Barley sugar

“ TO CLARIFY SUGAR. It is an economy to use at once the very best sugar for confectionary in general, for when highly refined it needs little or no clarifying, even for the most delicate purposes; and the coarser kinds lose considerable weight in the process. Break it into large lumps, and put it into a very clean preserving-pan; measure for each pound a pint of spring water if it be intended for syrup, but less than half that quantity for candying or making barley-sugar. ”

“ Sugar, when heated, melts, and is converted into an uncrystallized, pliant mass, known as barley-sugar, or sugar-candy. At a somewhat higher temperature it is decomposed, and a dark-brown substance, known as caramel, is formed. Granulated sugar is seldom adulterated. ”

“ In making the jam always avoid placing the preserving-pan flat upon the fire, as this of itself will often convert what would otherwise be excellent preserve, into a strange sort of compound, for which it is difficult to find a name, and which results from the sugar being subjected—when in combination with the acid of the fruit—to a degree of heat which converts it into caramel or highly-boiled barley-sugar. ”

“ If they were stirred into the sugar in the pan it would grain, which is the reason why it is melted for nogat. Form the rock into a ball or roll, and make it into a sheet about two inches thick, by rolling it with a rolling-pin. The top may be divided into diamonds or squares by means of a long knife or piece of iron; when it is nearly cold cut it into long narrow pieces with a strong knife and hammer.
Barley Sugar.—Boil some clarified loaf sugar to the crack or caramel degree, using a little acid to prevent its graining ”

“ There is 2.5 per cent. of fat in barley, and 7 per cent. of sugar.
From this analysis we can judge that barley contains all the constituents of a good food. In it we find casin and albumen for our muscles; starch, sugar, and fat to keep us warm and give force; and there is a fair percentage of mineral matter for our bones and teeth.
Allinson's prepared barley may be eaten as porridge or pudding (see directions) , and is much more nourishing than rice pudding; it is also good for adding to broth or soup, and to vegetable stews, and is most useful for making gruel and barley water. ”

“ Barley is a kind of grain from which the brewer makes beer.
He must first turn its starch into sugar, so he begins by sprouting his grain.
Of course he does not plant it in the ground, because it would need to be quickly dug up again.
He keeps it warm and moist in a place where he can watch it, and stop the sprouting just in time to save the sugar, before it [47] is used to feed the root and stem. This sprouted grain is called malt.
The brewer soaks it in plenty of water, because the grain has not water in itself, as the grape has. ”

“ Barley is not itself used in this country as a source of industrial alcohol, but it is employed for producing the highest grades of whisky, made of pure barley malt, which, after fermentation, is distilled in a pot still, concentrated in another pot still to the proper strength, placed in wood, and stored for a number of years. Barley malt is too expensive a source of alcohol to justify its use for industrial purposes. It is, however, one of the cheapest and best methods of converting the starch of other cereals into sugar preparatory to fermentation. ”

“ If "got up" damp, it is liable to generate excessive heat, in which case the growing power of the germ is destroyed, and the grain rendered useless for malting purposes. Good barley should have a thin, clean, wrinkled husk, closely adhering to a plump well-fed kernel, which, when broken, appears white and sweet, with a germ full, and of a pale yellow colour. It is of all cereals the best adapted for malting, containing as it does more starch and far less gluten than other grain, and about 7 per cent, of ready-formed grape-sugar. Its specific gravity is from 1.280 to 1.333, that of malt 1.200. ”

“ Since carbonic acid, as shewn in the previous chapter, consists only of carbon and oxygen, they retain the carbon and reject the oxygen.
[5] In malting barley, it is made to sprout a certain length, and the growth is then arrested by heating and drying it. Mashed barley, before sprouting, will not dissolve in water, but when sprouted, the whole of the starch (the flour) it contains dissolves readily by a gentle heat. The diastase formed during the germination effects this. By further heating in the brewer’s wort, this starch is converted into sugar as it is in the growing plant. ”

“ We must remember that it makes no difference that the barley has been malted; it is still good human food, and every ounce of it should be mixed with grain for making bread. Let us remember, also, that brewer’s sugar is a good pure sugar, the objection to it being largely the objection most of us have to standard bread—its colour. Malt or sugar, every ounce a brewer destroys is food stolen from the people. ”

“ Great care must be exercised in drying the barley not to raise the temperature too high, lest the diastase which is formed be deprived of its active qualities. The malt has a sweetish taste, the principal portion of the starch having been converted into sugar, which is known chemically as “maltose.” This sugar is, of course, utilized in the fermentation for the production of alcohol. ”

“ Now let us see how Grape-Nuts food is pre-digested, absolutely without chemicals or any outside ingredients.
First, the Barley is soaked about 100 hours. Then it goes to a warm floor, and the moisture and warmth develop the Diastase, sprout the berries of barley and turn the starchy inside into sugar. You see how exactly like the processes going on in the human body, to produce the same result. Then this barley (after the sprouts are removed) is ground, and the flour ”

“ Mashing has not for its object merely to dissolve the sugar and gum already present in the malt, but also to convert into a sweet mucilage the starch which had remained unchanged during the germination. We have already stated that starch, mixed with gluten, and digested for some time with hot water, becomes a species of sugar. This conversion takes place in the mash-tun. The malted barley contains not only a portion of gluten, but diastase more than sufficient to convert the starch contained in it, by this means, into sugar. ”

“ This wonderful transformation of flour into sugar during germination is turned to account by man in making beer. He causes barley to germinate, and when he judges that all the flour substance it contains has turned to sugar he quickly kills the little plants, as otherwise the sweetened liquid would be taken up by them and would undergo another transformation by being turned into plant substance. Accordingly, the grain is promptly dried in an oven, after which it is ground in a mill, and this ground barley is called malt. ”

“ Inferior kinds of beer have also been made from other ingredients than barley-malt, among which may be named the grain of the cheaper cereals, bran, potatoes, turnips, beet-root, carrots, parsnips, pea-shells, and other vegetable substances rich in starch and sugar, all of which will produce beer by being mashed with water in the common way, with about 9% or 10% of barley-malt.
One quarter of the best barley-malt yields, by skilful mashing, fully 84 lbs. of ‘saccharine,’ or soluble sweet extractive matter. This concentrated within the compass of one barrel (33 galls.) gives a sp. gr. ”

“ Boil Barley in water usq. ad Putrilaginem, with a flake or two of Mace or a quartered Nutmeg; and when it is in a manner dissolvPage 136ed in water with long boiling, strain out all the Cream or Pap, leaving the husks behind. At the same time beat (for one mess) two Ounces of blanched Almonds with Rose-water; and when they are throughly beaten, strain out their milk, (or you may put this to the Barley before it is strained, and strain them together) and put it to the Barley Pap, and let them stew a while together; then sweeten it with Sugar to your taste. ”

“ The cuticle, or husk, forms nearly 1/6th of the weight of barley, and between 1/4th and 1/5th in bigg. According to Einhoff, 1000 parts of barley meal contain 720 of starch, 100 of water, 68 of fibrous or ligneous matter, 56 of sugar, 50 of mucilage, 36.6 of gluten, 12.3 of vegetable matter, and 2.5 of phosphate of lime. Hermbstädt gives the following percentages as the mean of ten analyses of barley made by him:—
Great care must be taken when buying for malting, for sometimes .the grain is doctored by kiln-bleaching or dried at too great a heat. ”

“ The proportion of diastase obtained by the germination of barley, or other cereals, is largely in excess of the amount required to convert into sugar the starch actually present in the grain treated; hence the brewer can add other forms of amylaceous substances, such as corn or rice, to malted barley with decided economy, and the majority of New York brewers employ such substitutes, usually in a proportion of 25 per cent. The brewer may likewise advantageously add glucose syrup to the malt infusion, since, by its use, he arrives at the same end, i. ”

“ The largest and most successful factory is at Rio Grande, near Cape May, New Jersey, where the soil and climate appear favorable to the production of the crop. A careful calculation leads the author to estimate that the average amount of sugar which can be obtained in marketable form from sorghum is 4·75 per cent by weight of the expressed juice, or 2·37 per cent, or 46·4 pounds per ton, of the cane. Besides this, two other sugars than the crystallizable sucrose are present in the juice, but they are not separable in solid form, and enter into the molasses. ”

“ The methods of refining sugar have been so perfected within the last few years that it is safe to say that few food substances in commercial use are so near to being chemically pure as granulated sugars of good grade. No less an authority than Blythe says, "Loaf sugar is, as a rule, chemically pure. It is probably, indeed, the purest of all substances in commerce, and a large quantity may be burnt up without obtaining a trace of nitrogen and without leaving any residue. The only sugar that may be impure are the raw sugars." ”

“ The early settlers of New England also largely used it for bread making. At the present day only a very insignificant quantity of barley is used for food purposes in this country, and most of this in the unground state.
Barley is less nutritious than wheat, and to many people is less agreeable in flavor. It is likewise somewhat inferior in point of digestibility. Its starch cells being less soluble, they offer more resistance to the gastric juice. ”

“ There are many varieties of the sugar cane which contain from twelve to twenty per cent. of sugar; these are cut, crushed, and the juice boiled down and clarified with lime, etc.; the sugar crystallizes and leaves the molasses. The sugar beet contains from 18seven to thirteen per cent. of sugar, which, when raw, is unpleasant, but when refined is identical with cane sugar. The fact that the molasses of the sugar beet, although colorless, is very disagreeable, has retarded the beet sugar manufacture, but it is a great and growing industry. The sap of the sugar maple contains about two per cent. ”

“ There is no mistake more common than to suppose that any half-ripe or over-ripe fruit is good enough for jam.
Sugar for Preserving.—Of the various kinds of sugar in common use, the white refined lump is generally sold for preserving, and, indeed, is the only kind admissible for the more delicate kinds of preserves. Coarse brown sugar conceals the flavour of any fruit, and the whiter moist sugar has little sweetening power. ”

“ They are not infrequently infested by a small insect, the sugar-mite, many thousands of which have been detected in a single pound of brown sugar." Cane-sugar and grape-sugar, otherwise known as sucrose and glucose, are obtained from various sources. Most of the cane-sugar consumed in England is actually produced from the sugar-cane, but of beet-root sugar there is much in the market, and in America sugar is produced from the maple, from maize, and from the "sugar grass." ”

“ Van exclaimed.
"I know it. Sugar isn't very attractive during its process of preparation," agreed Mr. Hennessey. "The sweet liquid left after the water has been extracted is then poured into vacuum pans to be boiled until the crystals form in it, after which it is put into whirling machines, called centrifugal machines, that separate the dry sugar from the syrup with which it is mixed. This syrup is later boiled into molasses. The sugar is then dried and packed in these burlap sacks such as you see here, or in hogsheads, and shipped to refineries to be cleansed and whitened." ”

“ Boil the molasses, skim it, throw in the barberries, and simmer them till they are soft. If you wish to lay by a few for sickness, preserve them in sugar by the same rule as other preserves. Melt the sugar, skim it, throw in the barberries; when done soft, take them out, and throw in others.
A pound of sugar to a pound of fruit is the rule for all preserves. The sugar should be melted over a fire moderate enough not to scorch it. When melted, it should be skimmed clean, and the fruit dropped in to simmer till it is soft. ”

“ The water is then evaporated in vacuum-pans, so as to boil at about 74 degrees and to prevent conversion into grape sugar. By this process much glucose or syrup is formed, which is separated from the crystalline sucrose by rapidly revolving centrifugal machines. Great quantities of sucrose are used for food by all civilized nations. A single refinery in New York purifies 2,000,000 pounds per day.
321. Glucose, or invert sugar, the principal member of the second class, consists of two distinct kinds of sugar, —dextrose and levulose. These differ in certain properties, but have the same symbol. ”