After having squeezed the fruit for the syrup, leave the mass for several days undisturbed: a slight fermentation takes place, this will separate the mucilage and thick parenchyma which rendered the juice viscid. By degrees these matters subside, and very often the liquor appears perfectly clear. This liquor may be separated by decantation: put the remaining matter under the press, and by these means a juice not so clear as the preceding is obtained, but which easily becomes clear spontaneously, especially if put into bottles immediately on its being expressed, and suffered to ferment during some days; by this means a transparent juice of the fruit is obtained. LEMON SYRUP. Take a pint of fresh lemon juice, add to it two pounds of lump sugar; simmer it for a few minutes, and remove the scum till the surface is quite clean, then add an ounce of thin cut lemon-peel; let them all simmer very gently for a few minutes, and strain it through a flannel. When cool, bottle, and keep it in a cool place. ORANGE SYRUP. Squeeze the oranges, and strain the juice from the pulp; to a pint of the juice, add two pounds of sugar; give it a boil, skim it well, strain it through a flannel, and let it stand till cold, and then bottle it. MULBERRY SYRUP. Take Mulberry juice strained, rendered clear by having suffered it to ferment, as directed page 273, one pint; add to it refined sugar, two pounds; simmer the sugar in the juice, and proceed as directed.--_See Currant Syrup._ RASPBERRY AND CURRANT SYRUP May be prepared in a like manner. PRESERVATION AND STORING OF FRUIT,--PRINCIPAL REQUISITES OF A GOOD FRUIT ROOM. In storing fruits, care should be taken not to bruise them. Pears, apples, and all other summer fruit should be placed on shelves singly in a dry and well aired room, and not on moss, hay, or straw, as is often done, because they thereby contract a very disagreeable flavour. It is better to lay the fruit on a clean shelf, covered with a sheet of common writing paper; brown paper gives them a flavour of pitch.