No. 55—RASPBERRY SYRUP.
- 1 lb. of raspberries
- 1 lb. of sugar
Preparation: Put the berries into a deep dish or jar in alternating layers with sugar and let it stand for 2 days. Strain the juice into clean bottles through a white muslin or linen bag, cork tightly and then boil ½ hour in water, being careful that the bottles stand upright and do not touch. Put a tray or cloth on the bottom of the boiler or kettle and pack hay between the bottles. Put a cover on the boiler or kettle.
No. 56—STRAWBERRY SYRUP.
- 1 lb. of strawberries
- 1 lb. of sugar
The preparation of this syrup is the same as that of raspberry syrup. See [No. 55], Raspberry Syrup.
No. 57—CHERRY SYRUP.
- 1 pt. of cherries
- ½ lb. of sugar
- A little fine oil
- 1 stick of cinnamon
Preparation: Take nice, sour cherries, pick off the stems and crush the cherries with the stones in a mortar or in a fruit press. The next day pour off the clear juice from the settlings and boil 15 minutes with sugar and cinnamon, skimming it frequently. When cold, strain it and fill into bottles; into each bottle of syrup pour 1 teaspoonful of fine oil, cork the bottles well and seal them with sealing wax. Before using the syrup, dip off the oil with cotton batting.
No. 58—RASPBERRY WINE.