1864 Bar Tender's Guide price $2 00 by Jerry Thomas

102 TO CLAEIFT LOAF-SUGAB AND ilAKE-STEDP. stimniing continued until the liquor becomes clear. Any floating portions of scum that may have escaped notice, are easily rempved by running the syrup through a coarse flannel strainer Tvliilst 7iot. 7. To Clarify Loaf-Siigar and make Syrup. Take a copper pan,and put into it your sugar,broken in small pieces. The pan should be sufficiently large to al low the scum to rise a little without boiling over. One pint of waterto everytwo pounds ofsugar may be added. Beat up the whites of two eggs (if you are clarifying about ten pounds ofsugar, or mix in thte proportion), until it is very frothy,and then mix in with the rest. Jfow place the pan on the and have ready some cold water. When the mixture begins to boil and rise to the top'of the pan, throw in a little ofthe water to prevent the sugar running over. You must let the sugar rise three times before com mencing to skim it, each time cooling the mixture by the cold vator just spoken of. The fourth time the sugar rises, skirn It eompletolj^ andlSrop the cold water gently in as occasion may require, continuing to take the scum* off'(whicIi is rather wliite), until no more comes upon the surface. The sugar must now be strained through a fine sieve—one made of cloth, or a flannel bag Avill do. In order to make clarified sugar extra white, you must be careful to get the very best loaf-sugar. Break it up,as in the previous case, and add water in about the same pro portion, viz., a pint to every two pounds, or two pounds and a half. Beat up well a couple of eggs(supposing ten pounds of sugar are being clarified) and add some ioory * The scum need not be thcown away; after a quantity is collected, It can be clarified.