FRUIT SYRUPS.
A weak syrup has a tendency to ferment and quickly become sour if kept in a temperate degree of heat; it is therefore not calculated to prevent the natural fermentation of vegetable juices, which always increase its tendency to corrupt. Pharmaceutists have ascertained that a solution, prepared by dissolving two parts of double refined sugar in one of water, or any watery fluid, and boiling the solution a little, forms a syrup, which neither ferments nor crystallizes; and this proportion may be considered as the basis of all syrups, and seems to be the degree of boiling syrup called smooth by the confectioners.
After having squeezed the fruit for the syrup, leave the mass for several days undisturbed: a slight fermentation takes place, this will separate the mucilage and thick parenchyma which rendered the juice viscid. By degrees these matters subside, and very often the liquor appears perfectly clear. This liquor may be separated by decantation: put the remaining matter under the press, and by these means a juice not so clear as the preceding is obtained, but which easily becomes clear spontaneously, especially if put into bottles immediately on its being expressed, and suffered to ferment during some days; by this means a transparent juice of the fruit is obtained.
LEMON SYRUP.
Take a pint of fresh lemon juice, add to it two pounds of lump sugar; simmer it for a few minutes, and remove the scum till the surface is quite clean, then add an ounce of thin cut lemon-peel; let them all simmer very gently for a few minutes, and strain it through a flannel. When cool, bottle, and keep it in a cool place.
ORANGE SYRUP.
Squeeze the oranges, and strain the juice from the pulp; to a pint of the juice, add two pounds of sugar; give it a boil, skim it well, strain it through a flannel, and let it stand till cold, and then bottle it.
MULBERRY SYRUP.
Take Mulberry juice strained, rendered clear by having suffered it to ferment, as directed [page 273], one pint; add to it refined sugar, two pounds; simmer the sugar in the juice, and proceed as directed.—See Currant Syrup.