no FETJITS AND HOW TO TJSE THEM. 



boil gently for another twenty minutes, and when cold, 

 bottle for use. Quantity for syrup as above. 3. OJiei'Ty 

 Byrup : Pick two pounds of Kentish cherries from the 

 stalks; put all into a mortar, and pound the fruit, shells, 

 and kernels. Add the juice of one lemon, then two quarts 

 of water, and boilfor twenty minutes; now strain through 

 a jelly-bog. To every quart of juice add two pounds of 

 sugar. Again boil for tw^enty minutes, and when cold, 

 bottle. If the cherries are stoned, then add essence of 

 almond. 4. MoreUo Cherry Syrup : This is made the same 

 way. 5. Raspberry Byrwp : Mash the laspberries, and to 

 every quart add one pint of water. Let them remain till 

 the next day; then run through the bag, and to every pint 

 of juice add one pound and three-quarters of sugar. Boil 

 for twenty minutes, and when cold, bottle. 6. Strawberry 

 Syrup : This is done the same way. 7. Baspb crry or Strawberry 

 Syrup (another way).' Take two quarts of frpsh. ripe rasp- 

 berries or strawberries, five pounds of powdered loaf sugar, 

 and add two pints and a half of water. Spread the 

 powdered sugar over the fruit, and let it stand for four or 

 five hours, then express the juice, strain, put on the fire to 

 rise tc boiling point, and again strain. When cold, bottle. 

 8. Raspberry or Strawberry Syrup (another way): Magji the 

 fresh fruit, express and strain the juice, and to every quart 

 of it add three pounds and a half of powdered sugar. Then 

 heat to boiling point. When cold, bottle. 9. Pine-apple 

 Syrup : Pare a West India or English pine of the outward 

 skin, then cut it up and put it into a mortar and pound 

 it— adding a pint of water by degrees to every pound 

 of pulp; strain, and then add one pound of sugar to e^ery 

 pint of juice; boil for twenty minutes, and when cold, 

 bottle. 10. Nectarine, or Peaa Syrup: Take one pound of 

 nectarines or peaches free from stones, and mash them in a 

 mortar. Nov/ add one quart of water, and strain all 

 through a bag. Put in two pounds of sugar, and bring 

 this pulp to the boil. Add a small quantity of essence of 

 almond, and when cold, bottle. 11.- Grape Syrup : Ma^^h a 

 pound of grapes (black or white), and add one quart of 



