Medicinal syrups are formed when sugar is incorporated with vegetable infusions, decoctions, expressed juices, fermented liquors, or simple water solutions. Sometimes tinctures are added to a simple syrup, and the alcohol is evaporated. The tincture is occasionally combined with sugar and gently heated, or exposed to the sun until the alcohol is evaporated, and the syrup then prepared with the impregnated sugar and water. Refined sugar makes a clearer and better flavored syrup. Any simple syrup can be preserved by substituting glycerine for a certain portion of the syrup. Always make syrups in small quantities.
Some Syrups and jellies
35 ounces refined sugar
20 fluid ounces distilled water
Dissolve the sugar in the water over heat. Raise the temperature to the boiling point, and strain the solution while
hot. Then add enough extra distilled water through the strainer to make the syrup measure 2 pints and 12 fluid ounces.
1 pint mulberry juice
2 pounds refined sugar
21/2 fluid ounces rectified spirit (vodka or gin)
Heat the mulberry juice to the boiling point and, when it has cooled, filter it. Dissolve the filtered sugar in the filtered liquid with gentle heat, and add the vodka, gin, or rectified spirit. Let the strained juice stand from eight to fifteen hours, and let it ferment. The juice separates into two portions. The upper third is clear. Separate this section by straining, and make into syrup by adding water.
Rose Hip Jelly
1 pint rose hips
Enough water to make rose hips float
1 pint sugar to each pint rose hips
Take a large quantity of well ripened rose hips. Wash them in a colander, and set them out to dry. Slit them lengthwise, and remove the hairs and pips with aa sharp penknife,(you can save the pips for fruit butter). Weigh the hips and put them in a pan filled with enough water to float them. Add a pint of sugar for each pint of fruit. Boil the mixture together until it is quite soft. Strain off the liquid, and boil it again for a few minutes. Pour it into jars and seal. Label.
Second Method:Start as above, but instead of soaking the rose hips, cook them in very little water. Then strain off the juice. Measure it. Boil it up again for ten minutes and add 1 pint of warmed sugar for each pint of juice. Cook until jelly sets. jar it and seal.
To Make a Jelly into a Medicated Syrup: Add 21/2 pints of vodka or rectified spirit for every pint of the juice.