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Syrup of Milk

Evaporate, with constant stirring, 6 pounds of skimmed milk to 3 pounds; add 41 pounds of sugar; dissolve with a gentle heat, and strain. It may be flavored with the addition of 1 ounce of cherry-laurel water. Milk may be preserved by first heating it, and, when cold, charging caraway seed, and cardamoms. Percolate the it with carbonic acid gas.