When a sirup of this kind is stirred with three times its volume of methylic alcohol, a marked turbidity and deposition will take place, which consists of pure sugar.
The sirup is treated with magnesia, and the coniine dissolved out by shaking up with ether.
It may not be useless to mention that if a straight sugar-house sirup of about 40° B.
Therefore, if the product is a clear sirup at 40° B.
The presence of starch glucose in sugar-house molasses may be easily detected by the optical saccharometer when the sirup has the usual density of about 40° B.
Hence ethylic alcohol of this strength is not suitable for distinguishing a sirup mixed with starch glucose from a straight sugar-house sirup.
Now, a product of this composition would not be a clear sirup at 40° B.
Boil them gently in enough sirup to cover them till they become tender.
When cool, this sirup yields successive crops of sal-ammoniac crystals, which latter are removed by shaking up the mass with twice its volume of strong alcohol, and filtering.
I think he was conscious of the dangers of detection; for he even forebore to breathe, or much less chew the last mouthful he had taken; and he skulked at my side with the sirup dropping from his motionless jaws.
Make sirup of water and sugar, soak gelatin in a little cold water and add to the hot sirup; press apricots through a sieve and add to the sirup as soon as it is cool; freeze as directed in other ices.
Defn: A carbohydrate of the glucose group found in the thickened endosperm of certain seeds, and extracted as yellow sirup having a sweetish-bitter taste.
Defn: A confection of quinces, in consistency between a sirup and marmalade.
A drink composed of sirup of sarsaparilla or other flavoring extract, and water.
Defn: A kind of sirup made by the Indians of Arizona from the fruit of some cactaceous plant (probably the Cereus giganteus).
Defn: A sugarlike substance, isomeric with mannite and dulcite, found with sorbin in the ripe berries of the sorb, and extracted as a sirup or a white crystalline substance.
Thick sirup made by boiling down the sap of the sugar maple, and then cooling.
A few fresh strawberries or strawberries that have been canned in thick sirup make an attractive garnish.
The more common of the cooked varieties are made by beating a hot sugar sirup into well-beaten egg whites.
Beat the egg whites and pour the hot sirup over them, beating rapidly.
If the sirup is not cooked long enough, the icing will not stiffen and it will have to be mixed with powdered sugar to make it dry.
The sirup that comes with the ginger is also used in the preparation of this dessert.
Put the sugar to cook with 1/2 cupful of water, and cook until the sirup will spin a thread or until it will form a firm ball when tried in cold water.
A few cooked icings are made without egg whites, but for the most part icings of this kind consist of a sugar sirup beaten into egg whites that have been whipped until they are stiff.
Boil the sugar, water, and cream of tartar until the sirup threads.
Cook the sugar and water until a thin sirup is formed, and then cool.
Maple sirup may be used in the same way as caramel by cooking it until it becomes thick.
Boil until a fairly hard ball is formed when the sirup is tried in cold water or until it threads when dropped from a spoon, as shown in Fig.
A sugarlike substance, isomeric with mannite and dulcite, found with sorbin in the ripe berries of the sorb, and extracted as a sirupor a white crystalline substance.
A carbohydrate of the glucose group found in the thickened endosperm of certain seeds, and extracted as yellow sirup having a sweetish-bitter taste.
It is advisable to lean pieces of wood on the pan as runways for the bees, and to attract them first to the sirup, either by mixing in a little honey or by spilling a little sirup over the frames and sticks.
Honey from an unknown source should never be used, for fear of introducing disease, and sirup made of granulated sugar is cheapest and best for this purpose.
This is filled with sirup and placed on top of the frames in a super or hive body.
It may be stated positively that it does not pay financially, or in any other way, to feed sugar sirup to be stored in sections and sold as comb honey.
As a further stimulus to brood rearing, stimulative feeding of sugar sirup in early spring may be practiced.
The medication of sirup as a preventive or cure of brood disease is often practiced, but it has not been shown that such a procedure is of any value.
Feeding often attracts other bees, and, if there are indications of robbing, the sirup or honey should be given late in the day.
If feeding is practiced, honey may be used, but sirup made of granulated sugar is just as good and is perfectly safe.
The obvious preventive for this is to provide the colony with good honey or sugar sirup the previous fall.
At the time we were at the camp quite a quantity of the sirup had been made.
To obtain the sirup the Indians had constructed two rude mills, the cylinders of which, however, were so loosely adjusted that full half the juice was lost in the process of crushing the cane.
I tasted some of the sirup also, eating it Indian fashion, i.
Both men and women are tailors, shoemakers, flour makers, cane crushers and sirup boilers, wood hewers and bearers, and water carriers.
We found them next day at a sirupmaking at “Old Tommy’s” field, six miles away.
Honey was not so plentiful at this particular season of the year; and, when Bob made a little sirup out of some yellow sugar he had been wise enough to fetch along, a bee was quickly attracted to the feast.
He kept looking all around him while his brother carried out the important operation of coaxing the bee to accept a cargo of sugar sirup in the place of the scarce nectar in the flowers.
The dry crystals may be inserted in small pieces of raw meat, Vienna sausage, or toasted cheese, and these placed in rat runs or burrows; or oatmeal may be moistened with a strychninsirup and small quantities laid in the same way.
Strychnin sirup is prepared as follows: Dissolve a half ounce of strychnia sulphate in a pint of boiling water; add a pint of thick sugar sirup and stir thoroughly.
Pen, get out that chiny thing your mother got to put the maple-sirup in.
It was well that there should be enough of them to take the sap as it came, so that nobody need be tempted to throw cold sap into boiling sirup at the wrong time.
Since pioneer times, the sap of this tree has been made into sirup and sugar and their manufacture now forms a valuable industry.
The sap of some of the species, when concentrated, yields the maple sugar and sirup of commerce.
A sirup prepared from the maiden-hair, formerly supposed to have medicinal properties.
One pint sugar and one-half pint water gives sirupof 32° density.
Fill the hot jars with it, and pour in enoughsirup to fill the jar solidly.
The length of time that the sirup should boil will depend upon how rich it is to be.
In boiling the water evaporates and the sirup grows thicker and richer.
The only difference between sirups and juice is that in the sirup there must be at least half as much sugar as fruit juice.
The sirup gauge should register 25°, no matter what kind of fruit is used.
As soon as a jar is full, pour in enough sirup to cover it.
In making tests it is essential that the sirup should be deep enough to reach the zero point of the gauge.
Experiments have demonstrated that when sugar is dissolved and heated in fruit juice, if the sirup gauge registers 25°, the proportion of sugar is exactly right for combining with the pectin bodies to make jelly.
In that time the fruit will grow plump and firm, and the sirup will thicken almost to a jelly.
When the proportion of sugar is large and that of the water small the sirup is said to be heavy.
Of course by the use of the sirup gauge the proportion of sugar in a sirup may be ascertained at any stage of the boiling.
The sirup may be made a day or two in advance of canning time.
Make a sirup of the sugar and the water, pour this around the apples, and bake slowly until they can be pierced easily with a fork.
About 10 or 15 minutes before removing from the pan, pour a small quantity of molasses or a mixture of sugar and water over the potatoes, and allow them to cook in this sirup until they are well covered with the sweet substance.
In removing them to a vegetable dish, pour over them the sirupthat forms.
To increase the sweet taste characteristic of sweet potatoes and favored by many persons, a sweet sirup is sometimes added.
For instance, eggs that are to be used for boiled icing should not be beaten until the sirup has finished boiling.
The sirup should be skimmed carefully during the operation.
If his sirup is acid, a little clear lime-water will saturate it, and the lime will principally separate with the molasses or with the scum.
He will also take care not to burn the sirup by urging the fire toward the end of the operation.
Not only that, but she followed this by using a sirup for the sugar, and using eighty per cent barley flour and twenty of wheat.
His coffee with its abominable sirup tasted more bitter than ever.
Pare and core the apples, and then cook them whole in a sirupmade of 1 cupful of water and 1/2 cupful of sugar until they are soft, but not soft enough to fall apart.
Serve the mush hot, and to add to its flavor serve with it sirup or honey.
Over each portion, pour some of the sirup left from cooking the apples, and serve hot with cream.
If honey is not available, jam, preserves, or sirup may be substituted to advantage.
Sugar melts upon the application of heat or, if it is in a melted condition, as sirup or molasses, it boils down and gives off water.
Serve these croquettes hot with either butter orsirup or both.
FRUIT SIRUP Cook fresh fruit, or dried fruit that has been soaked in water, in a generous quantity of water until it is very soft.
The custard mixture should be poured very gently on top of the sirup to prevent the custard andsirup from mixing.
Moreover, when sugar is cooked with fruit, a sirup is formed, which is more apt to scorch than a mixture of fruit and water.
The jug of maple sirup which the easy ways of village life had permitted Hillbrook's foremost citizen to carry home from the store was not there.
A JUG OF SIRUP This narrative begins with the death of its hero.
A good sirup or a good liqueur is enough to make a fortune," he would often say.
For these two months I have been trying to extract something from currants, of which only a sirup has been made hitherto--well, and I have done it.
Where the juice of the black cherry cannot be obtained, sirup of mulberries will be found an excellent substitute.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "sirup" in a variety of sentences. We hope that you will now be able to make sentences using this word.
