To the Editor:
Dear Sir:—For some time past I have been called upon to make considerable quantities of syrup of saffron, and not knowing of a reliable formula, the one I herewith send you for publication presented itself and am happy to state produced the finest preparation of the kind I ever saw. As commonly prepared, it is apt to ferment, and of course is worthless; during the summer months I have found it to ferment with ease. This is entirely obviated by substituting glycerin for sugar (this makes it a glycerite, not a syrup. -Henriette), according to the formula I send you. I have some in my store which I made eight months ago and it is as perfect as when first made. In making this syrup I use part glycerin instead of sugar. We all know that the medical properties of saffron are due to the volatile oil, and in order to obtain this we must guard against heat in the preparation of the syrup, and make it cold, as when heat is used it drives off part of the volatile oil. The next point is to use something that will dissolve the vol. oil from the saffron, and for that purpose I have used glycerin, and find it to work admirably.
|Take of||true Saffron,||℥ss.|
Let the above macerate for seven days, filter into a pint bottle and add water through the filter q. s. to make ℥viii, then add sugar 14 oz. av. and dissolve cold by frequent agitation. The result is a beautiful thick, dark orange-colored syrup.
I present this to the readers of the Journal. In case they are in want of a formula, they will find this a reliable one.
Yours respectfully, GEO. W. KENNEDY.
Pottsville, Pa., Jan. 9th, 1871.