216 
MINERAL WATER SYRUPS. 
throwing the fruit by portions into a thick boiling syrup. In 
this way the juice is dissolved into the syrup, the marc left 
floating on top and separated by straining the syrup through a 
conical flannel bag. The syrup is to be brought to the pro- 
per density afterwards by adding either sugar or water as 
required. 
We have found this method rather troublesome, and prefer 
to express the juice. The following is the formula we have 
frequently employed; we give the quantities for about 8 gal- 
lons of syrup. Take 30 quarts of strawberries, mash them 
with the hands in a wooden tub. and put them on a strainer 
of coarse strong unbleached muslin. "When all the juice has 
passed that will without pressure, tie the edges of the strainer 
together so as to form a bag, and by means of a press express 
the remainder. 
Take of Sugar, 64 lbs. (avoir.) 
Water, 2J gallons. 
Heat in a tinned copper pan over the fire, stirring the sugar 
until it is dissolved or nearly so, and the syrup begins to boil, 
then mix the strawberry juice (which will be about 2| gal- 
Jons,) and continue the heat until the syrup has boiled two 
or three minutes. The syrup should mark 31° Baume 
while boiling, and must be brought to that density, if too 
thin, by boiling a few minutes longer, if too thick by adding 
water. After removing from the fire skim and strain the 
syrup. 
If it is intended to be kept long it is better to bottle it 
while hot, and when cold to lay the bottles on their sides. The 
bottles olive oil comes in (well cleaned) answer very well ; 
druggists generally have them on hand and have little other 
use for them, and as the glass is thin, they are not apt to 
break from the heat of the syrup. 
Raspberry Syrup. — We have made good raspberry syrup 
as follows. Raspberries 36 boxes, (such as they are brought 
to our market in,) sour cherries, (murillos or other good pie 
cherries,) 4 lbs. Obtain the juice, which will measure about 
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