Break into bits two pounds (avoirdupois) of double refined lump sugar, and put it into a clean stew-pan (that is well tinned), with a pint of cold spring-water; when the sugar is dissolved, set it over a moderate fire: beat about half the white of an egg, put it to the sugar before it gets warm, and stir it well together. Watch it; and when it boils take off the scum; keep it boiling till no scum rises, and it is perfectly clear; then run it through a clean napkin: put it into a close stopped bottle; it will keep for months, and is an elegant article on the sideboard for sweetening.
Obs.—The proportion of sugar ordered in the above syrup is a quarter pound more than that directed in the Pharmacopœia of the London College of Physicians. The quantity of sugar must be as much as the liquor is capable of keeping dissolved when cold, or it will ferment, and quickly spoil: if kept in a temperate degree of heat, the above proportion of sugar may be considered the basis of all syrups.
Capillaire.—(No. 476.)
To a pint of clarified syrup add a wine-glass of Curaçoa ([No. 474]); or dissolve a drachm of oil of Neroli in two ounces of rectified spirit, and add a few drops of it to clarified syrup.
Lemonade in a Minute.—(No. 477.)
Pound a quarter of an ounce (avoirdupois) of citric, i. e. crystallized lemon acid,[297-*] with a few drops of quintessence of lemon-peel ([No. 408]), and mix it by degrees with a pint of clarified syrup ([No. 475]), or capillaire.
For superlative syrup of lemons, see [No. 391].
Obs.—The proportion of acid to the syrup, was that selected (from several specimens) by the committee of taste. We advise those who are disposed to verify our receipt, to mix only three quarters of a pint of syrup first, and add the other quarter if they find it too acid.
If you have none of [No. 408], flavour your syrup with thin-cut lemon-peel, or use syrup of lemon-peel ([No. 393]).
A table-spoonful of this in a pint of water will immediately produce a very agreeable sherbet; the addition of rum or brandy will convert this into