Use only the best sugar and soft, filtered water, if possible, as this will save the trouble of clarification, which is necessary when inferior ingredients are used. Pour the water cold over the sugar, and let it slowly melt. Boil by gentle heat, and then keep simmering until it syrups. Buy the essence and tincture from a reliable druggist.

Plain Syrup

To make plain syrup, add to 6 lbs sugar 1/2 gal water. Boil until thoroughly dissolved and syrupy, and then filter.

Clove Syrup

To make clove syrup add to 1 lb plain syrup 30 drops quintessence of cloves. Bottle and shake well before using.

Orange Syrup

To make orange syrup add to 1 lb plain syrup 2 ozs tincture of orange peel.

Pinapple Syrup

For pineapple syrup add to 1 gal plain syrup 1/2 oz tartaric acid and 1 oz essence of pineapple.

Raspberry Syrup

For raspberry syrup add to 1 gal plain syrup 3/4 oz tincture of tartaric acid and 1/2 oz essence of raspberry.

Sarsaparilla Syrup

For sarsaparilla syrup, add to 1 gal plain syrup 10 drops oil of anise, 20 drops oil of wintergreen, and 20 drops oil of sarsaparilla.

Nectar Syrup

To make nectar syrup add to 1 lb plain syrup 30 drops essence of nectar.

Rose Syrup

To make rose syrup allow for 1 lb fresh rose petals 1 qt clear water and 4 lbs granulated sugar. Put water in porcelain lined kettle, bring to boiling point, add rose petals, cover, take from fire, and stand away over night. Next morning strain through a fine cloth, add the sugar, and boil until sugar is entirely dissolved and "syrupy." Fill into clean bottles, press in good, clean corks that have been soaking in boiling water, to which a pinch of baking soda was added, and dip the tops of bottles (cork and all) into melted wax or paraffine. Keep in a cool place. Fine rose flavor for cakes, ice creams, ices, icing, drinks, candies, etc.- [A. G., Mass.

Imitation Maple Syrup

Boil 1 doz clean corn cobs (red are best), from 1 to 2 hours, in enough water to leave nearly 1 pt liquid, when done, then strain, add 2 lbs brown sugar, and boil until as thick as desired. This syrup has a fine flavor, very much like maple syrup.-[Mrs. J. L. R., O.

Silver Drip Syrup

To 3 cups sugar add 1 cup water and 1/2 teasp purifier, and boil 15 minutes, then skim or strain. Nice to serve with warm cakes. The purifier is made as follows: Mix and sift together three times 1 teasp each flour, sugar, and powdered alum. This mixture can be kept on hand and used as needed.-[Mrs. C. H. Y., Mo.

Soda Syrup

To 2 lbs sugar add 2 ozs tartaric acid and 1 1/2 qts boiling water. Stir until the sugar is dissolved, and let cool, then add 1 oz of any preferred flavoring, and the beaten whites of 3 eggs. Put 2 tablesp of this syrup in a glass half full cold water, and stir in scant 1/4 teasp soda.- [Mrs. E. T., Yt.

Cherry Syrup

Boil ripe cherries with a very little water, and when soft, strain through a jelly bag. For each qt juice allow 3 lbs sugar. Put the sugar on with freshly boiled water, allowing 1 pt water for every 3 lbs sugar. Stir until dissolved, then add the cherry juice, bring to a boil, skim, and boil rapidly for 1 or 2 minutes. Bottle, cork and seal. This syrup is delicious with hot cakes, or for flavoring puddings, sauces, ice cream, etc.- [Mrs. O. M. P., N. H.