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•
SYRUPS~
SYRUPS
are made either
with
tho juices of
frnits,
·or
with iDfasions
er
decoctions
of
veg–
etab~
substances,
in
which a suffident quanti–
ty
of
sugar
is
dissolved
to
preserve
them
from
change ;
if
the
c1ulllltity.
of sugar is too small,
t ..
he
syrup
is apt
tO
ferment
and
spoil ;
if
too
large,
it
crystaJliJeS.
.AP,
a
general
rule,
it
is
found that the proportion
ol
two
parta,
by
weight,
~
of sugar,
t<>
0118
part, by weight,
of
watar, or ·
other
liquid,
made
into a
syrup
by
boiling
for
a . short time, neither
ferments
nor crptal-
lizes.
.
.
'
.
S~UPS
MADE WITH
THE-
JUICES OF FRUITS
Are moet advantageously formed
by
the
aid
of
a
water
bath ;
that
is
to
say,
the
resael
in
which the
syrup
is
being
made
should
not
be
directly placed on tlie fire, but
in
another ves–
sel of water ;
by
this
means, all danger of the
flavor . being injured
by
burning is preveni.