MINERAL WATER SYRUPS. 
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2 gallons, and use 60 lbs. (avoir.) sugar, and 2 gallons of 
water, and proceed as above directed for strawberry syrup. 
The cherry juice gives a tartness which improves the flavor 
of the syrup, and its use seems to diminish the tendency to 
gelatinize, which is a troublesome peculiarity of this syrup. 
Raspberry Vinegar. 
Take of Raspberry Syrup, 2 pints. 
Acetic Acid, (No. 8.) \ fl. oz. 
Mix them. 
Blackberry Syrup. — Made in the same manner as straw- 
berry. As this is rather an insipid syrup, it would probably 
be improved by adding some aromatics as cloves and cin- 
namon. 
Pineapple Syrup, is sometimes made by putting sugar on 
slices of the fruit as detailed byW. Procter, Jr., in his edition 
of Mohr and Redwood. 
This method makes a nice syrup, but we prefer the plan of 
expressing the juice as being more convenient, and in our ex- 
perience, making an equally agreeable preparation. Pare 
the pineapples and mash them, without slicing, in a marble 
mortar and express the juice. Mix the marc with half as 
much water as there was juice obtained, and express again. 
To the latter liquor and half the juice add the sugar, and heat 
until it is dissolved, then mix the remaining juice and con- 
tinue the heat until the syrup begins to boil. Remove from 
the fire, skim and strain. 
Orange Syrup. — Grate off the yellow outside peel, cut 
the oranges and express the juice with which a syrup is to 
be made as directed for pineapple syrup, and when it begins 
to boil mix the grated peel with the syrup and allow it to 
infuse in a covered vessel till cool, then strain. 
One dozen fine oranges will make 1| to 2 gallons of 
syrup. 
Vanilla Syrup. 
Take of Vanilla, 6 drs. 
Boiling Water, 4| pints. 
Sugar, 8 lbs. (avoir.) 
