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Orange And Lemon Syrup

(Confectionary.) - (The Lady's Own Cookery Book)

To each pint of juice, which must be put into a large pan, throw a pound

and a half of sugar, broken into small lumps, which must be stirred

every day till dissolved, first carefully taking off the scum. Let the

peel of about six oranges be put into twelve quarts, but it must be

taken out when the sugar is melted, and you are ready to bottle it.

Proceed in the same way with lemon, only taking two pounds of sugar to a

pint of juice.

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