26 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE, 
with some of the sirups there was a decided rusting, particularly at the ends and | 
along the side seam. When fruit is present the color is not so apparent, either in the | 
sirup or asa deposit on the can. A trace of oil may come from the can, but its presence | 
is more often significant of the use of the overflow froma siruping machine and its 
contamination there. Large numbers of organisms are usually associated with sirup 
remaining in the tank overnight or with pipes which have been unused for a rather . 
long period. More organisms are always found with the use of a dip box than with a 
siruping machine. 
From the observations made at factories and as a result of experiments, it is believed 
that more uniform results can be obtained in the making of sirup by using relatively 
tall and narrow tanks rather than the wide flat form, so that they may be filled to 
a given height with water and a certain number of pounds of sugar added which will 
give the degree of sirup desired. The work could be calculated carefully the first 
time and corrections made on a scale for temperature, so that the chances for making 
an error would be reduced to the minimum. The tank should be provided with a 
stirring device to insure the even distribution of the sugar in the water while it is 
going into solution. The heating should be accomplished by means of a steam coil 
rather than by the discharge of steam directly into the sirup. All sirup should be 
filtered through clean Canton flannel to remove any particles that may be introduced 
in the handling of the sugar. 
For a simple factory test upon a sirup, it is suggested that one or two cans of it be 
processed in the same manner as the food product upon which it is being used and 
the can cut after standing for two or three days. If made properly it should be clear 
and clean. 
Sirups are tested by means of a hydrometer, or spindle. This instrument consists 
of a weighted cylinder having astem. It is made so that it will float at a given height 
in water at a temperature of 60° F. If the instrument is placed in a liquid heavier 
than water it will float, but at a different level. Advantage is taken of this fact, the 
stem being graduated to indicate different weights or densities of liquids. There are 
four different kinds of hydrometers used by packers, namely, Balling, Brix, Baumé, 
and specific gravity. There is no difference between the readings of a Balling and 
those of a Brix instrument; both indicate the percentage of sugar present in a solution; 
for example, 20° correspond to 20 per cent of sugar, 20 pounds of sugar and 80 pounds 
of water. The Baumé hydrometer gives no information directly; the readings must 
be converted into terms of Brix, which requires the use of tables. This instrument 
should be discarded. The specific gravity hydrometer gives the weight of the sirup 
as compared with water, but has little practical use for the canner. All hydrometers 
are fragile and accurate only for a narrow range of temperature. Tables which give 
the conversion from one reading to another and also for making the necessary correc- 
tions for temperature have been appended (PP. 28-31). 
To make a sirup of the various degrees, using | gallon of water as a basis, add the 
following quantities of sugar: 
Amount of sugar necessary for sirup of various degrees. 
Quantity of sugar. Quantity of sugar. 
Density || Samaras ee Density, - 
degrees Pounds egrees Pound 
Balling. | Ounces and | Pounds, || Baling: | ounces and | Pounds 
ounces. ounces 
5 7.0 7 0.44 35 71.75 4. 73 4.48 
10 14.8 142 .92 40 88.8 5 83 Ha a5) 
15 23.5 i Le 1. 47 45 109 6 13 6.81 
20 30.8 1 142 1.92 50 | 133.3 8.254 8.33 
25 44.5 2 123 2.8 55 163.9 10 4 10. 24 
30 ay fepd 9 Sheek!) Ais 60 200 Me $2) 12.5 
