The best way to keep fruit syrups from fermenting is by bottling while hot, into suitable bottles or larger vessels, and to prevent access of air. This is the principle, and it may be carried out in various ways. For instance, fill the syrup while hot in quart bottles, previously warmed, and fill them almost full. Cover or cork the bottles temporarily until the syrup cools a little and contracts in volume; then, having heated a small quantity of the syrup, refill the bottles, cork them securely and wax them. A great variety of syrups are made by the addition of proper flavouring ingredients to simple syrup; but in other cases, especially when the juices of fruits are employed, the syrup is not first prepared and then flavoured, but the processes go hand-in-hand. In such instances specific instructions will be given. It is always advisable, when fresh fruit can be obtained, to use it in preference to the essence. One general recipe, which answers for nearly all fresh fruit, is as follows: Use nothing but the very best fresh fruit, which must be freed from stocks, &c., and crushed with a wooden instrument (not metal); when well mashed, let it stand in a room of even temperature (about 68° F.) for 4 days, which will give sufficient time for fermentation to take place; press out the juice from the fruit and let it settle in a cool cellar for 2 days, after which 5 lb. of the clear juice is to be simmered with 9 lb. loaf sugar; while warm, strain through flannel. The colour may be improved by a solution of some colouring agent. It is advisable to add to the fresh fruit before setting it for fermentation, about 2 lb. powdered loaf sugar for every 100 lb. fruit. When cold, it is ready for bottling. Cleanliness should be strictly observed in all the utensils used. When bottling for storing, skim the top off any floating matter from the syrups in the large pan, and see that no residue at the bottom goes into the bottles. Most of the syrups not made of fruit, may have a little mucilage of gum arabic added, in order to produce a rich froth. The following recipes comprise syrups made from the fruit, and also from essences. These may be varied to suit taste and requirements. A variety of syrups have been brought into use by adding the various wines, such as claret, hock, sherry, &c., to simple syrup; others, by the addition of spirits, as milk punch, by adding to vanilla cream Jamaica rum and nutmeg. Almost any syrup may be made by the addition of a sufficient quantity of flavouring essence to simple syrup; but these artificially prepared syrups are inferior to those made from fresh fruits.