204 PRATT. 
adaptability as a source of flavoring sirup and of a beverage re- 
sembling wine. In both of these cases it is not essential to obtain 
a bright red product, and the great advantage of utilizing the 
entire plant made it worth while to experiment on this basis. 
The cost of the product is lower and the manufacture much more 
simple than in the other case where each calyx must be separately 
gathered. Needless to say a finer grade product, with better 
color and flavor, may he made from the calyxes alone. This is 
a matter of personal choice. As the procedure is similar in both 
cases, only that utilizing the entire plant need be given in detail. 
ROSELLE SIRUP. 
The flavoring sirup may be made according to the following 
directions, which may be modified to suit individual taste. The 
plant should be harvested while still of moderate growth, with 
tender stems, and at least half matured calyxes. While per- 
fectly fresh, chop the entire plant into lengths of about 10 centi- 
meters and pack in a keg or earthenware jar. Metal containers 
are attacked by the acid, and are not to be used at any stage of 
the process. Pour in sufficient boiling water to cover the plants, 
and then cover the keg to exclude dirt and molds as much as 
possible. Allow to stand two or three days to extract the soluble 
material, then filter through muslin or other suitable cloth. This 
gives a red liquid with a strong acid taste and pleasant fruity 
smell. Boil this liquid in an enameled dish until it reaches 
about one-third its original volume and add sucrose to suit the 
taste. Generally about equal volumes of sugar and concentrated 
juice will be satisfactory. Continue the boiling with constant 
stirring until the sugar is completely dissolved, and bottle while 
hot. If desired, the juice of a lime may be added to 1 liter of 
sirup. The resulting sirup has a very attractive taste and makes 
a refreshing product when added to water, or used as the basis 
for sherbets, water-ices, and soda water. 
ROSELLE WINE. 
Roselle wine may also be made from the entire plant, although 
here again a product with richer color and better flavor results 
from using only the calyxes. The plant is cut and treated as in 
making the sirup. After filtering through cloth, the juice is 
placed in a clean cask previously scalded out with boiling water. 
For every 4 liters of juice use 1 kilogram of sucrose made into 
a thick sirup with boiling water and poured into the juice. 
Suspend yeast in warm water, add this to the contents of the 
