"Ten pounds of bruised apples, similar to the last, were left to
macerate for twenty-four hours, and four quarts of the juice were
treated with five drachms of chalk and the white of an egg: it yielded
one pound six ounces of liquid sugar; so that the maceration had been of
service.
"Twenty-four pounds of the pear called Pillage, yielded nine quarts of
juice, which required eighteen drachms of chalk and the whites of two
eggs, and yielded about twenty-four ounces of sugar, which was less
agreeable to the taste than that of ripe apples.
"Six quarts of juice from one part of the above pears, and two of ripe
apples, (orange and girard,) treated with eight drachms of chalk and the
whites of two eggs, yielded twenty-six ounces of very fine-tasted sugar,
superior to the preceding.
"Six quarts of juice, of an equal quantity of apples and pears, treated
with ten drachms of chalk and thirteen of prepared charcoal, deposited
some malate of lime, and yielded a sugar rather darker than the
preceding, but very well tasted.
"Cadet de Vaux says, that apple juice does not curdle milk, and that a
small quantity of chalk added to it destroys some part of the saccharine
principle. But eight quarts of juice from ripe apples called orange,
which was evidently acid, as it curdled milk and reddened infusion of
turnsole and that of violet, were treated with four drachms of chalk and
the white of an egg: it yielded twenty-two ounces of syrup, between
thirty-two and thirty-three degrees of the hydrometer, which did not
curdle milk.
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