1859 The Book of one Hundred Beverages - BERNHARD (William) -

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• SYRUPS~

SYRUPS are made either with tho juices of frnits, ·or with iDfasions er decoctions of veg– etab~ substances, in which a suffident quanti– ty of sugar is dissolved to preserve them from change ; if the c1ulllltity. of sugar is too small, t .. he syrup is apt tO ferment and spoil ; if too large, it crystaJliJeS. .AP, a general rule, it is found that the proportion ol two parta, by weight, ~ of sugar, t<> 0118 part, by weight, of watar, or · other liquid, made into a syrup by boiling for a . short time, neither ferments nor crptal- lizes. . . ' . Are moet advantageously formed by the aid of a water bath ; that is to say, the resael in which the syrup is being made should not be directly placed on tlie fire, but in another ves– sel of water ; by this means, all danger of the flavor . being injured by burning is preveni. S~UPS MADE WITH THE- JUICES OF FRUITS