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

107

WKIGHTS AND MEASURES.

vent tlie syrup from rising over the sides, and will grease or smooth it, and thus act like the acid in keeping it from graining. A little cream of tartar also on the point of a knife, -will prevent it from candying. All this time a good red fire (not a blaze) should be kept up underneath. A small piece of wet rag or flannel will keep the top edges ofthe pan from crusting with sugar, wftch might soon cake up and burn. "When boiling sugar, it is a good plan to keep the top somewhat covered after it has begun to boil,and before the syrup has been boiled to the"Crack." Tlie steam by this plan is kept "within; the sides are moistened, and no crust is formed.* "With reg.ard to the ninth degree of boiling sugar, the "Caramel," the name is derived from a Count Albufage Caramel, of iN'ismes, who discovered this stage of boilinrr. 19. Measures ofthe United States. (Distuiod "Water.) 1 gallon=8 pounds=2 halves. X do. =4 do. =2 quarts. 1 quart =2 do. =2pints. 1 pint =1 do. =4 gills. pint ^ do. =2gills. A large and a small pair of scales must be provided; the large for weighing sugar, &c., the smaller for drugs, &o., &c. *If at any time you boil the syrup a little too much, or produce a degree beyond -what you wish for, pour in a little water and boil it up again. Sugar that has been .boiliug too often loses many of its good qualities. Some sugars are not well adapted for boiling to the degrees, and no rules laid down would enable the practitioner to know when tho "Crack" is near. G roat care must, tlicroforo, bo used; and nothing but practice will enable you to be uniformly successful. _It is an old axiom with confectioners and dealers in syrup, tliat"there arc twenty waysto greasi syrup, but none to make it grain when it is greasy."