1869 Cooling Cups and Dainty drinks by William Terrington

59

Syrups and Liqueurs.

digo or Prussian blue ; for yellow, fawn, or amber, use tincture of saffron, or caramel (burnt sugar). Sugar. — This useful substance is found more or less in most vegetable substances. It is extracted most readily from the juice of the sugar-cane

and also from the sugar-

( Saccharum officinorum) ;

France and other

( Acer saccharum

maple

in

) ;

in China, from the sweet

parts, from the beetroot ;

( Sorghum saccharum) ;

and in other coun-

sorgho

The sugar used in this

tries, from various sources.

country is the cane-sugar. To make which the canes are crushed, the juice collected, then slowly heated to nearly boiling point ; a little hydrate of lime is added, which clears it ; it is then skimmed, and subjected to a great heat, till it is then cooled in shallow open pans, and put into casks with holes bored in to allow the un- crystallizable portion ( molasses ) to drain away : this is the common treacle of our shops. What remains in the cask is what we know as raw sugar, called, in commerce, Muscovado. Lump Sugar. — To make lump (or loaf) sugar, raw sugar is first redissolved in water, some albu- men added, and, if required, a little lime-water it is then boiled, skimmed, and clarified by being sufficiently concentrated by rapid evaporation ;