(excerpted from The Enterprising Housekeeper by Helen Loise Johnson, 1898, p. 62)
For every cupful of fruit juice take one-half cupful of cider vinegar and two cupfuls of sugar. Put the fruit juice, sugar and vinegar over the fire, stir until the sugar dissolves and boil to a thick syrup. Skim, if nescessary, strain and bottle.
All fruit juices are used in the same manner. When served, allow one-fourth cupful of syrup to three-fourths cupful of ice water. Should the syrup be too thin, do not adhere to this proportion of water. Taste is the best guide.