1863 The manufacture of liquors, wines, and cordials

XVM.

SIRUPS

IN the manufacture of syrups, the quality and quan- tity of the sugar employed are points of importance. Refined sugar should always be employed, as it often saves the necessity of clarification, and makes a clear- er and better flavored syrup than the impure kinds. In relation to the quantity of sugar, if in too small proportion fermentation is apt to occur ; if too abun- dant crystallization will ensue. The proper propor- tion is about two parts to one of the liquid. A somewhat smaller quantity will answer, where an acid such as lemon juice,