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

DEGREES FOR BOILLNG SUGAR. * lOo

llacJc, about a pound; see that the ivorj-blaclc is thoi'ouglily 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 ajtpear, instantly add a droiJ of cold water. Having thorougiily melted the mix ture, strain as before through a fine cloth, or flannel strainer. The syruj) need not be heated any more, but it will have to be strained three or four times, until it ia extra fine and clear. 8. On Clarifying Brown or Moist Sngar. Here, again, take care the pan is large enough to allow Che syrup to rise without immediately boiling over. Brown sugar does not require so much water as loaf. A quart will be sufficient for five or six pounds of moist sugar, riioroughly 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 of loafisugar, mix the egg in with the water before pouring 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 water to j^rovent it run ning over. Now commence straining it through a pocket- shaitcd 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, you will soon see if it is perfectly clear and fine, if it is not, you must keep on straining. 9. On the Degrees for Boiling Sugar. Ton should have a jjterfect loiowledge of the degrees of boiling sugar after it has been clarified. There are nine