1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

102 TO CLAKIFT LOAF-StrOAE AND MAKE SYEUP. skimming continued until the liquor hocomcs clear. Any floating portions of scum that may iiave escaped notice, are easily removed by runuiiig the syrup through a coarse flannel strainer "whilst hot. 7. To Clarify Ijoaf-Sngar and make Syrup. T.ake a copper pan,and put into it your sugar,broken in small pieces. The pan should be sufiiciently large to al low the scum to rise a little without boiling over. One pint of water to every two pound.s ofsugar may be added. Beat up the whites of two eggs (if you are clarifying about ten pounds ofsugar, or mi.v in this proportion), until it is very frothy,and then mi.v in with the rest. Now place the pan on the fire, and have ready some cold water. "When the mi.vture begins to boil and rise to the top of the pan, throw in a little ofthe water to jDrevent the sugar running over. l:ou mtist let the sugar rise tJiree times before com mencing to skim it, each time cooling the mixture by the cold water just spoken of. The fourth time the sugar rses, skirn it completely, and drop the cold water geiUly in its occasion may require, continuing to take the scum* cT(which is rather white), until no more comes upon the surface. The sugar must now be strained through a fine sieve one made ofcloth, or a flannel bag will do. In order to make clarified sugar extra white, you must be careful to get the veiy best loaf-sugar. Break it up,as in the pi-evious case, and add water in about the same pro portion, viz., a pint to every tivo 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 ♦ . be scum need not be tbrovm away aflor a quantity is collected It can be clarified. -