The French people, ever alive to improvement and invention, having
discovered a mode of extracting sugar in considerable quantity from this
fruit, I shall transcribe the particulars of it.
On the Preparation of Liquid Sugar from Apples or Pears. By M. DUBUC.
(Ann. de Chim. vol. lxviii.)--"Several establishments have been made in
the South of France for making sugar from grapes; it is therefore
desired to communicate the same advantage to the North of France, as
apples and pears will produce sugar whose taste is equally agreeable as
that of grapes, and equally cheap.
"Eight quarts of the full ripe juice of the Orange Apples was boiled for
a quarter of an hour, and forty grammes of powdered chalk added to it,
and the boiling continued for ten minutes longer. The liquor was
strained twice through flannel, and afterwards reduced by boiling to one
half of its former bulk, and the operation finished by a slow heat until
a thick pellicle rose on the surface, and a quart of the syrup weighed
two pounds. By this method two pounds one ounce of liquid sugar was
obtained, very agreeable in flavour, and which sweetened water very
well, and even milk, without curdling it.
"Eight quarts of the juice of apples called Doux levesque, yielded by
the same process two pounds twelve ounces of liquid sugar.
"Eight quarts of the juice of the sour apples called Blanc mollet,
yielded two pounds ten ounces of good sugar.
Pages:
361
362
363
364
365
366
367
368
369
370
371
372
373
374
375
376
377
378
379
380
381
382
383
384
385