Cream Syrups
These are prepared by mixing highly flavored syrups with fresh cream. As this latter does not keep and in a vacuum at 56° Fahr.; curdles milk; coagulates albumen, and separates both starch and gum from their mucilages; uncongealable by cold; powerfully antiseptic to animal or vegetable substances immersed in it; with acids it forms ethers. Its evaporation, like that of ether, produces intense cold. By undergoing the acetic fermentation it is converted into vinegar. Dilute alcohol may be procured by the ordinary process of distillation, from all well, it is a more economical plan to make a fermented liquors; when drawn from wine, as simple cream syrup in suitable quantities, and to add a portion of it to the flavored syrup as required. This prevents the loss of different flavored syrups by spoiling, and allows of the cream being used for any flavored syrup.