This syrup is used for dysentery and is anti-choleric. Crush raspberries with vinegar, according to quantity. For 2 qts. of juice add 4 lbs. of sugar, let stand 15 days, then bottle and close hermetically. SYRUP OF ROGES AND VIOLETS Choose roses or violets, highly perfumed. Composi¬ tion: 2 lbs. petals, 2 % qts. of boiling water. Put petals in a silver or enamel vase, pour boiling water on, close tight’, let macerate 18 hours, strain in fine cloth, then press quickly, let stand 4 hours, always tightly closed. Take out of vase, and add for every 2 lbs. of infusion 3% lbs. of white sugar candy, then sugar and the infusion together in the vase, and do not let evaporate, — 454 MISCELLANEOUS then put in bain-marie, and let warm slowly until sugar is dissolved, take out, let cooil, always keeping tightly closed. Put in dry, clean bottles and cork well, then place in a closet, where there is no light, nor any noise. The rose syrup can be sligthly colored with carmine. COLD SYRUP (Sirop a froid) For uncooked sugar syrup use 2 lbs. of sugar and 1 qt. water✪ Uncooked Sugar Syrup, which makes 34 degrees syrup. Hot same quantity, makes 32 degrees syrup. Same w. 114 lbs. sugar and % qt. of water makes 22 degrees, syrup. SUGAR AND ICING, how to make (Sucre et Fondant) Cooked sugar 39 degrees. Work on marble slab w. acetic acid. Work with palm of the hand, add coloring, flavoring or chocolate the last moment. ROYAL ICING Use icing sugar and white eggs, beat well. Duck eggs are preferred, as they make a whiter icing. Cooked icing: 1 lb. sugar cooked 37 degrees, add 4 whipped whites of eggs✪ Royal Icing. TEA (The) Green tea is more stimulating than black. It pro¬ duces wakefulness and cramps in the stomach. It is an energetic stimulant and should be used moderately. In cold countries like England, Holland, America and Russia, tea replaces wine by its powerful stimulating qualities. The Chinese prepare tea to perfection and for them it is a national secret. Black Tea Pekoe or Pak-ho, Pekoe d’assam, Pekoe orange, Con¬ go, Koong-foo, Pouchou Paou-chung, S’ouchon Seaou- chung, Tea Bohea, Wood-e of Fokien, Bovi-bou of Can¬ ton, Oolong, English, in fusion w. boiling water 5 to 10 min. according to strength you desire. Green Tea Hyson He-chun, Poudre A canon, Choo-cha, Imperial Hyson S'choulang, Hysoon Junior, Yu-tseen, Tonkay tun- he, Hyson skin. 455 GANCEL’S CULINARY ENCYCLOPEDIA WATER (L’JEau) Iced or cold water taken in summer aids the diges¬ tion, but it is not prudent to drink if one is perspiring. Warm water is effervescent and produces vomiting. Hot water, with a pinch of salt, a little lemon juice or sugar, acts upon the digestive organs and kills the germs. But no matter in what form water is taken, it must be potable. Water is an efficient promoter of normal action, of universal life. Of its wonderful heat¬ ing virtues — of which it contains a large proportion — is probably the chief instrumentality. TO PRESERVE WATER (Conservation de 1’Eau) The most simple and cheap way to conserve potable water is to put in a piece of charcoal, according to quantity. TO CLARIFY MUDDY WATER (Clarification de I’Eau Trouble) If you have no filter, use y2 ounce of alum to 100 quarts of water; the water will become clear in a few seconds, as all of the sediment will go to the bottom. ARTIFICIAL MINERAL WATER (Eaux Artificielles)

AI-modernized reading of the original text

This syrup is used for dysentery and is anti-choleric. Crush raspberries with vinegar, according to quantity. For 2 qts. of juice add 4 lbs. of sugar, let stand 15 days, then bottle and close hermetically. SYRUP OF ROSES AND VIOLETS Choose roses or violets, highly perfumed. Composition: 2 lbs. petals, 2 % qts. of boiling water. Put petals in a silver or enamel vase, pour boiling water on, close tight, let macerate 18 hours, strain in fine cloth, then press quickly, let stand 4 hours, always tightly closed. Take out of vase, and add for every 2 lbs. of infusion 3% lbs. of white sugar candy, then sugar and the infusion together in the vase, and do not let evaporate, — 454 MISCELLANEOUS then put in bain-marie, and let warm slowly until sugar is dissolved, take out, let cooil, always keeping tightly closed. Put in dry, clean bottles and cork well, then place in a closet, where there is no light, nor any noise. The rose syrup can be sligthly colored with carmine. COLD SYRUP (Sirop a froid) For uncooked sugar syrup use 2 lbs. of sugar and 1 qt. water, which makes 34 degrees syrup. Hot same quantity, makes 32 degrees syrup. Same with 114 lbs. sugar and % qt. of water makes 22 degrees syrup. SUGAR AND ICING, how to make (Sucre et Fondant) Cooked sugar 39 degrees. Work on marble slab with acetic acid. Work with palm of the hand, add coloring, flavoring or chocolate the last moment. ROYAL ICING Use icing sugar and white eggs, beat well. Duck eggs are preferred, as they make a whiter icing. Cooked icing: 1 lb. sugar cooked 37 degrees, add 4 whipped whites of eggs. TEA (The) Green tea is more stimulating than black. It pro¬ duces wakefulness and cramps in the stomach. It is an energetic stimulant and should be used moderately. In cold countries like England, Holland, America and Russia, tea replaces wine by its powerful stimulating qualities. The Chinese prepare tea to perfection and for them it is a national secret. Black Tea Pekoe or Pak-ho, Pekoe d'assam, Pekoe orange, Congo, Koong-foo, Pouchou Paou-chung, Souchon Seaouchung, Tea Bohea, Wood-e of Fokien, Bovi-bou of Canton, Oolong, English, in fusion with boiling water 5 to 10 min. according to strength you desire. Green Tea Hyson He-chun, Poudre A canon, Choo-cha, Imperial Hyson S'choulang, Hysoon Junior, Yu-tseen, Tonkay tunhe, Hyson skin. WATER (L’JEau) Iced or cold water taken in summer aids the diges¬ tion, but it is not prudent to drink if one is perspiring. Warm water is effervescent and produces vomiting. Hot water, with a pinch of salt, a little lemon juice or sugar, acts upon the digestive organs and kills the germs. But no matter in what form water is taken, it must be potable. Water is an efficient promoter of normal action, of universal life. Of its wonderful heat¬ ing virtues — of which it contains a large proportion — is probably the chief instrumentality. TO PRESERVE WATER (Conservation de 1’Eau) The most simple and cheap way to conserve potable water is to put in a piece of charcoal, according to quantity. TO CLARIFY MUDDY WATER (Clarification de I’Eau Trouble) If you have no filter, use y2 ounce of alum to 100 quarts of water; the water will become clear in a few seconds, as all of the sediment will go to the bottom. ARTIFICIAL MINERAL WATER (Eaux Artificielles)

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