1363. To Determine the Density of Syrup

1363.    To Determine the Density of Syrup. A fluid ounce of saturated syrup weighs 5771/2 grains; a gallon weighs 131/5 pounds avoirdupois; its specific gravity is 1.319 to 1.321, or 35° Baum'e; its boiling point is 221° Pah., and its density at the temperature of 212° is 1.260 to 1.261, or 30° Baum'e. The syrups prepared with the juices of fruits mark about 2° or 3° more on Baum'e's scale than the other syrups. (Cooley.) According to Ure, the decimal part of the number denoting the specific gravity of a syrup, multiplied by 26, gives the number of pounds of sugar it contains per gallon, very nearly.

1364. To Preserve Syrups

1364.    To Preserve Syrups. The preservation of syrups, as well as of all saccharine solutions, is best promoted by keeping them in a moderately cool, but not a very cold place. Let syrups be kept in vessels well closed, and in a situation where the temperature never rises above 55° Fah. They are better kept in small than in large bottles, as the longer a bottle lasts, the more frequently it will be opened, and, consequently, the more it will be exposed to the air. By bottling syrups whilst boiling hot, and immediately corking down and tying the bottles over with bladder, perfectly air-tight, they may be preserved, even at a summer heat, for years, without fermenting or losing their transparency.

1365. To Prevent Syrup from Candying

1365.    To Prevent Syrup from Candying. The candying or crystallization of syrup, unless it be over-saturated with sugar, may be prevented by the addition of a little acetic or citric acid (2 or 3 drachms per gallon) ; confectioners add a little cream of tartar to the sugar, to prevent granulation.

1366. To Prevent Syrup from Fermenting

1366.    To Prevent Syrup from Fermenting. The fermentation of syrups may be effectually prevented by the addition of a little sulphite of potassa or of lime. A celebrated French chemist recommends the addition of about 3 to 4 per cent, sugar of milk, with the same intention. Fermenting syrups may be immediately restored by exposing the vessel containing them to the temperature of boiling water. The addition of a little spirit is also good.

1367. To Bleach Syrup

1367.     To Bleach Syrup. Syrups may be decolored by agitation with, or filtration through, animal charcoal.

1368. Degrees of Boiling Sugar

1368.      Degrees of Boiling Sugar. In preparing sugar for candies, etc., the con fectioner requires different degrees of boiling in order to bring the sugar to the proper state for the various articles he prepares. "Well clarified and perfectly transparent syrup is boiled until a skimmer dipped into it, and a portion touched between the forefinger and thumb, on opening them, is drawn into a small thread which crystallizes and breaks. This is called a weak candy height.

If boiled again, it will draw into a larger string, and if bladders may be blown with the mouth through the drippings from the ladle, it has acquired the second degree, and is called bloom sugar.

After still further boiling, it arrives at the state called feathered sugar. To determine this, dip the skimmer and shake it over the pan, then give it a sudden flirt or jerk, and the sugar will fly off like feathers.

The next degree is that of crackled sugar, in which state the sugar that hangs to a stick dipped into it, and put directly into cold water, is not dissolved off, but turns hard and snaps.

The last stage of boiling reduces it to caramel sugar, and is proved by dipping a stick into the sugar and then into cold water, when, on the moment it touches the water, it will snap like glass. It has now arrived at a full candy height.

Throughout the boiling, the fire must not be too fierce, as it will discolor the syrup. The best safeguard against this is the use of steam heat. Color may be given to the candy by adding the coloring matter to the syrup before boiling it. Flavoring essences must be added when the process is nearly complete.