MINERAL WATER SYRUPS. 
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oils. The fluid extract of sarsaparilla, if mezereon enters 
into its composition, does not answer, as the persistent acri- 
mony of this bark is so perceptible even in the diluted syrup 
as to make it unpalateable. 
Orgeat Syrup. 
Take of Sweet Almonds, 12 oz. 
Bitter do. 4 oz. 
Sugar, 6 lbs. (avoir.) 
Water, q. s. 
Orange-flower Water, 4 fl. oz. 
Blanch the almonds, pound them thoroughly in a marble 
mortar, mix gradually with 1| pints of water and strain with 
expression. Repeat the process with 1J pints more water, 
and make up the strained liquor to 3 pints, in which dissolve 
the sugar with a gentle heat. When cold, add the orange 
flower water, and mix. 
It is well to soak the blanched almonds in cold water for 
some time, as it renders them easier to pound up. Orgeat 
syrup should not be boiled, as this would coagulate the albu- 
men of the almonds and cause the syrup to separate. 
It is important to the keeping of fruit syrups, especially, 
that they should be nearly saturated solutions of sugar; they 
should mark 36° Baume at 60°. Fifteen or 16 pounds 
avoirdupois of refined sugar to the gallon of liquid will 
generally make 2 gallons of syrup of the proper density. It 
is better however if the syrup is to be kept any length of time 
to test the density by the saccharometer. Light Havanna or 
Brazil sugar will do for many syrups, but as these sugars are 
usually damp, it is necessary to use them in rather larger pro- 
portion. There is so little difference in price that it is scarce- 
ly an object to use any but refined sugar. The kind sold as 
crushed loaf is the most convenient for dissolving. 
Strawberry Syrup. — Strawberries yield from one-third to 
one half their measure of juice, according to the quality of 
the fruit. They should be fully ripe, but freshly gathered 
and free from decay. The syrup is sometimes prepared by 
