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59

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