64 



Thus we say a concentrated solution of sugar in 

 water, or water saturated with sugar. 



At a temperature of 58 Fahr., water dissolves 

 three times its weight of sugar. The higher the 

 temperature is raised, sugar becomes more so- 

 luble ; so that at boiling point, that is to say at 212*, 

 water dissolves six times its weight. Pure alcohol 

 does not dissolve sugar, but ordinary alcohol, at 85 

 per cent of .pure alcohol, and 15 of water, dissolves 

 one fourth of its weight. 



This property in sugar of dissolving in water, in 

 greater or less quantity, as the temperature is more 

 or lesfe elevated, brings us to the /xo// /,.'.';/ of sugar 

 when dissolved : and as this is one of h<) general 

 principles upon which the manufacture rusts, f shall 

 enlarge upon it. 



I have just stated that water is saturated with 

 sugar (or with any body whatever; when it dissolves 

 all that- it can contain. If we have 100 pounds of 

 water saturated with sugar at boiling point, this 

 water would contain 600 pounds of sugar in solution. 

 Let our solution cool down to 58 Fahr and notice 

 what occurs ; at this temperature over 100 pounds 

 of water will hold in solution 300 pounds of sugar, 

 and can only hold these 300 pounds. We would 

 then have 300 pounds of sugar not in a state of so- 

 lution. These 300 pounds of sugar become depo- 

 sited in the liquid in the shape of crystals, and if 

 we were to drain off these crystals, if we were to dry 

 them, we would have 300 pounds of dry sugar, that 

 is to say one half of that which the water contained 



