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Syrups
be
found
to
be
two
pounds
avoirdupois
to
every
pint
of
water
or
thin
aqueous
fluid.
These
proportions
allow
for
the
water
that
is
lost
by
evaporation
during
the
process
and
are
those
best
calculated
to
produce
syrup
of
proper
consistency
and
possessing
good
keeping
qualities.
They
closely
correspond
to those
recommended
by
Guibourt
for
the
production
of
a
perfect
syrup,
which,
he
says,
consists
of
30
parts
of
sugar
to
16
parts
of
water.
In
the
preparation
of
syrup
it is
of
great
importance
to
employ
as
little
heat
as
possible,
as
a
solution
of
sugar,
even
when
kept
at
a
temperature
of
boiling
water,
under-
goes
slow
decomposition.
The
best
plan
is
to
pour
the
water
(cold)
over
the
sugar
and
to allow
the
two
to
he
together
for
a few
hours
in
a
covered
vessel,
occasionally
stirring,
and
to
apply
a
gentle
heat,
preferably
that
of
steam
or
of
a
water
bath,
to
finish
the
solution.
Syrups
are
sufficiently
boiled
when
some,
taken
up
in
a
spoon,
pours
out
like
oil,
or
a
drop
cooled
on
the
thumb
nail
gives
a
proper thread
when
touched.
When
a
thin
skin
appears
on
blowing
the
syrup,
it
is
judged
to
be
completely
satu-
rated.
These
rude
tests,
however,
often
lead
to
errors,
which might
be
easily
prevented
by
employing
the
proper
proportions
or
determining
the
specific
gravity
by
immer-
sing
in
the
syrup
one
of
Baum6's
saccharometers
or
syrup
gauges,
as
indicated
in
the
following
table:
Sugar
in
Deg.
100
parts.
Sp.
Gr.
BaumS.
1.000
5
1.020
3
10
1.040
6
15
1.062
8
20
1.081
11
25
1.104
13.5
30
1.128
16.3
35
1.152
19
40
1.177
21.6
45
1.204
24.5
50
1.230
27
55
1.257
29.5
60
1
.
284
32
67
1.321
35
A
fluid
ounce
of
saturated
syrup
weighs
577
J^
grains;
a
gallon
weighs
13
J^
pounds;
its
specific
gravity
is
1.319
25