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XVM.
SIRUPS
IN
the
manufacture
of
syrups,
the
quality
and
quan-
tity
of
the
sugar
employed
are
points
of
importance.
Refined
sugar
should
always
be
employed,
as
it
often
saves
the necessity
of
clarification,
and
makes
a
clear-
er
and
better
flavored
syrup
than
the
impure
kinds.
In
relation
to
the
quantity
of
sugar,
if
in
too
small
proportion
fermentation
is
apt
to
occur
;
if
too
abun-
dant
crystallization
will
ensue.
The
proper
propor-
tion
is
about
two
parts
to
one
of
the
liquid.
A
somewhat
smaller
quantity
will
answer,
where
an
acid
such
as
lemon
juice,
<fcc.,
is
used.
Syrup
is
apt
to
become
scorched,
or
brown,
by
a
continued
application
of
heat
;
therefore,
syrups
should
boil
briskly
over
a
lively
fire,
so
as
to
accom-
plish
the
object
as
quickly
as
possible.
It
is
impor-
tant
to
be
able
to
ascertain
positively
when
they
have
attained
the
due
consistence.
An
operator
skilled