1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

oa, TIIE AKT OF lUXING DKINKS.

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Tliis canily cau bo colored as required. Barley-augar is made by subjecting loaf-sugar to the roquia- ite heat and lUou lotting it cool. GOOD SDCtAR Ought to feel dry to the touch, and havo a sparkling appear- anco tvheu broken—itshould bo close iu torture, and hard to break. It requires for its solution one-third of its weight iu cold, and less of boiling, water. TO M.\KE SYKUP AND CLARIFY. Beat up tho white of ouo egg into a froth, which well mix with 3 pints of water. Put the mixture into a iian over a steady stove fire, having a little cold water at hand to prevent thesyrup boiling over. Let the sugar rise three times, each time chocking the boil ing over by a little cool water; the fourth time completely skim, and so continue till all tho froth is cleared off. Strain through a flannel or hair bag. This syrup will bo found sufficient for all the ordinary re quirements of,making liqueur.s. It is worth adding, that it will bo found best to employ only the best refiuod sugar, and flltercd water, soft if possible. By so doing it often saves tho trouble of clarification, which inva riably becomes necessary when inferior ingredients aro used. Tho proportion of 30 parts of sugar to IG parts of water also makes an excellentsjwup. In preparing syrups use aslittle heat as possible. The best plan is to pour the water cold over the sugar, and letit slowly melt; and, when saturated, bring it up to the boil by a gentle heat, and then keep simmering to tho point desired -^remember, if a syrup is bottled while at boiling heat, and immediately corked and tied down with a bladder, it will last a long time in a perfect state. Syrups arc best kept iu a cool place.