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TO CLARIFY LOAF-SUGAR AND
MAKE SYRUP
'Fake a copper pan, put in your sugar; the pan should
be large to allow 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 until it
is very frothy, then mix in with the rest. Now place the
pan on the fire, and have ready some cold water. When
the mixture begins to boil and rise to the top of the pan,
throw in a little of the water to prevent the sugar run–
ning 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 the sugar
rises, skim it completely, and drop the cold water gently
in as occasion may require, continuing to take the scum*
off, 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.
WHISKEY
Good whiskey is the result of a blend of the product
of three or more distilleries. Each distillery has some
peculiar, telling characteristics. The average age of the
component parts should be not less than three to four
years, the talk
0£
twelve- or twenty-year-old whiskey is
usually rubbish. Whiskey should mature in eight to ten
years and does not improve after it is bottled.
* The scum need _not be thrown away, after a quantity is eol–
lected it can be clarified.
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