1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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THE AMEEICAN BAR TENDER;

FOR FILTERING Dae tammy or other proper subsianeo ; if paper is require^ the best Russian is preferable to any other. TO COLOR. For green, use parsley or spinach leaves, digested in spirit, for violet, mix blue and red together ; for green, mix blue and yellow ; for red, use cochineal or Brazil wood ; for blue, use indigo or Prussian blue ; for yellow, fawn or amber, use tinc ture ofsaffron, or caramel; that is burnt sugar. SUGAR. This useful article is found more or less in every vegetable substance. It is extracted most readily from the juice of the sugar-cane, and also from the sugar-maple. In France and some other countries, from the beet-root. In China,from the sweet sorgho,aud in other countries,from various sources. The sugar priucipally used in this country is the cane-sugar. To ma ^e which the canes are crushed, the juice collected, thou slowly heated to near boiling point—a little hydrate of lime is added, which clears it—it is then Bkimmed, and subjected to great eat, till sufHciently concentrated by rapid evaporation. 113 then cooled in shallow open pans, and put into casks witli lo es ored in to allow the uncrystallizablo portion [molasses] to drain sway. What ia left in the cask is what we know as raw, or brown, sugar. LUIIP SUGAR. redilM^^'^^'P called block]sugar, raw sugar is first <1 litn« r albumen is added, and. if required, bciuo """bed,and clarified by inteuMol through animal charcoal—tlien subjeotod to an into eon^''^' proper degree of syrup, is poured and srni"°"'';.' -"i becomes solid takes nlaca i"" When the orysteUization p e elowly, it formsinto sugar-candy.