OBSERVATIONS UPON SYRUPS. 257 
my experience not being in accordance with this calculation, 
I have admitted no change in our first exposition, and shall 
allow it to remain in the second edition of the Pharmacopoeia. 
Still more recently M. Beral, in an interesting essay upon 
the syrup of cherries, has published the following table, upon 
the comparative composition and density of simple syrup. 
Simple syrup. Boiling. Cold. 
With 28 oz. of sugar, 3(H° 34^ 
" 30 " 31 35 
" 31 " 3I| 351. 
Two inferences appear to be deduced from these results. 
First, that syrup, boiling at 30°, ought not to weigh, when 
cold, but 34; as was thought by M. Pector ; next, that syrup 
when boiling at 30° contains less than 28 oz., of sugar, while 
it is admitted generally that it contains 32 ounces to 16 of 
water. It appears to me, however, that the definitive solu- 
tion of these questions is not without interest to pharmaceu- 
tists. 
In the first place, to determine the relation of the density 
of boiling syrups to cold, the following is the manner in 
which I have proceeded : Into a vessel full of boiling syrup, 
which was nearly done, I completely plunged a prover, 
so as to heat it to the same point as the liquid ; I withdrew 
it from time to time in order to introduce the areometer, and 
at the same moment I observed the degree, by looking at it 
horizontally to the lowest part of the surface of the liquid, for 
the reasons set forth in the Pharmacopoeia Raisonnee. When 
the syrup, thus inspected, and cooled as little as possible be- 
low 100°, just showed 30°, I closed the prover with a plate 
of glass, and the next day, having agitated the syrup in order 
to mix all the layers, and having exposed it in a cellar at a 
temperature of 15°, it weighed 35°. Thus nothing appears to 
me more certain than that boiling syrup at 30° weighs 35 at 
the temperature of 15° Centegrade. 
In the second place, to determine the true composition in 
vol. vi. — no. in. 33 
