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Syrup Clarified for Keeping

Allow half a pint of water to each pound of refined loaf sugar, and the white of an egg to every four pounds. Break up the sugar, and pour the water upon it. Stir it until dissolved. Beat the white of an egg, and stir it into the syrup while it is still cold. Let it heat gradually, removing the scum as it rises. When perfectly clear, strain it into a napkin, and keep it in closely-stoppered bottles for use. This syrup will keep for some weeks. If less sugar were used than the quantity named the syrup would ferment.