PRODUCTION OF SIRUP FROM SWEET POTATOES. 
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sure fell promptly to 30 pounds or less, owing to the greater rate 
of heat transference from the steam coils to the sirup as it became 
diluted. When the gauge indicated 30 pounds the supply of fresh 
sirup was cut off. The pressure was then again gradually built up 
to 40 or 45 pounds when the operations were repeated, the cycle of 
operations requiring about 10 minutes. The sirup was discharged 
at frequent intervals, care being taken, however, never to let the 
steam coils become exposed to the air. 
As in the case of the crude sirup, the approximate concentration 
at which to stop evaporation was shown by the flaking of a test por- 
tion poured from the testing dipper. This procedure gave a sirup 
more dilute than desirable, the Brix when cold being only about 
62.5, so that the flaking indication, although very convenient, is by 
no means as exact an indicator for the density of the hot sirup as 
the Brix spindle recommended by Dale 9 and others. The sirup 
should be concentrated to about 70° Brix (cold). 
CANNING AND BOTTLING THE SIRUP. 
The finished hot sirup was either allowed to flow from the evapo- 
rator directly into the cans or bottles and sealed or it was trans- 
ferred to a steam- jacketed copper kettle. Here it was reheated to 
the boiling point and drawn off into cans or bottles. The containers 
were washed immediately before use and the bottles were heated in 
hot water before being filled. When filled they were capped with 
the aid of a foot-power capping machine and placed on their sides 
to cool, the object being to sterilize the inner surfaces of the seals 
by keeping them in contact with the hot sirup. 
9 TJ. S. Dept. Agr. Cir. 149, 1920. 
