To make Orgeat Syrup.
Calcine a pound of blanched Jordan almonds, and a few bitter ones, mixed with a little orange flower water; then put in two quarts of water, strain all through a fine lawn sieve, or cloth; put what is strained into seven pints of sugar, boiled to the degree called cracked. Let it simmer for ten minutes, skim it well, and when cold put it in bottles.
To make Lemon Syrup.
Boil six pints of sugar, to the degree called blown, add the juice of twenty good lemons and the rind of two; clarify in the same manner as the capillaire.
N.B. Orange syrup is made in the same manner, except in allowing to six oranges the juice of two lemons.
Currant Syrup.
Mash your currants, and let them be all night over a sieve to drain; strain the liquor through a flannel bag; to a pint of liquor, put a pound and a half of sugar: boil the sugar to the degree called blown, then put the liquor in, and boil all till the scum is entirely off, and put it into bottles.
Damascene syrup is made in the same manner.
Marshmallow Syrup.
Take one pound of marshmallow root, and put to it a gallon of water; reduce it on a slow fire to three pints, then strain it, and put it into a preserving pan, with seven pints of sugar, and three pints of clear water; clarify in the same manner as capillaire.