1876 Bar-Tender's Guide by Jerry Thomas

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10b

hlach,about a pound;see that the ivory-black is thoroughly mixed into the water. The mixture should now be made as hot as possible, but without being allowed to boil. If symptoms of boiling and rising appear, instantly add a drop of cold water. Having thoroughly melted the mix ture, strain as before through a fine cloth, or flannel strainer. The syrup need not be heated any more, but it will have to be strained three or four times, until it is yxtra fine and clear. 8. On Clarifying Brown or Moist Sugar. Here,again,take care the pan is large enough to allow ihe syrup to rise without immediately boiling over. Brown •iugar does not require so much water as loaf. A quart will be sufficient for five or six pounds of moist sugar, fhoroughly beat up one egg (the yolk had better be omit ted,as it will only rise with the scum,and be skimmed off), and, as must be observed in the case ofloaf-sugar, mix the egg in with the water before ijouring it on the sugar. Now,get about one pound of charcoal (that made out of hedge wood,or small branches, is the best); beat it very fine, and stir it into the sugar. As it boils, skim it, as in the previous case, and add cold vmter to prevent it run ning over. Now commence straining it through a pocket- shaped strainer of cloth. First of all it is quite black, but the straining must be proceeded with until the mixture is quite clear. If you pour some of the syrup into a glass, fou will soon see if it is perfectly clear and fine, if it is uot, you must keep on straining. 9. On the Degrees for Boiling Sugar. You should have a perfect knowledge of the degrees of boiling sugar after it has been clarified. There are nine