43 



Steupus — Simple syrup. 



Sugar, in dry crystalline granules 85.0 Gms. 



Distilled Water, a sufSeient quantity 



to make 100.0 mils 



Dissolve the sugar with the aid of heat in 45 mils of distilled 

 water, raise the temperature to the boiling point, strain the liquid, 

 and pass enough, distilled water through the strainer to make the 

 product, when cold, measure 100.0 mils. Mix thoroughly. 



Syrup may also be prepared in the following manner: Place 

 down into the neck of a suitable percolator, a small tuft of purified 

 cotton about one-half inch in thickness, well fitted to the sides of 

 the percolator and moisten it with a few drops of distilled water; 

 introduce the sugar into the percolator, make its surface level with- 

 out jarring or shaking, then carefully pour upon it 45 mils of dis- 

 tilled water, and regulate the flow, if necessary, so that the liquid 

 will pass out in rapid drops. Return the first portions of the perco- 

 late, until it runs through clear, and when all the liquid has passed, 

 follow it by distilled water, added in portions, so that all the sugar 

 may be dissolved, and the product measure 100.00 mils. Mix 

 thoroughly. 



Either method produces a saturated solution of sugar. If more 

 sugar is used in the hot process, it will crystalize, and if less is used 

 it will not keep well. 



Syrups Acidi Citrici — Syrup of Citric Acid 



Citric Acid 



Distilled Water 



Tincture of Fresh Lemon Peel 



Syrup, a sufficient quantity 



to make 



Dissolve the citric acid in the distilled water, and add the solu- 

 tion to 47.5 mils of syrup, mixing it well, then add the tincture of 

 fresh lemon peel, shake the mixture and add enough syrup to make 

 the finished product measure 50 mils. 



