The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-09-07
TO cLARIFY soRGHIM SYRUP.

A letter from B. +. Jordan of Pres
colt, Arizona. to the Louisville Home
and Farm, asking information in re-
gard to clarifying syrup. was answered
by A. H. Smith, an authority on this
subject, as follows:
In the first place, to make a bright
grade of syrup, extreme cleanliness
should be practiced. 1t should begin
With the cane itself
l have had cane brought to my mill
smeared and spattered with mud. 1t is
a mistake to do this. 1t renders the
juice more difficult to clarity, and, in
deed, there is no excuse for this dirt,
the cane cam easily be delivered to the
mis- clean.
The mill should be cleaned out with
boiling water after each days work, all
pipes, barrels and watts should be kept
scrupulously clean.
The kettles and evapurators should
be thoroughly cleaned before beginning
the days work. Strain the juice as it
comes from che mill and place it in a
val OR barrels near the furnace where
ii will be convenient when wanted. This
vat should be elevated a little above
the level of tine furnace, so that the
juice can be run into kettles or evap-
orators quickly.
Now, when a charge is ready, that
is, when there is enough juice in the
vat to ill the kettles, it should be
lined.
The Inning should be carefully done,
or else 1T should not be done at all
Take good, strong lime and mix it
with water until about the consist
ency of fresh milk, strain and add it TO
the juice at the rate of about one pint
to fifty gallons of juice, if the juice is
very acid, more lime VIII be needed.
The object in lining is to neutralize
Che acids and assist in dessecat ton. but
too much lime should not be added :;
lit will make the syrup red.
To tell when enough lime has BEEN
added, use blue litmus paper, acid turns
the itmuS paper red, when the acid6ty
has been removed by the lime there
will be no change in the color of the
paper Yellow tuGneric paper Will in
dictate the presence of too much lime
by turning brown.
The juice viii be properly lined when
it gives no change of color to either
blue litmus or yellow turneric paper
After timing, let the Juice settle and
draw Off
Now the most important point of all
is reached, the boiling. You can sui
phur your Juice or not sulphur it, lime
it or not lime it, be cleanly with it or
be filthy, but if the boiling is done
exactly right you will have bright sy-
rup, and if not done right, you will
have an inferior grade.
Remember this whether you are US
ing kettles or evapoTator. Let the Juice
heat slowly when it is first put ON
and do not let it boil above a mere
ripple until 1T is clean.
When first heated, the scum wifi be-
gin TO rise, remove it continuously un-
til all off or until what we might call
the first stage of cleanliness is reach
ed, which viii be indicated by a change
in the color of the foam, it becomes
winter
After this point is reached let it boil
hard, finish it as quick as possible and
you Will have a grade of syrup that
you Will be pleased TO show.
Chemicals to clarity syrup are OBJ
jectiouable for more reasons than one
chief among which is that they do NOT
clarity. 1t must be done in the boiling.
and what have told is the whole Sc
cret of 1T. 1t is simple when once mas
tered. and a. little faithful practice wiN
give the mastery All those interest
I'd in making syrup, and who do not
thoroughly understand it, will do we'll
10 obtain a 'saccharometer" Withr,1b
this little instrument | would moi nm
de1Nake to make syrup. Only those
who have learned to use it can annra-
ciate its worth.