"Eight quarts of the juice of the watery apples called Girard, yielded
two pounds and a half.
"Twenty-five chilogrammes, or fifty-pounds of the above four apples,
yielded nearly fourty-two pounds of juice; which took three ounces of
chalk and the white of six eggs, and produced more than six pounds of
excellent liquid sugar.
"In order to do without the white of eggs, twenty pounds of the juice of
the above apples were saturated with eleven drachms of chalk, and
repeatedly strained through flannel, but it was still thick and
disagreeable to the taste; twelve drachms of charcoal powder were then
added, and the whole boiled for about ten minutes, and then strained
through flannel; it was then clear, but higher-coloured than usual;
however, it produced very good sugar. Six quarts of apple-juice were
also treated with seven drachms of chalk, and one ounce of baker's
small-coal previously washed until it no longer coloured the water, with
the same effect.
"Eight quarts of apple juice, of several different kinds and in
different stages of ripeness, of which one-third was still sour, were
saturated with twelve drachms of chalk, and clarified with the whites of
six eggs; some malate of lime was deposited in small crystals towards
the end, and separated by passing the syrup very hot through the
flannel. Very near two pounds of sugar were obtained.
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