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Chapter
II.
SYRUPS
Preparation
IN
the
preparation
of
syrups,
which
are
solutions
of
sugar,
more
or
less
strong
according
to
the
object
for
which
they
are
used,
care
should
be
taken
to
employ
only
the
best
refined
sugar,
and
either
distilled
or
filtered
rain
water,
as
they
will
be
rendered
much
less
liable
to
spon-
taneous
decomposition
and become
perfectly
transparent
without
the
trouble
of
clarifying.
When,
however,
im-
pure
sugar
is
employed,
clarification
is
always
necessary.
This
is
best
done
by
dissolving
the
sugar
in
the
water
or
fruit
juices
cold,
and
then
beating
up
a
little
of
the
cold
syrup
with
some
white
of
egg
and
one
or
two
ounces
of
cold
water,
until
the
mixture
froths
well.
This
must
be
added
to
the
syrup
in
the
boiler,
and
when
the
whole
is
frisked
up
to
a
good
froth,
heat
should
be
applied
and
the
scum
which
forms
removed
from
time
to
time
with
a
clean
skimmer.
As
soon
as
the
syrup
begins to
simmer
it
must
be
removed
from
the
fire
and
allowed
to
stand
until
it
has
cooled
a
little,
when
it
should
again
be
skimmed,
if
necessary,
and
then
passed
through
a
clean
flannel.
By
using
refined
sugar,
however,
all
this
trouble
of
clarification
can
be
avoided.
When
vegetable
infusions
or
solutions
enter
into
the
compositions
of
syrups,
they
should
be
rendered
perfectly
transparent
by
filtration
or
clarification
before
being
added
to
the
sugar.
The
proper
quantity
of
sugar
for
syrups
will,
in
general,
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