1872 Cooling Cups and Dainty Drinks (Mixellany)

Syrups and Liqueurs, 59 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 {Saccharum officinorum) ; and also from the sugar- maple {Acer saccharum) ; in France and other parts, from the beetroot; in China, from the sweet sorgho {Sorghum saccharum) ; and in other coun- tries, from various sources. The sugar used in this 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 sufficiently concentrated by rapid evaporation ; 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