102 / 256
102
TO
CLARIFY
LOAF-SUGAH
AND
MAKE
SYKUP.
skimming
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
hot,
7.
To
Clarify
Loaf-Sugar
and
make
Syrup.
Take
a
cojiper
pan,
and
put
into
it
your
sugar,
broken
iu
small
pieces.
The
pan
should
be
sufficiently
large
to
al-
low
the
scum
to
rise
a
little
without
boiling
over.
One
pint
of
water
to
every
two
pounds
of
sugar
may
be
added.
Beat
up
the
whites
of
two
eggs
(if
you
are
clarifying
about
ten
pounds
of
sugar,
or
mix
in
this
proportion),
until
it is
very
frothy,
and
then
mix
in
with
the
rest.
Xow
j^lace
the
pan
on
the
fire,
and
have
ready
some
cold
water.
When
the
mixture
beghis
to
boil
and
rise
to
the
top
of
the
pan,
throw
in
a
little
of the
water
to
prevent
tlie
sugar
running
over.
You
must
let
the
sugar
rise
three
times
before
com-
mencing
to
skim
it,
each
time
cooling
the
mixture
by
the
cold
water
just
spoken
of.
The
fourth
time
tlie
sugar
rses,
skira
it
completely,
and
drop
tiie
cold
v/aler
gently
i'\
as
occasion
may
require,
continuing
to
take
the
scum*
(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
white,
you
must
be
careful
to
get
the
very
best
loaf-sugar.
Break
it
up,
ns
in
the
previous
case,
and
add
water
in
about
the
same
pro-
portion,
viz.,
a
pint
to
every
two
pounds,
or
two
pounds
and
a
half.
Bent up
well
a
couple of
eggs
(supposing
ten
pounds
of
sugar
are
being
clarified)
and
add
some
ivory
*
'he
sourn
need
not
he
i.rirou-r
^wfjy
v^V-
d
quantitf
''s
nnllpffptj
>t
can
be
clarified