1919 Home made beverages

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Non-Alcoholic

Beverages

to 1.321, or 35° Baum6; its boiling point is 220° F., and its density at the temperature of 212° is 1.260 to 1.261, or 30° Baum6. The syrups prepared with the juices of fruits mark about two or three degrees more onBaume" scale than the other syrups. According to Ure, the decimal part of the number denoting the specific gravity of a syrup multiplied by 26 gives very nearly the number of pounds of sugar it contains per gallon. The preservation of syrups, as well as of all saccharine solutions, is best promoted by keeping them in a moderate- ly cool, but not a very cold place. Let syrups be kept in vessels well closed and in a situation where the tempera- ture never rises above 55° F. They are kept better in small than in large vessels, as the longer a bottle lasts the more frequently will it be opened and the syrup con- sequently exposed to the air. By bottling syrups while boiling hot, and immediately corking down and tying the bottles over with a bladder, perfectly airtight, they may be preserved even at a summer heat for years, without fermenting or losing their transparency. The candying of syrups may be prevented (unless the syrup be oversaturated with sugar) by the addition of acetic or citric acid, two or three drams per gallon. Confectioners add a little cream of tartar to the syrup to prevent granu- lation." Syrup may be effectually prevented from fer- menting by the addition of a little sulphite of potassa or lime; '.also by the use of salicylic acid in small quantities. Fermenting syrups may be immediately restored by ex- posing the vessel containing them to the temperature of boiling water. The addition of a little spirit is also good, say about 10 per cent. A solution of sugar prepared by dissolving two parts of double refined sugar in one of water, and boiling this a little, affords a syrup which neither ferments nor crys- tallizes. The best way to keep fruit syrups from fermenting is by bottling while hot into suitable bottles or larger ves-i sels and to prevent access of air. This is the principle; 26