Another eight quarts of the same juice evaporated to
three-fourths of its volume, and strained, yielded twenty-three ounces
of clear syrup, which curdled milk, and was browner than that of the
neutralized juice, and approached towards treacle in smell and taste.
Perhaps the apple called Jean-hure, used by Mr. Cadet, possesses the
valuable properties of furnishing good sugar by mere evaporation. It is
necessary to observe, that unless the fire is slackened towards the end
the syrup goes brown, and acquires the taste and smell of burnt sugar.
"A hundred weight of apples yield about eighty-four pounds of juice,
which produce nearly twelve pounds of liquid sugar. Supposing,
therefore, the average price of apples to be one franc twenty cents
(tenpence) the hundred-weight, and the charge amounts to forty cents
(four-pence), good sugar may be prepared for three or four sols (two-
pence) per pound [Footnote: A gramme, fifteen grains English.-A drachm,
one-eighth of an ounce.]. The only extra apparatus necessary is a couple
of copper evaporating pans."--Retrospect, vol. vi. p. 14.
The distressed state of our orchards in the Cider counties has lately
much engaged the attention of all persons who are accustomed to travel
through them; and no one can possibly view the miserable condition of
the trees, without being forcibly struck with their bad appearance: the
principal case of which, I am sorry to say, has arisen from
mismanagement [Footnote: Vide Observations on Orchards, lately published
by the author of this work.
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