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Syrup of Orange Peel

Reduce 2 ounces dried orange peel to coarse powder, put it in a small glass percolator, and pour deodorized alcohol slowly on it till 6 fluid ounces of tincture have passed; evaporate this spontaneously to 2 fluid ounces; Take 4 quarts fresh fruit; express the juice, triturate this with 1/2 ounce carbonate of magand strain; add water until it measures 4 nesia, 1 ounce sugar and 1/2 a pint water pints. Dissolve 8 pounds raw sugar in this gradually added; pour this on a filter, and by the aid of heat; raise it to the boiling when it ceases to pass, add water till a pint of point, and strain. If it is to be kept till the following season, it should be poured, while hot, into dry bottles, filled to the neck, and securely corked. This furnishes a key for the treatment of the whole family of fruit juices.