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Beverages
—
Non-Alcoholic
to
1.321,
or
35°
Baum6;
its
boiling
point
is
220°
F.,
and
its
density
at
the
temperature
of
212°
is
1.260
to
1.261,
or
30°
Baum6.
The
syrups
prepared
with
the
juices
of
fruits
mark
about
two
or
three
degrees
more
onBaume"
scale
than
the
other
syrups.
According
to
Ure,
the
decimal
part
of
the
number
denoting
the
specific
gravity
of
a
syrup
multiplied
by
26
gives
very
nearly the
number
of
pounds
of
sugar
it
contains
per
gallon.
The
preservation
of
syrups,
as
well
as
of
all
saccharine
solutions,
is
best
promoted
by
keeping
them
in
a
moderate-
ly
cool,
but
not
a
very
cold
place.
Let
syrups
be
kept
in
vessels
well
closed
and
in
a
situation
where
the
tempera-
ture
never
rises
above
55°
F.
They
are
kept
better
in
small
than
in
large
vessels,
as
the
longer
a
bottle
lasts
the
more
frequently
will
it
be opened
and
the
syrup
con-
sequently
exposed
to
the
air.
By
bottling
syrups
while
boiling
hot,
and
immediately
corking
down
and
tying
the
bottles
over
with
a
bladder,
perfectly
airtight,
they
may
be
preserved
even
at
a
summer
heat
for
years,
without
fermenting
or
losing
their
transparency.
The
candying
of
syrups
may
be
prevented
(unless
the
syrup
be
oversaturated
with
sugar)
by
the
addition
of
acetic
or
citric
acid,
two
or
three
drams
per
gallon.
Confectioners
add a
little
cream
of
tartar
to
the
syrup
to
prevent
granu-
lation."
Syrup
may
be
effectually
prevented
from
fer-
menting
by
the
addition
of
a
little
sulphite
of
potassa
or
lime;
'.also
by
the
use
of
salicylic
acid
in
small
quantities.
Fermenting
syrups
may
be
immediately
restored
by
ex-
posing the
vessel
containing
them
to
the
temperature
of
boiling
water.
The
addition
of
a
little
spirit
is
also
good,
say
about
10
per
cent.
A
solution
of
sugar
prepared
by
dissolving
two
parts
of
double
refined
sugar
in
one
of
water,
and
boiling
this
a
little,
affords
a
syrup
which
neither
ferments
nor
crys-
tallizes.
The
best
way
to
keep
fruit
syrups
from
fermenting
is
by
bottling
while
hot
into
suitable
bottles
or
larger
ves-i
sels
and
to
prevent
access
of
air.
This
is
the
principle;
26