190 



avoiding sudden or excessive heating of the pan, the syrup 

 being drawn off when it has attained the proper density or 

 thickness. 



To ascertain when a sufficient degree of concentration has 

 been reached, it will be found convenient to employ what is 

 known as the Baume hydrometer or saccharometer, which 

 consists of a hollow glass spindle, with graduations on the 

 stem for indicating the density of liquids in which it may 

 be immersed. 



In reading the instrument, the point to which the spindle 

 sinks in the syrup is noted, the boiling being continued, if 

 a sample, tested in an ordinary pickle jar with the spindle, 

 is found to be of too thin a consistency. 



Ordinarily, it will be found best to boil the syrup to a 

 density of about 32 degrees, as indicated by the Baume 

 spindle,' immersed in the hot liquid, since with syrups of 

 o-reater density, the crystallization of a portion of their 

 sugar will take place in a short time. 



(A hydrometer or spindle of the above description can be 

 purchased of I. L. Lyons & Co. of New Orleans for about 



75 cents.) 



In the experiments conducted last fall, a portion of the 

 syrup was clarified with the use of sulphur fumes alone, 

 while another portion was defecated by means of sulphur 

 fumes, followed by treatment with milk of lime in the evap- 

 orator. 



The latter treatment gave more satisfactory results in 

 almost every test, the syrup obtained being clear, bright 

 and of excellent flavor. 



The advantages resulting from the use of sulphur fumes 

 are as follows : 



1st. It bleaches the juice thoroughly and yields a clear, 

 bright product. 



2nd. It aids in the defecation or removal of impurities 

 from the juice, the impurities removed consisting largely 

 of easily fermentible organic substances, which interfere 

 with the preservation of the syrup. 



