NOTES  ON  MINERAL  WATER  SYRUPS. 
311 
Judging  from  these  experiments,  the  best  plan  probably  will 
be  to  crush  the  grapes,  allow  juice  and  marc  to  ferment  together 
for  four  or  five  days,  express  the  juice,  add  two  pounds  of  sugar 
to  a  pint,  boil  three  minutes,  strain  and  bottle.  Catawba  grapes 
might  yield  a  pleasanter  syrup  than  Isabella,  and  if  at  12  cts. 
per  pound,  the  juice  would  cost  about  $1.50  a  gallon,  nearly 
one-third  the  price  of  the  article  above  alluded  to. 
Straivherry  Syrup. — The  most  satisfactory  method  of  making 
this  syrup  is  to  allow  the  expressed  juice  to  stand  48  hours  in 
warm  weather,  by  which  time  fermentation  ensues  and  the  liquid 
can  be  strained  off  quite  clear.  The  strawberry  flavor  is  rather 
improved  than  impaired  by  this  process,  and  the  syrup  is  much 
brighter  and  does  not  ferment  in  the  bottle  as  is  often  the  case 
w^hen  made  in  the  old  style.  On  one  occasion  when  the  juice 
was  left  for  60  hours,  the  pectin  coagulated,  owing  to  the  amount 
of  alcohol  generated,  and  gave  considerable  trouble  in  straining. 
Last  summer  a  quart  of  fresh  juice  was  bottled  with  one 
drachm  of  sulphite  of  lime  and  kept  in  the  cellar  all  winter. 
On  examining  it  a  few  days  ago  it  was  a  very  clear  light-colored 
liquid  with  a  sediment  in  the  bottom  of  sulphite  of  lime  and 
coloring  matter.  The  strawberry  flavor  was  perfectly  preserved, 
no  fermentation  had  taken  place,  and  when  filtered  and  made 
into  syrup  it  was  pronounced  to  be  a  very  superior  article. 
This  plan  is  a  good  one  for  those  who  do  not  wish  to  keep  a 
quantity  of  sugar  on  hand  made  into  syrup.  The  objections 
may  be  the  necessity  of  filtering  and  coloring  the  syrup. 
Orange  Syrup. — To  obtain  the  orange  flavor,  the  fresh  rind 
should  be  chopped  fine  and  macerated  in  deodorised  alcohol  in 
proportion  of  one  pound  to  a  quart.  Citric  acid  is  remarkably 
soluble  in  alcohol,  and  by  dissolving  four  ounces  in  a  pint  of  the 
essence,  an  article  is  obtained  which  keeps  unchanged  for  months, 
and  affords  an  easy  mode  of  making  the  syrup.  Two  fluid 
ounces  added  to  a  gallon  of  simple  syrup  yields  an  unexception- 
able orange  syrup. 
Simple  Syrup. — As  the  basis  of  vanilla,  orange,  lemon,  gin- 
ger, &c.,  is  most  conveniently  made  by  introducing  through  the 
bung-hole  of  a  40  gallon  barrel,  240  pounds  of  refined  sifted 
sugar,"  and  15  gallons  of  water,  replacing  the  bung  and  rolling 
the  barrel  occasionally  for  two  or  three  days.    The  sugar  easily 
