MANUFACTURE        CAliAMEL  BftOWtf. 
447 
aiid  soups  made  with  it  are  infinitely  more  nourishing  than  those 
made  in  the  usual  manner ;  and  lastly,  it  reduces  the  meat  to 
such  a  state  as  that  no  mastication  is  required,  and  it  can  bo 
readily  consumed  by  persons  with  defective  teeth,  and  by  invalids 
generally.— Druggists  Circular,  July,  1867. 
ON  THE  MANUFACTURE  OF  CARAMEL  BROWN. 
By  TuoSi  Sherlock. 
Caramel  brown  may  be  prepared  in  a  variety  of  ways  from 
glucose,  molasses,  or  cane  sugar,  The  following  process  gives  a 
uniform  and  perfectly  satisfactory  article,  and  after  having 
manufactured  large  quantities  of  the  color  and  tried  several  other 
processes,  I  have  come  to  the  conclusion  that  this  is  the  best. 
Provide  an  iron  pan  capable  of  holding  twenty  imperial  gal* 
Ions.  Provide  also  an  iron  paddle  or  stirrer,  flattened  out  broad 
at  the  end>  about  four  feet  long,  and  made  light  enough  to  be 
handled  easily.  Have  also  close  at  hand  three  or  four  gallons 
of  clean  boiling  water.  Set  the  pan  on  a  ring  over  a  fireplace^ 
and  put  in  half  a  hundredweight  (56  lbs)  of  good  Ordinary  raw 
sugar.  It  is  mistaken  economy  to  use  the  very  commonest  brown 
sugar.  Light  a  fire  under  the  pan,  and  as  it  burns  up  stir  the 
sugar  about  with  the  paddle.  The  sugar  gradually  melts,  giving 
out  puffs  of  vapor,  and  finally  becomes  a  viscid  liquid  of  a  light 
brown  color.  This  is  the  first  stage  in  the  process.  Only  a 
moderate  heat  is  required,  and  the  melting  should  not  be  hurried. 
Now  increase  the  heat  gradually,  stirring  briskly  and  constantly* 
The  liquid  will  become  thinner  and  darker  in  color,  and  at  length 
begin  to  boil  vigorously  and  rise  up  in  the  pan.  The  whole  se^ 
cret  consists  in  the  management  of  this  part  of  the  process,  and 
minute  attention  should  be  paid  to  the  following  simple  directions* 
Allow  the  melted  mass  to  rise  up  till  the  pan  is  half  full ;  then 
open  the  fire  door,  throw  water  en  the  fire,  and  pull  it  out  quick-* 
ly.  This  should  be  done  by  a  second  person,  the  actual  operator 
stirring  sharply  with  the  paddle  to  keep  the  mass  in  the  pan.  If 
the  fire  be  drawn  without  first  throwing  water  on  it?  the  contents 
of  the  pan  will  inevitably  boil  over,  and  there  will  be  a  corres* 
ponding  loss  of  product.  Continue  the  stirring  till  the  boiling 
subsides,  and  the  dark  brown  mass  lies  quiet  at  the  bottom  of  th<3 
