General Directions for Making Syrups

The Plain Syrup, that is the basis of all Fruit Syrups, is simply sugar and water boiled together in the proportion of two pounds of sugar to a pint and a half of water. Cook the sugar and water till it forms the Syrup called le petit casse, or crack, that is, cook till it instantly snaps asunder when placed between the fingers after dipping them in cold water to enable one to test. Then add the Fruit Syrup and mix thoroughly. Let it boil for five minutes; take off the fire and let it get almost cold, then bottle very tight. This invariable rule is to be followed in making Syrups of Fruits.