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How to Clarify Brown Sugar

boil and rise to the top of the pan, throw in a little of the water to prevent the sugar running over.

You must let the sugar rise three times before commencing to skim it, each time cooling the mixture by the cold water just spoken of. The fourth time the sugar rises, skim it completely, and drop the cold water gently in as occasion may require, continuing to take the scum* off (which is rather white), until no more comes upon the surface. The sugar must now be strained through a fine sieve-one made of cloth, or a flannel bag will do.

In order to make clarified sugar extra white, you must be careful to get the very best loaf-sugar. Break it up, as in the previous case, and add water in about the same proportion, viz., a pint to every two pounds, or two pounds and a half. Beat up well a couple of eggs (supposing ten pounds of engar are being clarified) and add some ivoryblack, about a pound; see that the ivory black is thoroughly mixed into the water. The mixture should now be made as hot as possible, but without being allowed to boil. If symptoms of boiling and rising appear, instantly add a drop of cold water. Having thoroughly melted the mixture, strain as before through a fine cloth, or flannel strainer. The syrup need not be heated any more, but it will have to be strained three or four times, until it is extra fine and clear. (See "How to make Syrups.") On Clarifying Brown or Moist Sugar.

Here, again, take care the pan is large enough to allow the syrup to rise without immediately boiling over.

Brown sugar does not require so much water as loaf. A quart will be sufficient for five or six pounds of moist * The scum need not be thrown away; after a quantity is collected. it can be clarified. sugar. Thoroughly beat up one egg (the yolk had better be omitted, as it will only rise with the scum, and be skimmed off), and, as must be observed in the case of loaf-sugar, mix the egg in with the water before pouring it on the sugar. Now, get about one pound of charcoal (that made out of hedge wood, or small branches, is the best); beat it very fine, and stir it into the sugar. As it boils, skim it, as in the previous case, and add cold water to prevent it running over. Now commence straining it through a pocket-shaped strainer of cloth. First of all it is quite black, but the straining must be proceeded with until the mixture is quite clear. If you pour some of the syrup into a glass, you will soon see if it is perfectly clear and fine, if it is not, you must keep on straining.