460 



consistence, that penetrates into every part of the fruit. 

 The method of effecting this requires considerable care ; 

 for if the solution of sugar is too weak, in consequence of 

 its tendency to ferment, it will quickly become sour if 

 kept in a temperate degree of heat ; such a solution there- 

 fore, is not calculated to prevent the natural fermentation 

 of vegetable juices ; and if the syrup be too much concen- 

 trated, the sugar crystallizes, and thus spoils the fruit. 



Proper strength of syrup. It has been ascertained, that 

 a solution of sugar, prepared by dissolving two parts of 

 doubled-refined sugar in one of water, and boiling this a 

 little, affords a syrup of the right degree of strength, and 

 which neither ferments nor crystallizes. This appears 

 to be the degree called smooth by the confectioners, and 

 is proper to be used for the purposes of preserving fruits. 



The syrup employed should sometimes be clarified, 

 which is done in the following manner : Dissolve two 

 pounds of loaf-sugar in a pint of water ; add to this solu- 

 tion the white of an egg, and beat them well. Put the 

 preserving pan upon the fire with the solution ; stir it 

 with a wooden spatula, and when it begins to swell and 

 boil up, throw in some cold water, or a little oil to damp 

 the boiling ; for as it rises suddenly, if it should boil over, 

 it would take fire, being of a very inflammable nature. 

 Let it boil up again, then take it off, and remove carefully 

 the scum that has risen. Boil the solution again, throw 

 in a little more cold water ; remove the scum, and so on 

 for three or four times successively ; then strain it. It is 

 considered to be sufficiently boiled, when some taken up 

 in a spoon pours out like oil ; and when a thin skin ap- 

 pears on blowing upon the syrup, it is judged to be com- 

 pletely saturated. The heat when sufficiently boiled, and 

 of the proper strength, is 221. In this manner the syrup 

 will become quite transparent. It is scarcely necessary 

 to say, that if a greater quantity of syrup is wanted, the 



