1862 Bar Tender's Guide price $1.50 by Jerry Thomas

DEGREES EOE BOILING SUGAR.

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blacky about apound;see tbatthe ivory-black is thoroughly mixed into the -water. The mixture should now be made as hot as possible, but u-ithout being allowed to boil. If symptoms of boiling and rising appear, instantly add a drop of cold water. Having thoroughly melted the mix ture, strain as before through a fine cloth, or flannel strainer. The syrup need not be heated any 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 ri^c without immediately boiling over. Brown sugar does not require so much water as loaf. A quart wiU he sufficient for five or six pounds of moist sugar. Thorouglily heat up one egg (tlie yolk had better be omit ted, as it will only rise with the scum, and be skimmed off), and, as must be observed in the case of loaf-sugar, mix the egg in with the water before pouriug it on the sugar. Now, get about one pound of charcoal (that made out of hedge wood,- or small branches, is the best); beat it very fine, and stir it into the sugar. As it boils, skirir it, as in the previous case, and add cold water to prevent it run ning over. Now commence straining it through a pocket- shaped strainer of cloth. First of all it is quite, black, but the straining must be proceeded with until the mixtm'e 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. You should have a perfect knowledge of the degrees of boiling sugar after it has been clarified. There are nine