1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

MANUAIv

FOR THE

Manufacture of Corbiale, Xiquors, dFancy Setups, Etc.

To Clarify Loaf-Sugar and make Syrup. Take a copper pan,and put into it your sugar, broken in small pieces. The pan should be sufficiently large to billow the scum to rise a little without boiling over. One pint of water to every two pounds of sugar may be added. Beat up the whites of two eggs (if you ar'' clarifying about ten pounds of sugar, or mix 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 of the 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 completely, and drop the cold water gently in as occasion may require, continuing to take' the scum* off (which is rather white), until no more

it dill