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To Preserve Syrups

The preservation of syrups, as well as of all saccharine solutions, is best promoted by keeping them in a moderately cool, but not a very cold place.

1369. To Make Syrups for the Man- Let syrups be kept in vessels well closed, and ufacture of Cordials and Liquors. Take in a situation where the temperature never 1 pint of water to every 2 pounds of sugar rises above 55° Fah. They are better kept in used; this proportion will make a fine syrup, about 32º Baumé, but the manufacturer often requires weaker syrups when preparing inferior cordials, and the easiest method of ascertaining the proper point of concentration is small than in large bottles, as the longer a bottle lasts, the more frequently it will be opened, and, consequently, the more it will be exposed to the air. By bottling syrups whilst boiling hot, and immediately corking by the use of that variety of Baumé's hydown and tying the bottles over with blad- drometer, called a saccharometer. Beat up der, perfectly air-tight, they may be preserved, the whites of 2 eggs (if you are clarifying even at a summer heat, for years, without about 10 pounds of sugar, or mix in this profermenting or losing their transparency. portion), until it is very frothy, and then mix 1365. To Prevent Syrup from Candying. The candying or crystallization of syrup, unless it be over-saturated with sugar, may be prevented by the addition of a little acetic or citric acid (2 or 3 drachms per gallon); confectioners add a little cream of tartar to the sugar, to prevent granulation. 1366. To Prevent Syrup from Fermenting. The fermentation of syrups may be effectually prevented by the addition of a little sulphite of potassa or of lime. A celebrated French chemist recommends the addition of about 3 to 4 per cent. sugar of milk, in with the rest.