Vanilla Syrup

Add ½ ounce fluid extract of vanilla to 1 gallon plain syrup. Another recipe: Rub ½
ounce citric acid with a little plain syrup; add 1 fluid ounce extract of vanilla and 1 gallon plain syrup.

Wild Cherry Bark Syrup

Pour 1 pint cold water over 4 ounces well bruised wild cherry bark; let it
stand for 36 hours; press out and let the liquid stand till clear; add 1½ pounds white sugar; stir until dissolved and strain through fine flannel bag; set away in well corked bottles.

Cherry Syrup

Pound a sufficient quantity of ripe cherries (with the pits) in a porcelain or stone
mortar; let it stand for 3 days; inclose them in a bag, press out the juice, add to each pint 1 pound sugar; let it boil up once, skim and put the syrup in bottles; cork and set away for use.

Apricot Syrup

the same way. Or pare and cut the peaches into pieces, crack a few of the stones, add
them to the fruit and let it stand 24 hours; then strain; allow for 1 pint juice 1 pound sugar; let it come to a boil; skim well and bottle.

Peach Syrup

Pare and cut the peaches into small pieces; put them in a preserving kettle with a little water; crack some of the peach stones, add them to the peaches and let boil slowly for 15 minutes; then strain through a flannel bag; add to 1 pint juice 1 pound sugar and boil a few minutes; skim well and bottle.

Blackberry Syrup

Mash the blackberries in a stone jar, cover and let them stand for 48 hours; then strain them through a bag; add to each pint of juice 1 pound sugar; stir until dissolved; put it over the fire to boil 3 minutes; skim well; add to each quart of syrup ½ gill of French brandy and bottle. Or take nice, ripe berries, mash and strain them; add to each pint of juice 1 pound sugar, ½ teaspoonful ground cloves and the same of cinnamon and mace; boil 5 minutes; add to 1 gallon of syrup ½ pint brandy and bottle.

Raspberry Syrup (without boiling)

Mash some ripe berries in a stone jar or bowl and set the paste for 3 days (covered with a linen cloth) in a cool cellar; then press out the juice through a coarse bag; let it stand for 6 hours; drain off the clear juice and leave the sediment; add to 1 pint juice 1 pound sugar, stir for 1 hour and bottle; cork bottles loosely and set them for 4 days in the sun; then filter through a fine flannel bag; re-bottle the syrup in small bottles, cork well and cover corks with beeswax. Syrup made in this way is excellent for sauces. Strawberry and Currant Syrup without boiling is made in the same manner.