Show TO CLARIFY SOlUGHIBr SYRUP I A letter from B F Jordan of Prescott Pres-cott Arizona 0 the Louisville Home and Farm asking information in regard i gard to clarifying syrup was answered by A H Smith an authority on this I subject a foJlows In the first pface to make a bright I grade of syrup extreme cleanltassG should be practiced I should begin witfo the cane itself I have had cane brought to my mill smeared and spattered with mud J is a mistake to do tis I renders the juice mOT difficult to clarify and indeed in-deed there is no excuse for this dirt the cane can easily be delivered to the mKl clean The mill should be cleaned out with bolting water after each days work all pipes barrels and vats should be kept scrupulously cLean The kettses and evaporators should be thoroughly cleaned before beginning the days work Strain the juice as it conies from the mill and place it im a van or barrels net the furnace where i will be convenient when wanted This I vat shoutld be elevated a little above the level of the furnace so that the juice can be run into kettles or evaporators r I evap-orators quickly Now when a charge is ready that is when there is enough juice in the limed vat to fill the kettles it should be I The liming shoufd be carefully done or else it should not be done at all Take good strong lime and mix It with water until about the consistency consist-ency of fresh milk strain and add it to th juice at the rate of about one pint t fifty gallons o juice if the juice is I very act more lime wiK be needed The object in liming is to neutralize I the acids and assist In defecation but too much lime should not be added it will make the syrup red To tell when enough lime has beem added use blue 3itmus paper acid turns the litmus paper red when the acidity I has been removed by the lime there will be no change im the color of the paper Yellow tuoneric paper wU indicate I in-dicate the presence of too muCh lime by turning brown The juice will be properly limed when I it gives no change of color to either blue litmus OT yellow tumeric paper I After Hming let the juice settle and draw off I Now the most important point of allIs all-Is red the boiling You can sulphur sul-phur your juice or not sulphur it lime it or not lime it be cleanly with it 0 b filthy but if the boiling is done exactly right you will have bright syrup sy-rup and if not done right you will have an inferior grade Remember this whether you are using us-ing kettles 0 evaporator Let the juice heat stowly when it is first put on and do not let it boil above a mere ripple until it is clean When first heated the scum will begin be-gin to rise remove it continuously un tii1 all off or until what we might call the first stage of cleanliness is reached reach-ed which will be indicated by a change whiter in the color of the foam i becomes After this point is reached let it boil ha finish it a quick a possible and you will have a grade of syrup that you will be phased to show Chemicals t clanCy syrup are ob I jectionable for jetomable fOt more reasons than one chief among which is that they do not clarify I must be done in the boiiirg and what I have b01g what told is the whole secret se-cret of it It is simple when once mas se teredk and a little falthfuC practice will give the mastery All those interested interest-ed In making syrup and who do not I thoroughly understand it will do well to obtain a saccharometer Without Witout this Ute instrument I would not un dertake t make syrup OnCy those who have learned learned to use it can appreciate elate its worth I |