Worcester daily spy., 1858-01-01

in saccharine juice This matter comes
from the green rinds and parts of leaves en-
circling the stalk.
"Now, the great difficulty" says he, ''in
making large yield of syrup. is to get rid of
the green vegetable extract, and the acids of
the juice; for the residue, pure transparent
juice, will make transparent syrup.
"lt is fortunate for US in this process, that
phosphorie and sulphuric acids abound in the
rind and leaves. and are in close union with
the green vegetable ertract of the juice. which
we have to get rid of before making good
syrup.
- In order to accomplish this he says, 1
first added lime to 100 gallons OF the juice,
and only 20 gallons of the syrup, with a
greenish tinge. Lime will neutralize the
acids, but the specific gravity of its compound
with the acids is toe great for them to rise and
remain on the surface of the juice to be
skinned off, This failed. Almost everybody
will follow this process this year, and fail to
make large yield of clear syrup.
"It next occurred to me to try super car
Donate of sode as purifier and aeutyalizer It
proved to beall we could desire. Having FILL
ed a boiler with juice (l5O gallons), and ap-
plying moderate fire, as soon as gentle bell
ing commenced, and the first general skim.
ming ldufOOSh uohS3 L tOOh Two pounds OF
the persarbonate of soda by the side of the
kettle. and mixing one tea spoonful with
half pint of cold water, poured it into the
boiling juice.
The alkali (soda) rapidly combining with
tie phosphate and sulphuric acid, Astounding
in thegreen vegetable extract, the compound
foamel high over the surface of the Juice. but
soon subsided into a dark greenish scum
floating on the surface. In a few minutes
this scum becomes of thick consistency, and
can be removed by perforated ladies or skim
mes without losing any juice.
This process of pouring into the kettle of
JUICE, half pint of water with one teaspoon
FIJI of soda in solution must be repeated every
SIX or eight minutes. and the scum thrown off
or one to one and half hours if necessary !;
at least until the two pounds of soda has been
used up. During this skimming process
gentle fire must be kept up, and the juice
must not be allowed to come to a general
boiling over the entire surface, but only at two
sides at farthest. Two to three pounds of
soda are sufficient for one hundred and fifty
gallons of juice, according as it is fully ripe
or not Bear in mind that this adding of
soda and skimming must be continued until
all the green coloring vegetable extract is
thrown out Of the kettle in the form of scum,
which will be indicated by the juice now be-
coming of light transparent color. AS soon
as this is perceived to be the case, boil down
to the syrup point, and strike off into coolers.
By this process one hundred and sixty gal
Ions of good ripe juice will make forty gal.
Ions CT good syrup, that is one gallon to four
of juice. The reason of this is obvious. By
the old process of using lime, as its COM
pounds with the acids are too heavy to float
as scum, higher point of ebullition is re-
quired, when the foam is SKINNED off which
contains large portion of the juice"
1.-The pure juice is transparent like water
the pure syrup is like castor oil in appear
ance.'' A slight burning of the sacha-
rne particles gives an amber color to the best
of syrup"