Sugar tong

“ This juice is heated several times, and stirred, and purified by bone charcoal. The white crystals separate from the dark molasses sirup. We sometimes feed the molasses to cattle and pigs, to make them fat for market.”
Fil’s eyes looked very longingly as he listened to this tale of good things; so I passed him a penny or two.
“Is not sugar made also from very sweet, dark beets?” I inquired.
“Not in these islands,” replied the Padre. “We find that the sugar cane gives a sweeter and a more nutritious product. The beet sugar is made in Europe and in the western states of America.” ”

“ The china should be thin and of the same general kind though not necessarily of the same pattern. There should be sugar—preferably block sugar with tongs, a pitcher of cream, slices of lemon, mint leaves and cloves. ”

“ and he almost longed to ask her to do for him what he saw her compelled to do for her father, who took her little finger and thumb in his masculine hand, and made them serve as sugar-tongs. ”

“ Take a jar that will a little above hold them, deposit in it a layer of coarse-sugar half an inch thick, on this make a layer of walnuts well wiped, and every one sound, then a layer of sugar, and so on alternately to near the top of the jar. The allowance of sugar must be half a pound to every score of nuts. Tie coarse paper over the [Pg 150] mouth of the jar and place it in a saucepan of boiling water, in which it must remain three hours. This will dissolve the sugar; the syrup should now cover the fruit; if it does not, add some more sugar and continue the simmering. ”

“ Some fruit is not so sour, and then less sugar is necessary. To know if there be enough, mix till well incorporated, and then drop: if it runs, there is not enough sugar, and if it is too much it will be rough. A dry room will suffice to dry them. No metal must touch the juice but the point of a knife, just to take the drop off the end of the wooden spoon, and then as little as possible.
Ginger Drops, a good Stomachic. Beat two ounces of fresh candied orange in a mortar, with a little sugar, to a paste; then mix one ounce of powder of white ginger with one pound of loaf sugar. ”

“ 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. ”

“ Well then, if we can do no better with the sugar-canes, at least I will take them a good provision of the milk of cocoa-nuts, which I have here in a tin bottle; we shall sit round on the grass and drink it so deliciously!
In this too, my generous boy, I fear, you will also be disappointed. You talk of milk; but the milk of the cocoa-nut, no less than the juice of the sugar-cane, when exposed to the air and heat, turns soon to vinegar. I would almost wager that it is already sour; for the tin bottle which contains it, is particularly liable to become hot in the sun. ”

“ Cook four pounds of Sugar, a little more than one pint of water, and a small spoon of cream tartar to a Soft Ball; set off and add two or three tablespoons of pulverized Sugar; then, with a small wooden spatula, work the [75] Sugar on the sides of the basin till it becomes whitish; then pour into the dipping-pot, having the water in the jacket boiling; color and flavor any shade or flavor wished, and dip any kind of Jelly centers, dropping them on sheets of tin; when cold, with a small brush dipped in any color wanted, touch the tops of all the Bonbons. ”

“ 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." ”

“ Each time put on the ginger in quite cold water to take out the excessive heat. When it is perfectly tender, throw it again into a pan of cold water, and let it lie an hour or more; this will make it crisp. In the mean time prepare the syrup.
For every six pounds of ginger root, clarify eight pounds of the best double-refined loaf-sugar. Break up the sugar, put it into a preserving kettle, and melt it in spring or pump water, (into which you have stirred gradually the beaten whites of four eggs,) and half a pint of water to each pound of sugar. Boil and skim it well. ”

“ If you have two or three sugars to spin you must use two or three pans. One person may be attending to the boiling while another is spinning. A teaspoonful of lemon juice must be put to a pint of clarified sugar. If the sugar is likely to boil over the top of the pan drop one drop of sweet oil from your finger into the sugar, which will stop it immediately.
226.—A Spun Sugar Bee-hive.
Mould twenty or thirty bees in gum paste, as near the colour and shape as possible, make a hole with a pin on each side of the mouth and let them dry; make some of the wings extend as if flying. ”

“ Inorganic matter is determined by incineration, farina by the iodine test, water by drying at 210 deg., and molasses by getting rid of it by re-crystalization from alcohol, as also by the color and moisture of the article.
The natural impurities of sugar are gum and tannin; gum is detected by giving a white precipitate with diacetate of lead, and [Pg 137] tannin by giving a black coloration or precipitate with persulphate of iron.
An experienced sugar dealer easily judges of the value of sugar by the taste, smell, specific gravity, moisture and general appearance. ”

“ Cane sugar is obtained from sugar cane, beets, and the palm and sugar-maple trees. Sugar cane is a grass supposed to be native to Southern Asia, but now grown throughout the tropics, a large amount coming from Cuba and Louisiana; it is the commonest of all, and in all cases the manufacture is essentially the same. The products of manufacture are: molasses, syrup, brown sugar, loaf, cut, granulated, powdered, and confectioners’ sugar. Brown sugar is cheapest, but is not so pure or sweet as white 7grades ”

“ Extract the essence of the poppies (the wild flowers are the best) in hot water, boil some sugar in a pan—the same way as for barley sugar drops—and add the decoction of poppies just [77] before the syrup is at the crack. No essence of lemon should be used, and they need not be sugared when put into boxes.
194.—Ginger Drops.
Make these after the same manner as barley sugar drops, in boiling the sugar, and flavour with a few drops of the essence of ginger just before the syrup is at the crack. ”

“ Put one quart of rum and three pounds powdered sugar in a large jar which has an air-tight cover or cork. Leave for a week. Stir well. Put into the jar three pounds of strawberries and three pounds more sugar. Stir occasionally. After another week add three pounds raspberries and three pounds sugar. Stir every day. Again, after an interval, add apricots, peaches, plums, etc., always with an equal quantity of sugar. The jar must be kept air-tight and should be kept in a cool dry place. When it is full, put it away for several weeks. Then mix thoroughly and serve with whipped cream. ”

“ The Surface of it is evened and leveled with a Trouel in these Pots, and then 'tis cover'd with moist Clay, by which in seven Weeks, 'tis purg'd, knock'd out, and put into a Stove to be perfectly cured. The Clay used for Sugar is ordinary pale Clay expos'd to the Air, then mixt with Water to the consistence of a Syrup, afterwards it is strained through a Colender, and powred on the Pots where it stands till it sinks the Sugar in them pretty low, sometimes half in half. No quick Lime is used in double Refined Sugar the second time. ”

“ The Dutch began to make sugar in the island of St. Thomas in the year 1610 and in Jamaica in 1644. Its culture has since become general in warm climates and its use universal.
375. Saguerus saccharifer.—The arenga palm, which is of great value to the Malays. The black horsehair like fiber surrounding its leaf-stalks is made into cordage; a large amount of toddy or palm wine is obtained by cutting off the flower spikes, which, when inspissated, affords sugar, and when fermented a capital vinegar. ”

“ Four ounces of it will be sufficient for a pound of sugar for most tastes, but more can be used at pleasure. Boil the sugar as for the orange-flower candy, and when it begins to be very thick and white, strew in the nut, stir and mix it well, and do not quit it for an instant until it is finished. The pan should not be placed upon the fire but over it, as the nut is liable to burn with too fierce a heat. ”

“ Take the Plums, and cut the stalk off, and wipe them then take the just weight of them in Sugar, then put them in a skillet of water, and let them stand in and scald, being close covered till they be tender, they must not seeth, when they be soft lay them in a Dish, and cover them with a cloth, and stew some of the the Sugar in the glass bottom, and put in the Plums, strewing the sugar over till all be in, then let them stand all night, the next day put them in a pan, and let them boil a pace, keeping them clean scummed, & when your Plums look clear, your syrup will gelly, and they are enough. ”

“ The Chinese do no sugar refining but boil the sap until it will solidify, when it is run into cakes resembling chocolate or our brown maple sugar. Immense quantities of sugar cane, too, are exported to the northern provinces, in bundles wrapped with matting or other cover, for the retail markets where it is sold, the canes being cut in short sections and sometimes peeled, to be eaten from the hands as a confection. ”

“ The people here are such good sugar that they seldom do anything wrong."
THE CHILDREN TALK TO THE CAPTAIN
Chapter IV To the King's Palace
"WHAT, allow me to ask, is your grade of sugar?" inquired the Captain, with much politeness. "You do not seem to be the best loaf, but I suppose that of course you are solid."
"Solid what?" asked Chubbins.
"Solid sugar," replied the Captain.
"We're not sugar at all," explained Twinkle. "We're just meat." ”

“ But in many parts of the island sugar is also made from the sugar-cane. The rollers of the mill used for this purpose are worked by the endless screw instead of cogs, and are turned with the hand by means of a bar passing through one of the rollers which is higher than the other. As an article of traffic amongst the natives it is not considerable, nor have they the art of distilling arrack, the basis of which is molasses, along with the juice of the anau or of the coconut palm in a state of fermentation. ”

“ Another possibility, if the lid was multipurpose, is that it was used as a dish or stand under the teapot to protect the table top. Silver sugar boxes, basins, and plated sugar baskets were other forms used to hold sugar, [60] which, in whatever container, was a commodity important to the Americans. As Moreau de St. Méry noted, they “use great quantities in their tea.” [61]
Figure 18.—Stiegel-type, cobalt-blue glass sugar dish with cover, made about 1770. ”

“ 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. ”

“ Grate off the yellow rinds of lemons, and beat it up with a sufficient quantity of granulated sugar; express the lemon juice; add to each pint of juice 1 pint of water, 31⁄2 lb. granulated sugar, including that rubbed up with the rind; warm until the sugar is dissolved and strain. Under no circumstances must the syrup be allowed to boil, and the less heat that can be used to effect the complete solution of the sugar the better will be the syrup. ”

“ 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. ”

“ To some tastes, a little of the tannin is agreeable, and its absence would be missed. Then as to sugar or milk: it is evidence of exaggerated personality (conceit, some call it) , to declare that milk or cream or sugar injure the flavor of tea. As well insist upon a special spice being used for all viands because the critic likes it. To hold the Chinese up as examples of what is proper in tea drinking is to offer a limit to human progress. As milk or cream neutralize the tannin to a considerable extent, they are so far desirable, without regard to taste. ”

“ Put 1 ounce of race ginger grated fine, a pound of loaf sugar beat fine, into a preserving pan, with as much water as will dissolve the sugar. Stir them well together over a slow fire till the sugar begins to boil. Then stir in another pound of sugar, beat fine, and keep stirring it till it grows thick. Then take it off the fire, and drop it in cakes upon earthen dishes. Set them in a warm place to dry, when they will become hard and brittle, and look white. ”