MISCELLANEOUS RECEIPTS AND DIRECTIONS.
Lemon Syrup.
One pound of loaf or crushed sugar to every half pint of lemon juice. Let it stand twenty-four hours, or till the sugar is dissolved, stirring it very often with a silver spoon. When dissolved, wring a flannel bag very dry in hot water, strain the syrup, and bottle it. This will keep almost any length of time.
Another without lemons.
Put six pounds of white sugar to three pints of water, and boil five minutes. Have ready the beaten white of an egg mixed with half a pint of water, and stir it into the boiling mixture. In a few minutes a scum will arise, and the kettle must be set off from the fire, and stand five minutes; then remove the scum. When it is almost cold, measure it, and to a gallon of syrup put three ounces of tartaric acid, dissolved in half a pint of hot water; add at the same time a large teaspoonful of the oil of lemon. When it is cold, bottle it. The goodness of the syrup (and it is an excellent imitation of the genuine), depends on the oil of lemon being fresh. If this is in the least rancid, it will spoil the syrup.
Raspberry Vinegar.
To two quarts of raspberries, put a pint of cider vinegar. Let them lie together two or three days; then mash them up and put them in a bag to strain. To every pint, when strained, put a pound of best sugar. Boil it twenty minutes, and skim it. Bottle it when cold.
Currant Wine.
Use sugar, water, and currant juice in these proportions, viz., one quart each of juice and the best of sugar, and two of water. Put the mixture into a tight keg with a faucet. Leave out the bung for two or three weeks, and then put it in loosely, so that if it continues to ferment longer, the keg will not burst. After a few days more put in the bung tight. Let it stand a year, and then draw it off and bottle it.
Another.