1862 The Bartender's Guide price $2,50 by Jerry Thomas

10b

DEGREES FOIi COILING SUGAR.

hlacJc^ about a pound ; mixed into the water.

see that the ivory-black is tliorouglily

The mixture should now be made as hot as possible, but without being allowed to boil. If symptoms of boiling and rising appear, instantly add a drop of cold water. Having thoroughly melted tlie 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 ^xtra fine and clear. Here, again, take care the pan is large enough to allow uhe syrup to rise without immediately boiling over. Brown >ugar does not require so much water as loaf A quart vvill be sufticient 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 be skimmed off), and, as must be observed in the case of loaf-sugar, mix the egg in with the water before pouring it on the sugar. N^ow, get about one pound of charcoal (that made out of tiedge wood, 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 water to prevent it run- ning over. Now commence straining it through a pocket- shaped strainer of cloth. First of all it is quite bhick, but the straining must be proceeded with 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. You should have a perfect knowledge of the degrees of boiling sugar after it» has been clarified. There are nine 8. On Clarifying Brown or Moist Sugar.