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103 TO CLAULFT ^LOAF'SUGAJl AND SLAjKE SYRUP.
skiiriining continued until the liquor becomes clear. Any
floating portions of scum that may have escaped notice,
are easily removed by running the syrup through a coarse
_flannel strainer whilst /to?,
7. To Clarify Loaf-Sugar and make Syrup.
Take a copper pan,and put into it your sugar,broken in
small pieces. The pan should be sufliciently large to .al
low the scum to rise a little without boiling over. One pint
of waterto every two pounds ofsugar may be added. Beat
up the whites of two.eggs (if you are clarifying about ten
pounds ofsugar, or mix in this proportion), until it is very
frothy,and then mix in with the rest. Now place the pan
on the fire, and have ready some cold water. When the
mixture begins to boil and rise to the top of the pan,
throw in a little ofthe water to prevent the sugar running
over.
You must let the sugar rise i/iree times before com
mencing to skim it, each time cooling the mixture by the
cold water just spoken of. The fourth time the sugar
rises, slcim it comifletely, and drop the cold water gently
in as occasion may require, continuing to take the scum*
off(which is rather white), until no more comes upon the
surface. The sugar must now be strained through a fine
sieve—one made of cloth, or a flannel bag will do.
In order to make clarified sugar extra Avhite, you must
be careful to get the very best loaf-sugar. Break it up,as
in the previous case, and add tvater in about the same pro
portion, viz., a pint to every ttvo pounds, or two pounds
and a half. Beat up tvell a couple of eggs(supposing ten
pounds of sugar are being clarified) and add some ivory
* The scum need not Ise thrown away; after a quantityis collected.
It can he clarified.