1876 Bar-Tender's Guide by Jerry Thomas

102 TO CLARIFY LOAF-SUGAR AND MAKE SYRUP. skimming continued until the liquor becomes clear. Any floating portions of scum that may have escaped notice, are easily removed by running the syriq)through a coarse flannel strainer whilst Jiot. 7. To Clarify Loaf-Sugar and make Syrup. Take a co|iper 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 water to everytwo pounds ofsugar may be added. Beat uj) the whites of two eggs (if you are clarifying about ten pounds ofsugar, or niix in this proportion), until it is very frothy,and then mix in with the rest. Now place the pan on the fire, 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 water just spoken of. The fourth time the sugar rises, skim it com2Jletely, and drop the cold water gently in as occasion may require, continuing to take the scum* off(which is rather white), 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 ivory * The scum need not be thrown away after a quantitv is collected tt can be clarified.