d Syrup._--(No. 475.)

Break into bits two pounds (avoirdupois) of double refined lump sugar,
and put it into a clean stew-pan (that is well tinned), with a pint of
cold spring-water; when the sugar is dissolved, set it over a moderate
fire: beat about half the white of an egg, put it to the sugar before it
gets warm, and stir it well together. Watch it; and when it boils take
off the scum; keep it boiling till no scum rises, and it is perfectly
clear; then run it through a clean napkin: put it into a close stopped
bottle; it will keep for months, and is an elegant article on the
sideboard for sweetening.

_Obs._--The proportion of sugar ordered in the above syrup is a quarter
pound more than that directed in the Pharmacopoeia of the London
College of Physicians. The quantity of sugar must be as much as the
liquor is capable of keeping dissolved when cold, or it will ferment,
and quickly spoil: if kept in a temperate degree of heat, the above
proportion of sugar may be considered the basis of all syrups.

_Capillaire._--(No. 476.)

To a pint of clarified syrup add a wine-glass of Curacoa (No. 474); or
dissolve a drachm of oil of Neroli in two ounces of rectified spirit,
and add a few drops of it to clarified syrup.

_Lemonade in a Minute._--(No. 477.)

Pound a quarter of an ounce (avoirdupois) of citric, _i. e._
crystallized lemon acid,[297-*] with a few drops of quintessence of
lemon-peel (No. 408), and mix it by degrees with a pint of clarified
syrup (No. 475), or capillaire.

For superlative syrup of lemons, see No. 391.

_Obs._--The proportion of acid to the syrup, was that selected (from
several specimens) by the committee of taste. We advise those who are
disposed to verify our receipt, to mix only three quarters of a pint of
syrup first, and add the other quarter if they find it too acid.

If you have none of No. 408, flavour your syrup with thin-cut
lemon-peel, or use syrup of lemon-peel (No. 393).

A table-spoonful of this in a pint of water will immediately produce a
very agreeable sherbet; the addition of rum or brandy will convert this
into

_Punch directly._--(No. 478.)

_Shrub, or Essence of Punch._--(No. 479.)

Brandy or rum, flavoured with No. 477, will give you very good extempore
"essence of punch."

_Obs._--The addition of a quart of Sherry or Madeira makes "punch
royal;" if, instead of wine, the above quantity of water be added, it
will make "punch for chambermaids," accordi