Grape Syrup
Make according to the recipe for currant syrup.
Strawberry Syrup No. 1 Dissolve two pounds of sugar in one pint of water in a porcelain kettle. Boil and skim until clear. Mash ripe strawberries and strain through a jelly bag. Put the syrup over the fire again, and boil rapidly until a ball is formed in cold water, then add two pints and a half of the strawberry juice. Let it once more come to a boil, skim, and seal in sterilized jars. Strawberry Syrup No. 2 Mix one half ounce of tartaric acid, one half ounce of essence of strawberry, and two quarts of plain syrup. Color with tincture of solferino. Stir well together and bottle.
Pineapple Syrup No. 1 Add gradually to the beaten white of one egg a pint of cold water. Put this with three pounds of granulated sugar in a porcelain kettle, boil, and skim until clear. Cool. Grate enough pineapples to make three quarts of juice. Strain carefully. Boil the sugar syrup again for ten minutes, and add slowly the pineapple juice. Let it come to a boil, skim, and when thoroughly cold, bottle, cork, and seal with paraffin or sealing wax. Pineapple Syrup No. 2 One half ounce essence of pineapple, one fourth ounce tartaric acid, and two quarts of plain syrup. Mix well and bottle.