Part 441

The syrups should either be made from the best granulated sugar, free from ultramarine, or else rock-candy syrup. If the former, pure distilled water should be used in making the syrup, as only in this manner can a syrup be obtained that will be free from impurities and odor. There are two methods by which syrup can be made, namely, by the cold process, or by boiling. The advantage of the former is its convenience; of the latter, that it has better keeping qualities. In the cold process, the sugar is either stirred up in the water until it is dissolved, or water is percolated or filtered through the sugar, thus forming a solution. In the hot process, the sugar is simply dissolved in the water by the aid of heat, stirring until solution is effected. The strength of the syrup for fountain use should be about 6 pounds in the gallon of finished syrup; it is best, however, to make the stock syrup heavier, as it will keep much better, using 15 pounds of granulated sugar, and 1 gallon of water. When wanted for use it can be diluted to the proper density with water. The syrups of the market are of this concentrated variety. Unless the apartments of the dispenser are larger than is usual, it is often best to buy the syrup, the difference in cost being so small that when the time is taken into consideration the profit is entirely lost. Foamed syrups should, however, never be purchased; they are either contaminated with foreign flavor, or are more prone to fermentation than plain syrup.

«Fruit Syrups.»—These may be prepared from fruit juices, and the desired quantity of syrup, then adding soda foam, color, and generally a small amount of fruit-acid solution. They may also be made by reducing the concentrated fruit syrups of the market with syrup, otherwise proceeding as above. As the fruit juices and concentrated syrups always have a tried formula attached, it is needless to use space for this purpose.

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.

«Preservation of Syrups.»—The preservation of syrups is purely a pharmaceutical question. They must be made right in order to keep right. Syrups, particularly fruit syrups, must be kept aseptic, especially when made without heat. The containers should be made of glass, porcelain, or pure block tin, so that they may be sterilized, and should be easily and quickly removed, so that the operation may be effected with promptness and facility. As is well known, the operation of sterilization is {702} very simple, consisting in scalding the article with boiling water. No syrup should ever be filled into a container without first sterilizing the container. The fruit acids, in the presence of sugar, serve as a media for the growth and development of germ life upon exposure to the air. Hence the employment of heat as pasteurization and sterilization in the preserving of fruits, etc.

A pure fruit syrup, filled into a glass bottle, porcelain jar, or block-tin can, which has been rendered sterile with boiling water, maintained at a cool temperature, will keep for any reasonable length of time. All danger of fracturing the glass, by pouring water into it, may be obviated by first wetting the interior of the bottle with cold water.

The fruits for syrups must not only be fully ripe, but they must be used immediately after gathering. The fruit must be freed from stems, seeds, etc., filled into lightly tied linen sacks, and thus subjected to pressure, to obtain their juices. Immediately after pressure the juice should be heated quickly to 167° F., and filtered through a felt bag. The filtrate should fall directly upon the sugar necessary to make it a syrup. The heating serves the purpose of coagulating the albuminous bodies present in the juices, and thus to purify the latter.

Syrups thus prepared have not only a most agreeable, fresh taste, but are very stable, remaining in a good condition for years.

«Hints on Preparation of Syrups.»—Keep the extracts in a cool, dark place. 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. Keep all packages of concentrated syrups and crushed fruits tightly corked. Mix only a small quantity of crushed fruit in the bowl at a time, so as to have it always fresh.

«How to Make Simple Syrups—Hot Process.»—Put 25 pounds granulated sugar in a large pail, or kettle, and pour on and stir hot water enough to make 4 gallons, more or less depending on how thick the syrup is desired. Then strain while hot through fine cheese cloth.

«Cold Process.»—By agitation. Sugar, 25 pounds; water, 2 gallons. Put the sugar in a container, add the water, and agitate with a wooden paddle until the sugar is dissolved. An earthenware jar with a cover and a faucet at the bottom makes a very convenient container.

«Cold Process.»—By percolation. A good, easy way to keep syrup on hand all the time: Have made a galvanized iron percolator, 2 feet long, 8 inches across top, and 4 inches at base, with a 4-inch wire sieve in bottom. Finish the bottom in shape of a funnel. Put a syrup faucet in a barrel, and set on a box, so that the syrup can be drawn into a gallon measure. Bore a hole in the barrel head, and insert the percolator. Fill three-fourths full of sugar, and fill with water. As fast as the syrup runs into the barrel fill the percolator, always putting in plenty of sugar. By this method 20 to 25 gallons heavy syrup can be made in a day.

«Rock-Candy Syrup.»—Sugar, 32 pounds; water, 2 gallons. Put the sugar and water in a suitable container, set on stove, and keep stirring until the mixture boils up once. Strain and allow to cool. When cool there will be on top a crust, or film, of crystallized sugar. Strain again to remove this film, and the product will be what is commonly known as rock-candy syrup. This may be reduced with one-fifth of its bulk of water when wanted for use.

«COLORS FOR SYRUPS:»

«Caramel.»—Place 3 pounds of crushed sugar in a kettle with 1 pint of water, and heat. The sugar will at first dissolve, but as the water evaporates a solid mass will be formed. This must be broken up.

Continue to heat, with constant stirring, until the mass has again become liquefied. Keep on a slow fire until the mass becomes very dark; then remove the kettle from the fire and pour in slowly 3 pints of boiling water. Set the kettle back on the fire and permit contents to boil for a short time, then remove, and cool. Add simple syrup to produce any required consistency.

«Blue.»—

I.—Indigo carmine 1 part Water 20 parts

Indigo carmine may usually be obtained commercially;

II.—Tincture of indigo also makes a harmless blue. {703}

«Sap Blue.»—

Dark blue 3 parts Grape sugar 1 part Water 6 parts

«Green.»—The addition of indigo-carmine solution to any yellow solution will give various shades of green. Indigo carmine added to a mixture of tincture of crocus and glycerine will give a fine green color. A solution of commercial chlorophyll yields grass-green shades.

«Pink.»—

I.—Carmine 1 part Liquor potassæ 6 parts Rose water to make 48 parts

Mix. If the color is too high, dilute with distilled water until the required tint is obtained.

II.—Soak red-apple parings in California brandy. The addition of rose leaves makes a fine flavoring as well as coloring agent.

«Red.»—

Carmine, No. 40 1 part Strong ammonia water 4 parts Distilled water to make 24 parts