FRUIT SIRUP

As generally understood in the trade, fruit sirups are divided into two cla es, 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, ete. The best types are pure fruit juices concentrated and heavily sweetened, with, in some kinds (as apple and grape sirups) the exce of acid precipitated by means of carbonate of lime, and then removed by filtration. The home use of fruit sirups is worth encouraging. They form an agreeable variation from the time-honored lemonade made from the fresh-eut fruit, and similar beverages; and are much le trouble—you merely pour a little sirup in the tumbler and fill with cold water, either plain or carbonated. There is no fu with squeezers, or sugar bowl, and the result is deliciously refreshing. They are more economical than bottled fruit juices as there is no nece ity to empty the bottle in order to forestall lo by fermentation. The visitor to Paris always notes with interest the great variety of fruit sirops sold at all refreshment stands and at the sirup 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 people who wish the sweetne modified, procure a delightful drink by adding wine--or substituting it for the water. The same result can be effected almost equally well by the addition to the water of any desired proportion of high grade vinegar. The sirups most in favor are currant, raspberry, lemon, cherry, pomegranate (grenadine), and almond (orgeat). Skill is also displayed in the mingling of flavors. Sirep de groseilles, currant sirup, for example, generally consists of four parts of red currant and one part of bitter cherries. Sirop de groseilles framboisées, is four parts of currant and one part each of raspberries and bitter cherries. Other sirups popular in this country are strawberry, pineapple, peach, and apricot.