Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1857-11-27

the nte as direce 1, and allow Il IN settle
6fieen or twenty minutes. At the en- of this
time clrefi.ly remove ths scum, an1 you wl
fini il you have carefully follawed these di-
rections, that the juice has become clear ana
bright, ready to boil down to the consistence
yeu reqnre, whether of syrup or sugar
Having removed the scum. empty the contents
of Your pot into some clean vessel, which have
convenient. Fill up tue pot again with the
raw juice and proceed as before. Tlis is the
process Of cltr6ing or defeclrng, and is abso-
luiely necessary, if you do not wish to have
dark dirty syrup, tasting of cane stalks and
alulo-t unfit for use,
After clarifying aud skimMing the second
pot full as directed, set it back on the ffe
and boil down rapidly as pos,ibl,. As the
qrIn,ity reduces by boiling, keep aiding fresh
juice from the f,st clarii.1lon. so as hot to
let the syrup get tao low in the pot, or it viii
get burned. Ii any scum rises, remove lt with
,our skimmer; and By following these direc-
tianS you cannot fail to make good syrup.
Tae preceding remarks suppose that you
have only one pot to operate with; butt isvery
much .tier - have two, as it Will save twen-
y minutes time, aui fuel, with each kettle of
syrup YOU make because as have shown you,
+,
,he pit 'ram Ire fire 10 III, nv the SCUM to rise
an ! ss,ll>, 81, ii Won have not ;mp'leF pot on,
it IS 50 mucl tine III iirc mrsged. With two
pots in Use YOU replace tha FIRST on the Gre a.
SOM - yuu take the other of, aud proceed 10
boil down.
SYRUP or AN EXTRA QUALITY.
Should YOU wish Io mike very extra syrup
Eor tabl4 use, get u flannel big, of almost auy
shape, sufficient to hold two nr three gallons,
ana filter the Juice through 1t after YOU have
skinnrd it, then boil it down before
HOW TO KNOW WHEN TIE JUICE Is BOILED
EaouGH.
1t i a matter of impJrLance 10 those who
have never boiled syrup TO. know when the
riee is boiled enough There being rothiug
ike experiments, woull advise such TO get
!, cup fnll of m1la>Ses, heat II, aud, taking a
small qI1nity Oh spoon, 10 watch how II runs
lJw1. and when the drops come, low they
.ongate and break IN tine mialie, the upper
| lli sprihgIng back with a Jerk, ana the lower
tnr.ning a BAH and failing bsck into the cup
| agliu. Three cents in mJney aud the expen-
! i;tarc of FIVE minutes tune, viii 20 farther III
! educating the eye TO 4 good Judgment than an
! 81 borate series Of direetious
! | will give Que other nerbod. however, of
/ knowing when syrup is cooked euou III. Dip
! ynar SKINNER into the boiling liquid, take it
oui aud allow the syrup To run off 1t; fsw
drops will remain on the edge, falling at inter
/ yals. Ii these break with !ong string be-
tween, which at the break jerks back to the
dipper again, and which, wh,n takeE between
the finger and thumb, feels like mol asses, it is
fair to suppose your syrup is slfi ,cntly boiled
aud you may take it from the fire
REDUCING To SUGAR.
For making sugar IL will be necessary to boil
this same syrup down, till the s'ean escapes
from it in li,'l4 fuffs, and when the skinner is
dipped into 1t. the falling drops break short
and fall solid These simple tests, and u few
failures, will enable one to make good sugar.
When enough has been boiled, pour it into a
wooden box or tub to cool slowly, standing it
ia warm place. Let the bnx be large enough
tn allow Of tue sugar standing only / / iuehcs
rleep; iroil another lot, aud pour over the top
of the first, aud third oyer tile top of the see
oud, mix them altogether, anl allow the con-
.ents to cool Ii BY tho next morning there
.hould be no signs of chrysiais; take handful
ii raw sugar and stir it in; in all probability II
ii start chrystalization; but if il should not
do so Immediately, do uot despair, for 1t may
stand for au eutirc fortnight and then sudden
ly strike into sugar