. An introduction to practical pharmacy: designed as a text-book for the student, and as a guide to the physician and pharmaceutist. With many formulas and prescriptions . the apparatus for straining and expressing, by means of a squarepiece of flannel or muslin. 202 OF SYEUPS. Strawberry syrup is made by first inclosing the ripe fruit in astrong bag—coarse linen is well adapted to the purpose—then ap-plying a gradual pressure by means of a screw or lever press, ifthe quantity operated upon is large; for small quantities it may bepressed sufficiently by hand. The juice is now diluted, if neces
. An introduction to practical pharmacy: designed as a text-book for the student, and as a guide to the physician and pharmaceutist. With many formulas and prescriptions . the apparatus for straining and expressing, by means of a squarepiece of flannel or muslin. 202 OF SYEUPS. Strawberry syrup is made by first inclosing the ripe fruit in astrong bag—coarse linen is well adapted to the purpose—then ap-plying a gradual pressure by means of a screw or lever press, ifthe quantity operated upon is large; for small quantities it may bepressed sufficiently by hand. The juice is now diluted, if neces-sary, mixed with sugar, and transferred to a kettle, in which it isheated to the boiling point, and then strained while hot. Raspberry syrup is made by the same process; the juice is richerin pectin and more liable to glutinize than the foregoing, so that itbears a larger dilution; it improves the flavor of this syrup to use asmall proportion of pie-cherries, or currants—say a pound to fourquarts of the raspberries. Blackberry syrup does not differ from the foregoing in its modeof preparation, except in the usual addition of a small proportionof French brand
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Keywords: ., bookcentury1800, bookdecade1850, booksubjectpharmacy, bookyear185
