Another Formula.—Take the grated yellow rinds of any quantity of fresh Lemons; place them in a closed vessel in the proportion of one pint of boiling water to each six Lemons; let remain a few hours, then strain; now, press the juice from all the Lemons grated, and add this to the juice from the gratings, and to each pint of this add one pint of water and three and one-half pounds of Sugar; place on the fire and stir until dissolved; do not let it boil; set off and strain into a jug.
ORANGE SYRUP.
Proceed in the same manner as for Lemon Syrup, using the grated yellow rinds of fresh Oranges, or flavor simple Syrup with extract Orange, adding one-half ounce dissolved Citric Acid to each gallon, and color with saffron and a few drops carmine.
STRAWBERRY SYRUP.
To three quarts water; having dissolved in it one-fourth ounce Gelatine, add one quart pure Strawberry juice; place on the fire and add a small quantity of carmine to color; now, add twelve and one-half pounds Sugar; stir until dissolved; remove and take off the scum, then add one-half ounce dissolved Citric Acid; strain into a jug and when cold cork well.
Raspberry, Blackberry, Pineapple and Cherry are all made in the same manner.
PEACH AND APRICOT.
Take a quantity of ripe Peaches or Apricots; remove the stones; place them on the fire, and adding to them water in the proportion of one quart to four quarts of Peaches; stir all the time until reduced to a pulp; pour into a crock, and when cold, strain through a fine sieve; then, having dissolved one-fourth ounce of Gelatine in three quarts of water, add one quart of the above juice, and twelve and one-half pounds of Sugar, and finish as Strawberry, etc.
NECTAR SYRUP.
Flavor simple Syrup to suit taste with extract Nectar, and color pink, with a few drops of Carmine or Cochineal.