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Show SUGAR-CANE. 62 SUGAR-CANE. Respecting injuring the teeth, I am afraid to pall the appetite. the imputation is but too true; and mosthave felt it when eating of figs, which are replete with saccharine matter. Therefined sugar also is so hard, that it is apt to break the enamel, and thus injure the teeth. But the prevailing prejudices against sugar are rather to be discommended than enforced. For the several syrups, see the different heads, where these naturally fall. We shall conclude our long account with in powder, fifteen parts ; | UT UTR eae] $3 Let the sugar be dissolved by a gentle heat, and boileda little, so as to form a syrup. Simple syrup should have neither flavour nor colour, andis more convenient in extemporaneous prescription than sugar un- be 4 dissolved. + This is not included in the Pharmacopeeia of the Royal London College of Physicians. ‘Lhe mode of preparing syrups is as follows : Syrups. sions, decoctions, orsaline fluids. (Syrupi. L. D.) In making syrups, where we have not directed either the solved, this is to be the rule: Any kind of liquor, onepint: Gradually add the sugar, anddigest, with frequent agitation, in a close vessel, and in a moderate heat, until it be dissolved ; then set it aside for twenty-four hours; take off the scum, and pour off the syrup from the feces, if there be any. RSeanes nm va nein sa : . Syrups are solutions ofc sugar in anywateryfluid, whether Simple syrupis nutritious and demulcent. If necessary, it is easily clarified, by beating to a froth the white ofan egg, with three or four ounces of water. mixingit with the syrup, and boiling the mixture for a few seconds, until the albumen coagulates, and, enyeloping all heterogeneous matters, forms a scum, which may beeasily of sugar to one of Sugar Beer. Very excellent beer is made of sugar, and alsoof treacle. Take of double refined sugar, twenty-nine ounces; When madeof fine sugar, it is transparent and colourless. About two parts fluid are the proportions directed by the British colleges with this view. But as, in someinstances, a larger quantity of fluid is added, and afterwards reduced to the proper quantity by decoction, it will not be superfluous to point out somecircum. stances, which show the evaporation to be carried far enough. These are, the tendency to formapellicle on its surface, when a drop of it is allowed to cool; the receding of the last portion of each drop, when poured out drop bydrop, afterit is cold; and, what is most to be relied on, its specific gravity when boiling hot being about 1:3, or 1-385 when cold. The syrup which remains, afterall the crystallizable sugar has been separated from it, has been much, and probably justly, recommended by some for the preparation of medicated syrups and electuaries, although its pharmaceutical superiority is actually owing to its impurity, weight of the sugar, or the manner in which it should be dis- simple or medicated. ‘The object of forming these into syrups, is either to render them agreeable to the palate, or to preserve them from fermentation. In the latter case, the quantity of sugar added becomes a matter of great importance; for, if too much be employed, the sugar will separate by crytion it will accelerate it. ——— water, eight parts: | used for dissolving the sugar, the syrup is then medicated. Medicated syrups are prepared either with expressed juices, infu- stallization ; and, if too little, instead of preventing fermenta- Simpte on Common Syrup. (Syrupus Simplex sive Communis. E.) Takeof double refined st 63 taken off, or separated by cs 1 of-Ge simple simnl M, mstead id is is water, any other fluid Youfirst boil a peck of bran inten gallons of water: strain the bran off, and mix with the branny waterthree pounds of sugar, first stirring it well: when cool enough you add a tea-cupful of the best yeast, and a table-spoonful offlour, to a bowl nea rly full of the saccharine water, which, when it has fermented for about an hour, is to be mixed with the remainder, and hopped with about half a pound of hops, and the following day it may be put into the cask, to ferment further, which usually takes up three days, when it is to be bunged, and it will befit for drinking ina week. Treacle beer is made in the same way, three pounds of it being used instead of three pounds of sugar. N.B. This beerwill not keep any length oftime. |