Syrup

“ Saturated syrup kept in a vessel that is frequently uncorked or exposed to the air soon loses sufficient water, by evaporation from its surface, to cause the formation of minute crystals of sugar, which, falling to the bottom of the vessel, continue to increase in size at the expense of the sugar in the solution. We have seen a single 6-gallon stone bottle, in which syrup has been kept for some time, the inside of which, when broken, has been found to be entirely cased with sugar candy, amounting in weight to 16 or 18 lbs. ”

“ Let them boil till the syrup begins to change color, then watch it carefully. Tilt the saucepan from all sides so that it may get equally brown. The moment it is all nearly black, but before it chars in the least, put to it a cup of boiling water; take care of yourself, for it sputters a good deal. Now let it boil till it is all dissolved and like very dark syrup. A tea-spoonful of this, or less, will give a fine color to gravy or soup if not dark enough in itself. It will also color icing for cake or custard, and in fact is always very useful. ”

“ Take these and peel them, and divide them; then put them in a little Water and their weight of fine Sugar, made into a Syrup, over a gentle Fire: put them in when the Liquor is only warm, and when they are cover'd with the Syrup, stew them gently, if you would preserve them in their Shape; and put them, with the Syrup, into Glasses as soon as they are clear, or else mash them into the Syrup, and let them boil till they become like a Paste; keeping all stirring while they are over the Fire, or else they will burn to the Pan. ”

“ When the sap is all boiled in, and the product has attained a sufficient degree of concentration,—nearly equal to that of the "maple syrup" of the markets,—the fire is suffered to go down, the pan is drawn off, the syrup dipped out and strained through a flannel cloth, and stored away in pails or tin cans to await the final process of "sugaring off."
This event takes place after a few days of boiling, when the syrup has accumulated in sufficient quantities; and, as it presents the first fruits of the harvest, is usually made the occasion of a sugar-party. ”

“ When you wish to use this syrup for preserving, you have only to put the fruit into it, and boil it till tender and clear, but not till it breaks. Large fruit that is done whole, should first be boiled tender in a very thin syrup that it may not shrink. Small fruit, such as raspberries, strawberries, grapes, currants, gooseberries, &c. may, if perfectly ripe, be put raw into strong cold sugar syrup; they will thus retain their form and colour, and their freshness and natural taste. They must be put into small glass jars, and kept well covered with the syrup. ”

“ Other syrups can be made easily and may possibly give welcome variety even to those fortunates who can secure the real maple syrup. Maraschino, noyeau, kirsch, and other cordials, orange-flower water, grated orange- and lemon-peel, and the fruit juices left from canned and preserved fruits, can all be used to advantage in flavoring a simple syrup made of sugar and water boiled till it hairs from the spoon. Always add flavoring to syrup just before taking it from the fire, and do not allow it to boil. ”

“ If you have any Apricock-Syrup left, after your Apricocks are dry’d, put a Pint of Syrup to two Quarts of Water; if 27 E2 you have none, clarify single-refin’d Loaf-Sugar, and make a thin Syrup: Make the Syrup scalding hot, and put in the Plums; there must be so much Syrup as will more than cover the Plums; they must be kept under the Syrup, or they will turn red: Keep them in a Scald ’till they are tender, but not too soft; then have ready a thick Syrup of the same Sugar, clarify’d and cold, as much as will cover the Plums ”

“ Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup. Golden syrup is the uncrystallizable fluid drained off in the process of obtaining refined crystallized sugar. Treacle and molasses are syrups obtained in the earlier stages of refining. ”

“ Let it stand in sugar overnight—drain off syrup in morning, boil, skim clean, then drop in fruit a handful at a time, and cook till clear. Skim out, put in more, lay cooked fruit on platters, and set under glass in sun. Sun all day. Next day boil syrup a little more, drop in fruit, heat through, then put all in clear glass jars, and set for ten days in hot sunshine, covered close. The fruit should be a rich translucent pink, the syrup as rich as honey, and a little lighter pink. These are much handsomer than the gingered peaches but not so good. Ginger tea in syrup makes it always darker. ”

“ Others try the syrup in cold water or on snow like you would candy. Generally speaking, I can tell by the feel of it, and by the way it drips from the spoon. Sometimes, though, when I'm in doubt I try it on snow myself. If it gets kinder soft and waxy you can be sure it is getting done. If I was you instead of tracking round emptying buckets I'd go in the sugar-house and see 'em boiling the syrup. ”

“ When a flavor is weak it may be fortified by adding a small amount of flavoring extract, but under no condition should a syrup flavored entirely with an essence be handed out to the consumer as a fruit syrup, for there is really no great resemblance between the two. Fruit syrups may be dispensed solid by adding the syrup to the soda water and stirring with a spoon. Use nothing but the best ingredients in making syrups. ”

“ ORANGE AND RASPBERRY SYRUPS Take of the juice of either, as the case may be, one pint; white sugar one and a half pound. If it be orange a little of the peel; tartaric acid 4 oz. Mix and boil a few minutes; strain, and when a little cool, bottle and cork for use. When to be drank, mix three or four tablespoonsful of syrup with three quarters of a glass of water, and add a teaspoonful of soda. If water be added to the syrup it will not keep well. ”

“ The Syrup is of a very binding, yet comforting nature, it helps such as spit blood, all fluxes of the belly, or corrosions of the internal parts, it strengthens the retentive faculty, and stops immoderate flux of menses. A spoonful at a time is the dose. ”

“ Never add flavoring extracts to hot syrup. It will cause them to evaporate, and weaken the flavor. Keep all the mixing utensils scrupulously clean. Never mix fruit syrups, nor let them stand in the same vessels in which sarsaparilla, ginger, and similar extract flavors are mixed and kept. If possible, always use distilled water in making syrup. Never allow a syrup containing acid to come in contact with any metal except pure block tin. Clean the syrup jars each time before refilling. ”

“ Now another syrup must be made of one pound of sugar, a quarter of a pint of water, and one pinch of cream of tartar. Boil quickly for seven minutes; this time the thread must be thicker, and if registered by the thermometer it would be 250°. Take off the fire and place the nuts in carefully, and merely bring to the boil. Stir the syrup most gently and then lift out and drain them. When dry they are ready. Little paper cases make them look more dainty; they can be got at any large stationer’s.
A few hints on making syrup I think are necessary here before going to the next recipe. ”

“ Syrup of Orange or Lemon Peel
Of fresh outer rind of Seville orange or lemon-peel, three ounces, apothecaries' weight; boiling water, a pint and a half; infuse the peel for a night in a close vessel; then strain the liquor; let it stand to settle; and having poured it off clear from the sediment, dissolve in it two pounds of double refined loaf sugar, and make it into a syrup with a gentle heat.
Pride Costs More than Hunger, Thirst, or Cold.
2138. Indian Syrup ”

“ Drain off the syrup at morning, put the fruit in the kettle, cover with strained ginger tea, and simmer for ten minutes. Meantime cook the sugar and fruit juice in another kettle. Drop the fruit hot in the boiling syrup, set the kettle in a hot oven, and let it cook there until the preserves are done—the fruit clear, and the syrup thick. If it is not rich enough, skim out the fruit, and reduce the syrup by rapid boiling, then pour over the hot fruit in jars. ”

“ Among infants, and in the early years of life, soothing syrups are the cause of untold misery; for seeds are doubtlessly sown in infancy only to bear the most pernicious fruit in adult life. It is said that one of the best known soothing syrups contains from one to three grains of morphia to the ounce of syrup. I believe that stringent legal measures should immediately be taken to stop the sale of so-called soothing syrups containing opium, morphia or codeine. ”

“ Simple Syrup.—Put 2 lb. finest lump sugar into a copper pan with 1 qt. cold water; stir occasionally until the sugar is dissolved; let it come to the boil, and take off any scum as it rises. Draw the pan to the side of the fire, and let the syrup boil gently until it registers 30°-36°. If the sugar is boiled too fast, it will cause trouble to an inexperienced [442] operator, as it will candy. Should this happen, more water must be added to the sugar, and boiling go on again until the syrup attains the requisite strength. ”

“ The principal thing to be acquainted with is the fact, that, in proportion as the syrup is longer boiled, its water will become evaporated, and its consistency will be thicker. Great care must be taken in the management of the fire, that the syrup does not boil over, and that the boiling is not carried to such an extent as to burn the sugar. ”

“ I append the formula proposed in a paper read before the Board of Trustees in 1835, seven years before one for this syrup appeared in our Pharmacopœia. I have not found cause to change it in any respect. It affords about three pints of syrup, which keeps well for years at the ordinary temperatures of the shop, and of dwellings; the proportion of sugar proves to be just what is wanted for a proper consistence without cry­stal­li­za­tion, and, as a medicine, it gives entire satisfaction to the prescriber. ”

“ Proceed thus till you find the ginger rich and tender, and the syrup is highly flavored. If you put the syrup on hot at first, or if too rich, the ginger will shrink, and not take the sugar.
1160. Orange Syrup.—Is so easily made, and can be used so constantly with advantage, that no housekeeper should be without it. Select ripe and thin-skinned fruit; squeeze the juice through a sieve; to every pint, add a pound a half of powdered sugar; boil it slowly, and skim as long as any scum rises; you may then take it off, let it grow cold, and bottle it off. Be sure to secure the corks well. ”

“ Make a syrup by boiling three-fourths their weight in sugar with water, allowing one cup to each pound of sugar. As soon as syrup reaches boiling-point, skim, and add plums, a few at a time, that fruit may better keep in shape during cooking. Cook until soft. It is well to use two kettles, that work may be more quickly done, and syrup need not cook too long a time. ”

“ The syrup is used chiefly as a substitute for jam or preserved fruits, and the sugar is used in country homes for sweetening, for cooking purposes and for the making of confectionery. The processes of manufacture have been improved by the introduction of specially constructed evaporators, and quantities of maple sugar and syrup are annually exported. ”

“ One part of this extract added to 300 parts simple syrup is excellent for fountain purposes.
Cut or grind the beans very fine; rub with the glycerine and put in a wooden keg; dissolve the sugar in the water, first heating the water, if convenient; mix the water and spirits, and add to the vanilla; pour in keg. Keep in a warm place from 3 to 6 months before using. Shake often. To clear, percolate through the dregs. If a dark, rich color is desired add a little sugar coloring.
Mix and macerate, with frequent agitation, for 3 weeks, filter, and add dilute alcohol to make 1 gallon. ”

“ The pure syrup must be boiled down into sugar over a slow fire. A short time, however, before the syrup is brought to a boiling heat, to complete the clarifying process, the whites of five eggs well beaten, about one [Pg 208] quart of new milk, and a spoonful of saleratus, should be all well mixed with a sufficient amount of syrup, to make 100 lbs. of sugar. The scum which would rise on the top must be skimmed off. Caution is to be observed in not allowing the syrup to boil until the skimming process is completed. ”

“ Boil the syrup till it will almost candy, and when quite cold add to it three-fourths of its own quantity of the best brandy you feel that you can afford, mix thoroughly with the syrup, strain it and pour over the plums. ”

“ It is to be remark'd, that besides this Syrup is very cooling; its use is to colour stew'd Apples, or Puddings, or any sweet Preparation made with Flour or Fruit: for in itself it carries no Flavour that will be predominant over that of another Fruit.
Of Syrup of Raspberries, Currans, or other Fruits. From the same.
These Syrups are made like the former, by pressing out the Juice with the Hands; because if the Seeds are broken, they would have an ill Taste. Treat these in the making just in the same way as the former, and use them in the same manner, to colour any sweet Preparation ”

“ To the decoction and Syrup, I put three pound of pure Sugar, which being dissolved and scummed, I put in the flesh, and in near an hour of temperate boiling (covered) and often turning the quarters, it was enough. When it was cold, it was store of firm clear red gelly, environing in great quantity the quarters, that were also very tender and well penetrated with the Sugar. I found by this making, that the juyce of Quinces is not so good to make gelly. It maketh it somewhat running like Syrup, and tasteth sweetish, mellowy, syrupy.
The Decoction of the flesh is only good for Syrup. ”