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Syrups
and
Liqueurs.
digo
or
Prussian
blue
;
for
yellow,
fawn,
or
amber,
use
tincture
of
saffron,
or
caramel
(burnt
sugar).
Sugar.
—
This
useful
substance
is
found
more
or
less
in
most
vegetable
substances.
It
is
extracted
most
readily
from
the
juice
of
the
sugar-cane
(
Saccharum
officinorum)
;
and
also
from
the
sugar-
maple
(
Acer
saccharum
)
;
in
France
and
other
parts,
from
the
beetroot
;
in
China,
from
the
sweet
sorgho
(
Sorghum
saccharum)
;
and
in
other
coun-
tries,
from
various
sources.
The
sugar
used
in
this
country
is
the
cane-sugar.
To
make
which
the
canes
are
crushed,
the
juice
collected,
then
slowly
heated
to
nearly
boiling
point
;
a
little
hydrate
of
lime
is
added,
which
clears
it
;
it
is
then
skimmed,
and
subjected
to
a
great
heat,
till
sufficiently
concentrated
by
rapid
evaporation
;
it
is
then
cooled
in
shallow
open
pans,
and
put
into
casks
with
holes
bored
in
to
allow
the
un-
crystallizable
portion
(
molasses
)
to
drain
away
:
this
is
the
common
treacle
of
our
shops.
What
remains
in
the
cask
is
what
we
know
as
raw
sugar,
called,
in
commerce,
Muscovado.
Lump
Sugar.
—
To
make
lump
(or
loaf)
sugar,
raw
sugar
is
first
redissolved
in
water,
some
albu-
men
added,
and,
if
required,
a
little
lime-water
it is
then
boiled,
skimmed,
and
clarified
by
being