and when a little cool, bottle, and cork, for use.


70. 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.


71. PURE WINE

Take three pounds of nice raisins free of stems, cut each one in two
or three pieces, put them into a stone jug with one gallon pure soft
water, let them stand two weeks uncovered, shaking occasionally (put
in a warm place in winter,) strain through three or four thicknesses
of woollen, or filter; colour with burned sugar; bottle and cork for
use. For saloon purposes, add one pint of good brandy. The more
raisins the better the wine, not exceeding 5 lbs.


72. PURE WINE VINEGAR

This is made by putting the same quantity of water on the above
raisins, after the wine is poured off, as at first for making wine,
and standing the same length of time, in the same way.