FRUIT SYRUPS

As generally understood in the trade, Fruit Syrups are divided into two classes, those bottled to be retailed for home use in making summer drinks, and those put up in various kinds of receptacles for sale to soda fountains, etc. The best types are pure fruit juices concentrated and heavily sweetened. Lower grades are liable to be artificial both in flavor and color.

The home use of good fruit syrups is worth encouraging. They form an agreeable variation to the time-honored lemonade made from the fruit, and similar beverages, and are much less trouble--you merely pour a little syrup in the tumbler and fill with cold water, either plain or carbonated. There is no fuss with squeezers, sugar bowl, etc., and the result is deliciously refreshing.

The visitor to Paris always notes with interest the great variety of fruit Sirops sold at all refreshment stands and at the syrup booths along the boulevards. Their popularity is due to the fact that, as a general thing, their purity and quality have been carefully guarded. They are drunk mixed either with plain or effervescent water. Some customers who wish the sweetness modified, procure a delightful drink by adding wine--or substituting it for the water.

The Syrups most in favor are currant, raspberry, cherry, pomegranate (grenadin), and almond (orgeat).

Skill is also displayed in the mingling of flavors. Sirop de groseilles, currant syrup, for example, generally consists of four parts of red currant and one part of bitter cherries. Sirop de groseilles framboisees, is four parts of currant syrup and one part each of raspberries and bitter cherries.