Mixtures of different sirups sold under various trade names may be purchased.
The solid sugars and sirups found at market and having different trade names consist of one or more of the different kinds of sugars.
The addition of glucose to cane sugar lowers the temperatures of the sirups at the various stages.
Footnote 138: These temperatures apply to sirupsmade from cane sugar.
Crothers remarked that alcohol as a remedy or a preventive medicine in the treatment of tuberculosis is a most dangerous drug, and that all preparations of sirups containing spirits increase, rather than diminish, the disease.
Pure glucose as an article of food lacks flavor; for this reason the usual method of manufacturing sirupsis to mix glucose and some other form of sirup or molasses.
The principal uses of glucose are for table sirups and confectionery.
Chemists agree that the operation is more effectual by bringing sulphurous acid in contact with sirups rather than juices; it is in the sirups that the coloring pigments are found.
Sulphurous acid is run into the pan until the sirupscover the second coil.
The lightest sirups may be used for filling up the jars after they are taken from the oven or boiler.
The only difference between sirups and juice is that in the sirup there must be at least half as much sugar as fruit juice.
In making sirups for canning and preserving fruits, the exact amount of sugar in a sirup may be ascertained at any stage of boiling, and the sirup be made heavier by adding sugar, or lighter by adding water, as the case demands.
The light sirups will not keep long unless sealed, but the heavysirups keep well if covered well.
These sirups are used for flavoring ice creams and water ices.
Such sirups as are used in canning and preserving are made with varying proportions of water and sugar.
All sirups are better for boiling from ten to thirty minutes.
If richsirups are boiled hard, jarred, or stirred they are apt to crystallize.
Otherwise it seldom if ever occurs unless soothing sirups or other drugs have been given.
Infants who are naturally nervous should be left much alone, should see but few people, should be played with very little, and should never be quieted with soothing sirups or the "pacifier.
Never by the use of soothingsirups or other medicines.
The glucose that the confectioners use is a heavier, stickier substance than the sirups that can be purchased for table use or for cooking, but these do very well for most candy-making purposes.
Thus, in the making of sirups for canning, the first point to be determined is whether the sirup desired should be light, medium, or heavy, and in its preparation the points mentioned must receive consideration.
Thus, fruits of the same kind may be canned with sirups of different proportions.
Before the canning of fruits can be undertaken, it is necessary to possess a knowledge of the sirups that are needed.
The number of degrees that the hydrometer should register for sirups of different densities--that is, for sirups consisting of different proportions of sugar and water--are given in Table I.
Such sirups consist simply of sugar dissolved in boiling water.
To make sirups recommended, boil sugar and water together in proportions given below: Sirup No.
The sirups are made either with varying proportions of sugar and water or with the same proportions boiled different lengths of time.
The adulteration of sugar-house sirups by starch glucose is still more extensively practiced than that of sugar, and a great portion of sirups sold by retailers in this market is adulterated with starch glucose.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "sirups" in a variety of sentences. We hope that you will now be able to make sentences using this word.
