1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

10b

DEGEEES FOE BOILIXQ SUGAE.

blade,about a pound;see thatthe ivory-hlack is thoroughly mixed into the water. The mixture should now he made as hot as possible, hut without being allowed to boil. If symj^toms of boiling and rising appe.ar, instantly add a drop of cold water. Ha\dug thoroughly melted the mix- ^ ture, strain as before through a fine cloth, or flannel strainer. The syrui) need not be heated auy more, but it will have to be strained three or four times, until it is extra fine and clear. 8. On Clarifying Brown or Moist Sugar. Here, again, take care the pan is large enough to allow the syrup to rise without immediately boiling over. Brown mg.ar does not require so much water as loaf. A quart will be suflicient for five or six pounds of moist sugar. Thoroughly beat up one egg (the yolk had better be omit ted,as it will only rise with the scum,and bo skimmed olf), and, as must be observed in the case ofloaf-sugar, mix the egg in Avith the water before pouring it on the sugar. Noav, get about one pound of charcoal (that made out of hedge tvood, or small branches, is the best); beat it very fine, and stir it into the sugar. As it boils, skim it, as in the previous case, and add cold Avater to prevent it run ning over. ISToav commence straining it through a pocket- shaped strainer of cloth. First of all it is quite black, but the straining must be proceeded Avith until the mixture is quite clear. If you pour some of the syrup into a glass, you will soon see if it is perfectly clear and fine, if it is not, you must keep on straining. 9. On the Degrees for Boiling Sugar. Ton should haA'c a perfect knoAA'ledge of the degrees of boiling sugar after it has been clarified. There are nine