from Apples and Pears. 210 



h still boil for a quarter of an hour. The white of the eggs, 

 coagulating by the boiling, entangles the impurities of the 

 juice, which is then to be strained through a flannel strainer 

 supported at the four corners. 



When about half-cooled strain it again, that it may be 

 well clarified. 



By these operations the juice loses about one-third of its 

 weight. What remains is to be reduced to about one-half 

 of its bulk bv boiling ; after which the heat must be lower- 

 ed ; but the evaporation must be continued below the boil- 

 ing point, until the syrup be so concentrated, that on cool- 

 ing it may be of the consistence of common treacle. 



Those who are acquainted with chemical processes will 

 know, when it is sufficiently concentrated by observing the 

 pellicle formed on its surface. A vessel capable of contain- 

 ing a quart, or two pounds of water, will contain 2lb. 10 oz. 

 of svrup or liquid sugar. 



This liquid sugar is represented as savoury, fresh, and 

 capable of sweetening water very well, or even milk without 

 curdling it. 



In one of M. Dubuc's experiments the juice had a milky 

 look, even after the white or egfts was added. To remedy 

 this, h< employed twelve drachms of powdered charcoal, 

 and stirred and boiled the mixture for about ten minutes ; 

 alter which he strained it once through a conical bag, and 

 wh«m nearly cold passed it through the filter a second time, 

 the sediment of the first filtration being left to make the filter 

 the closer. 



The success of this experiment induced him to try to ob- 

 tain the clarified liquid sugar by using chalk and charcoal 

 only, without employing white of eggs. To six quarts of 

 apple juice boiled for a quarter of an hour, he added, at four 

 separate times; two minutes from each other, a mixture of 

 seven drachms of chalk, and one drachm of small coal in 

 fine powder. The boiling was continued till the liquid was 

 reduced one half: when half cooled it was passed through 

 flannel, as directed above, and when nearly cold was strained 

 a second time, and lastly it was evaporated with the above- 

 mentioned precautions. 



The process for extracting the saccharine matter from 

 pears diners not at all from the above ; but more chalk seems 

 to be required to saturate and separate the acid. 



If the fruit be suffered to lie bruised for about 24 hours 

 before expressing the juice, the produce of sugar will be 

 greater, — this process contributing in some way or other 

 fo the development of the saccharine principle. 



When 



