Syrupus Aurantii Florum. U. S. (Br.) Syrup of Orange Flowers.
Syr. Aurant. Flor.
Syrupus Aurantii Floris, Br.; Sirop de Fleur d'Oranger, Fr. Cod.; Pomeranzenbluthensirup, G.; Jarabe de azahar, Sp.
"Sugar, eight hundred and fifty grammes [or 29 ounces av., 430 grains]; Orange Flower Water, a sufficient quantity, to make one thousand mils [or 33 fluidounces, 6 ½ fluidrachms]. Dissolve the sugar in four hundred and fifty mils [or 15 fluidounce's, 104 minims] of orange flower water by agitation, without heat, add enough orange flower water to make the product measure one thousand mils [or 33 fluidounces, 6 ½ fluidrachms], mix thoroughly and strain. Syrup of orange flowers may also be made in the following manner: Prepare a percolator in the manner described under Syrupus. Pour four hundred and fifty mils [or 15 fluidounces, 104 minims] of orange flower water upon the sugar, return the first portions of the percolate until it runs through clear, and, when all the liquid has passed, follow it by orange flower water, until the sugar is all dissolved and the product measures one thousand mils [or 33 fluid-ounces, 6 ½ fluidrachms]. Mix thoroughly." U.S.
"Orange-flower water of commerce, undiluted, 150 millilitres; Refined Sugar, 300 grammes; Syrup, sufficient to produce 1000 millilitres. Mix the orange-flower water with the Refined Sugar in a closed vessel; stand in a moderately warm place, shaking occasionally till dissolved; then add sufficient Syrup to produce the required volume." Br.
The second U. S. process, by percolation, will be preferable here. This syrup is used chiefly for flavoring mixtures.