146 



SUGAR FROM APPLES AND PEARS. 



ter of an hour, and 40 grammes of povv 

 dered chalk added to it, and the boiling 

 continued for 10 minutes longer. The 

 liquor was then clarified by the wjiites of 

 3 eggs, and the liquor was strained twice 

 through flannel, and afterwards reduced 

 by boiling to one-half of its former bulk, 

 and the operation finished by a slow heat 

 until a thick pellicle rose on the surface, 

 and a quart of the sirup weighed 2 lbs. 10 

 ounces, lly this means 3 lbs. of liquid 

 sugar was obtained, very agreeable in taste 

 and smell, which sweetened water very 

 well, and even milk without curdling it. 

 Eight quarts of juice of apples called 

 dauxlevesqtie, yielded, by the same pro- 

 cess 2 lbs. 12 ounces of liquid sugar; 8 

 quarts of the juice of sour apples called 

 blanc mollet yielded 2 lbs. 10 ounces of 

 good sugar. 



Eight quarts of the juice of the watery 

 apples called Girard, yielded 2h lbs. 



Fifty lbs. of the above 4 apples yielded 

 nearly 42 lbs. of juice which took 3 ounces 

 of chalk, and the white of 6 eggs and pro- 

 duced more than 6 lbs. of excellent liquid 

 sugar. 



In order to do without eggs, 20 lbs. of 

 the juice of the above apples were satura- 

 ted with 10 drachms of chalk, and repeat- 

 edly strained through flannel, but it was 

 still thick, and disagreeable to the taste; 

 12 drachms of charcoal powder were then 

 added, and the whole boiled for about 10 

 minutes, and then strained twice through 

 a flannel; it was then clear, but higher 



with 5 drachms of chalk and the white of 

 an egg, it yielded 1 lb. 6 ounces of liquid 

 sugar, so that the maceration had been of 

 service. 



Twenty-four lbs. of peais cti\\c(\ pillage, 

 yielded 9 quarts of juice, which required 

 18 drachms of chalk, and the white of 2 

 eggs, and yielded about 24 ounces of \ 

 sugar, which was less agreeable to the taste * 

 than that of ripe apples. 



Six quarts of juice from one part of the 

 above pears, and two of ripe apples, 

 orange ax\i\ given' d,\v edited with 8 drachms 

 ot chalk, and the whites of 2 eggs, yielded 

 2G ounces of very fine fasted sugar, supe- 

 rior to the preceding; 6 quarts of juice of 

 an equal quantity of apples and pears, treat- 

 ed with 10 drachms of chalk, and 1 ounce 

 of prepared charcoal, deposited some ma- 

 late of lime, and yielded a sugar rather i 

 darker than the preceding, but very well 

 tasted. Cadet de Vaux says, that apple 

 juice does not curdle milk, and that a 

 small quantity of chalk added to it de- 

 stroys some part of the saccharine princi- 

 ple; huts quarts of juice from ripe apples 

 called orange, which was evidently acid, 

 as it curdled milk and reddened infusion 

 of turnsol and that of violet, was treated 

 with 4 drachms of chalk, and the white of 

 an egg; it yielded 22 ounces of sirup, be- 

 tween 32° and 33° hyd. which did not cur- 

 dle milk. Another 8 quarts of the same 

 juice, evaporated to three-fourths of its 

 volume, and strained, yielded 23 ounces 

 of clear sirup which curdled milk, was 



colored than usual; but it produced very , browner than that of the neutralized juice, 

 good sugar. I and approached toward treacle in smell 



g 



Six quarts of apple juice, were treated i and taste. Perhaps the apple called 



with 7 drachms of chalki and 10 ounces 

 baker's small coal, previously washed un- 

 til it no longer colored the water. 



Eight quarts of apple juice of several di-f- 

 ferentkinds and in diflerent stages of ripe- 

 ness, of which one-third was still sour, 

 were saturated with 12 drachms of chalk, 

 and clarified with the whites of 6 eggs; 

 some malate of lime was deposited in small 

 crystals towards the end, and separated by 

 passing the sirup very hot through flannel; 

 very near 2 lbs. and a half of sugar were 

 obtained. 



Ten lbs. of bruised apples, similar to the 

 last, were left to macerate for 24 hours, 

 and 4 quarts of the juice were treated 



Jean-hiire, used by Mr. Cadet, possesses 

 the valuable properties of furnishing 

 good sugar by mere evaporation. It is 

 necessary to observe, that unless the fire 

 is slackened towards the end, the sirup 

 grows brown, and acquires the taste and 

 smell of burnt sugar. 



A cwt. of apples yield about 84 lbs. of 

 juice, which produce nearly 12 lbs. of "li- 

 quid sugar; supposing, therefore, the ave- , 

 rage price of apples to bel franc = 20 cents 

 {Is.) the cwt. and the charges amount to 

 40 cent. (4fl?.) good sugar may be prepared 

 for 3 or 4 sols (2fl?.) per lb. The only ex- 

 tra apparatus necessary is a couple of cop- 

 per evaporating pans. — Ann.de Chimie. 



