OBSERVATIONS UPON SYRUPS. 
259 
desired to take the degree of the preceding syrups, by heat- 
ing them in a water bath. Having heated them in this way 
and quickly weighed then in a prover, itself heated in boiling 
water, I have found 
Hot. Cold. 
For syrup of 28 oz. 31° 34§ 
30 3U 35 
32 32i 35£. 
But I satisfied myself that the syrup heated in a flask by 
means of a salt water bath, was not elevated beyond 90°, and 
that after its transfer to the prover it was not above 85°. It 
is at this temperature that the results above stated have been 
determined, which explains the less marked difference pre- 
sented in the cooled syrup. 
At another time, Hieated three similar flasks in a boiling 
bath of hydrochlorate of lime, the syrups were elevated to 
105°, and underwent commencing ebullition. Poured into a 
prover and weighed as rapidly as possible, that of 28 ounces 
marked 31 degrees, and that of 32 ounces 32^°; the other had 
been lost. These experiments, not very exact, cannot coun- 
terbalance the first, where the syrup, taken in quantity when 
boiling, is weighed immediately and guarded from evaporation 
until it has completely cooled. To resume. I regard it as cer- 
tain that simple syrup of 30° when boiling, weighs 35° when 
cold, and that this syrup, which I call normal, contains only 
30 ounces of crystallized sugar to 16 ounces of water. 
Clarification by Albumen. 
A great number of writers upon pharmacy, recommend us 
to melt the sugar over a fire in the largest proportion of the 
water to which albumen has been added. But even the pre- 
caution indicated of not bringing the liquid to the boiling 
point until the sugar is completely melted, evinces one of the 
vices of this method, which consists in this that the sugar not 
being ever completely dissolved before the coagulation of the 
