258 
OBSERVATIONS UPON SYRUPS. 
water and sugar of boiled syrup, at 30°, or 35° cold, I took 
sugar of Santerie of the first quality, very white, very hard, 
sonorous, and of fine crystallization. I previously assured my- 
self that this sugar, kept in a dry store-house, on the first floor, 
had lost nothing of its weight, by exposing it for two hours in 
a stove to a heat of 100°, so that it contained no water other 
than that of crystallization. I prepared three syrups by dis- 
solving without heat in three close vessels, and in 16 ounces 
of water 28, £0, and 32 ounces of coarsely pulverized sugar. 
The 28 ounces of sugar were completely dissolved in a few 
days, but not the others. I then heated equally the three ves- 
sels until the solution was completely accomplished in all, and 
allowed them to cool. 
To an eye which is accustomed to the way in which syrups 
are affected by the movement given to the vessels in shaking 
them, it is evident that the syrup prepared with 28 ounces is 
less consistent than that of common sugar ; and in addition, it 
acquires in a few days a disagreeable taste, and cannot be kept 
for any length of time ; it is not less certain that the one pre- 
pared with 32 ounces is too thick, and I doubt not that it 
would be susceptible of crystallizing at the end of a little time ; 
lastly, by agitation alone, it can be determined that the syrup 
prepared with 30 ounces is the best one. 
At 17° C. I have determined the specific weight of the 
three syrups, and found them as follows: 
Density. Jireometrical degree. 
Syrup of 2S oz. 1.311 34.20 
30 1.320 35 hardly, 
32 1.323 35.15. 
The areometer which I used marked 34§, 35 and 35i, as I 
had before obtained with the same instrument 34§, 35 exactly, 
and 35%. Thus the syrup of 30 ounces still represents here 
that concentrated of 35 degrees when cold, corresponding in 
my first experiment to 30° boiling. 
Apparently we should arrive at another result, if it were 
