y, until you obtain a limpid
liquid. Then put it on the fire and when it begins to boil pour in it
granulated sugar and citric acid in the following proportions:

Liquid, six pounds.
Sugar, eight pounds.
Citric acid, one ounce.

That is to say for each =three= parts of the liquid, add =four= parts of
sugar, and =one= ounce of citric acid for =eight= pounds of sugar mixed
with =six= pounds of liquid.

Stir continually with the ladle so that the sugar does not stick to the
bottom, taste it to add some more citric acid if you judge it necessary,
then let it cool and place in bottles to be sealed.

When a beverage is to be prepared pour in a tumbler less than half an
inch of syrup for a tumblerful of ice water.

210

RASPBERRY SYRUP

(Sciroppo di lampone)

This is prepared like the other explained above but, since this fruit
contains less gluten than the gooseberry the period of fermentation will
be briefer. The large quantity of sugar used in these syrups is
necessary for their conservation and the citric acid is used to correct
the excessive sweetness.

211

LEMON SYRUP

(Sciroppo di limone)

Three big lemons.
One and a half pound of sugar.
A tumbler of water.

Skin the lemons, removing the internal pulp without squeezing it and
taking off all seeds.

Put the water on the fire with the skin of one of the lemons cut in a
thin ribbon like strip with a small knife. When the water is near
boiling put in the sugar then remove the lemon skin and immerse the pulp
of the three lemons. Boil until the syrup is condensed and cooked right,
which is known by the pearls that it makes boiling and the color of
white wine that it acquires. Preserve in a bottle, and when needed,
dilute in a tumbler of ice water. A small quantity will make a
delightful beverage.

212

HARD BLACK-BERRY SYRUP

(Sciroppo di amarena)

Use hard but ripe black berries. They must be of the sour kind but, as
said, they must not be unripe. Remove the stems and put the berries into
a vase with a good piece of whole cinnamon. The fermentation will happen
after 48 hours and as soon as the berries begin to rise, stir them from
time to time. Then press them to extract the juice, with a pressing
machine if you have one, or with your hands, squeezing them a few at a
time in cheese cloth.--When the liquid has rested for a while, filter it
until it becomes quite clear. When it has been depurated, put it on the
fire in the follo