Food

1860

Syrups, to make the various Colors

Take powdered cochineal, 1 oz.; soft water, 1 pt.; boil the cochineal in the water for a few minutes, using a copper kettle; while boiling, add 30 grs. of powdered alum, and 1 dr. of cream of tartar; when the coloring, matter is all out of the cochineal, remove it from the fire and when a little cool, strain, bottle and set aside for use. This gives
a beautiful red, and is used in the strawberry Syrups only. Colored rather deep in shade. Pine apple is left without color. Wintergreen is colored with tincture of camwood. Not deep Lemon and Ginger, with Curcuma Longa, more commonly called Turmeric, either the tincture or a decoction may be used; to make the tinctures, take 1 oz. of the root to 6 oz. of proof spirits, the docoction by using 12 oz. of soft water, the tinctures are the best, and the proof spirit is made by using 98 per cent. alcohol and soft water equal parts. The two last named Syrups are not colored high, but only a few drops to a bottle of Syrup.