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DEGREES
FOIi
COILING
SUGAR.
10b
hlacJc^
about
a
pound
;
see
that
the
ivory-black
is
tliorouglily
mixed
into
the
water.
The
mixture
should
now
be
made
as
hot
as
possible,
but without
being
allowed
to
boil.
If
symptoms
of
boiling
and
rising
appear,
instantly
add
a
drop
of
cold
water.
Having
thoroughly
melted
tlie
mix-
ture,
strain
as
before
through
a
fine
cloth,
or
flannel
strainer.
The
syrup
need
not
be
heated
any
more,
but
it
will
have
to
be
strained
three or four
times,
until
it
is
^xtra
fine
and
clear.
8.
On
Clarifying
Brown
or
Moist
Sugar.
Here,
again,
take
care
the
pan
is
large
enough
to
allow
uhe
syrup
to
rise
without
immediately
boiling
over.
Brown
>ugar
does
not
require
so
much
water
as
loaf
A
quart
vvill
be
sufticient
for
five
or
six
pounds
of
moist
sugar.
Thoroughly
beat
up
one
egg
(the
yolk
had
better
be
omit
ted,
as
it
will
only
rise
with
the
scum,
and
be
skimmed
off),
and,
as
must
be
observed
in
the
case
of
loaf-sugar,
mix
the
egg
in
with
the
water
before
pouring
it
on
the
sugar.
N^ow,
get
about
one
pound
of
charcoal
(that
made
out
of
tiedge
wood,
or
small
branches,
is
the
best)
;
beat
it
very
fine,
and
stir
it
into
the
sugar.
As
it
boils,
skim
it,
as
in
the
previous
case,
and
add
cold
water
to
prevent
it
run-
ning
over.
Now
commence
straining
it
through
a
pocket-
shaped
strainer
of
cloth.
First
of
all
it
is
quite
bhick,
but
the
straining
must
be
proceeded
with
until
the
mixture
is
quite
clear.
If
you
pour
some
of
the
syrup
into
a
glass,
you
will
soon
see
if
it
is
perfectly
clear
and
fine,
if
it
is
not,
you
must
keep
on
straining.
9.
On
the
Degrees
for
Boiling
Sugar.
You
should
have
a
perfect
knowledge
of
the
degrees
of
boiling
sugar
after
it»
has
been
clarified.
There
are
nine