192 



THE PRESERVATION OF SYRUP. 



As before stated, the two chief difficulties in the way of 

 the satisfactory preservation of syrups are — first — the 

 deposition of sugar, and second — fermentation, which fre- 

 quently takes place at a somewhat later period. 



While some of the syrup manufactured in the experiments 

 referred to was kept quite satisfactorily in open vessels for 

 a period of about six mouths, it is almost invariably difficult 

 to preserve syrups in bulk from fermentation during the 

 summer months. 



To show that cane syrup could be successfully preserved, 

 even through the long heated term, without undergoing 

 any material changes, several large glass bottles were filled 

 with the hot syrup and immediately sealed tightly, after 

 which they were set aside in a secure place and were left 

 undisturbed until the first of October, nearly eleven months 

 after the date of making the syrup. 



The bottles were about two-thirds of a gallon capacity 

 each, and were rinsed with hot water before being filled 

 with the hot syrup to the full capacity of the bottle. 



On opening the bottles there was not the slightest indica- 

 tion of fermentation, nor had any deposition of sugar, what- 

 ever, taken place, while at the same time the flavor and 

 taste of the article could not be distinguished from that of 

 a syrup fresh from the evaporating pan. 



At the time of filling the large bottles, a small bottle was 

 filled with the same syrup, in order to make comparative 

 analyses of the two samples, the small bottle being labeled 

 " Sample 1" and the large bottles " Sample 2." 



The following is the analysis of sample 2, made immedi- 

 ately after unsealing one of the large bottles. 



