The juice, heated to 180° Fahr. and strained or filtered previous to dissolving the sugar, will keep for an indefinite time. See also Strawberry essence, Factitious.
6. Pine-apple Syrup. Expressed juice of pine-apple, 1 pint; sugar, 2 lbs. Boil gently, and when cold, filter.
7. Nectar Syrup. Mix 3 parts of vanilla syrup with 1 each of pine-apple and lemon syrup.
8. Sherbet Syrup. Mix equal parts of orange, pine-apple, and vanilla syrup.