Lemon Syrup Recipe

Boil a pound of fine loaf sugar in a pint-and-a-half of water. Remove

all scum as it rises, and continue boiling gently until the syrup begins

to thicken and assumes a golden tinge, then add a pint of strained

lemon-juice or a packet of Nelson's Citric Acid dissolved in water, and

allow both to boil together for half-an-hour. Pour the syrup into a jug,

to each pint add one-twelfth part of a bottle of Nelson's Essence of

Lemon, and when cold bottle and cork well.



The juice of Seville oranges may be made into a syrup in the same way as

that of lemons, or lemon and orange juice may be used in equal

quantities. These syrups are useful for making summer drinks, and for

invalids as lemonade or orangeade.

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