The Maple Sugar Industry in Canada ..
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In our eReader you can find the full English version of the book. Read The Maple Sugar Industry in Canada .. Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Maple Sugar Industry in Canada ..
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To quickly assess the difficulty of the text, read a short excerpt:
In Fig. 28 A indicates the boiling temperature for hard sugar; B for soft sugar; C for standard syrup; D for sap and E for water, all at sea level. In Fig. 29 A indicates level when floating in water; B in sap; C in hot syrup and D in cold syrup- vessel supported by iron hoops and holding about 25 gallons. It has a faucet placed three or four inches from the bottom to allow any remaining nitre to settle before the syrup is drawn off to be canned.
SUGAR.
After the syrup has been properly settled... the clear fluid is poured off through a felt filter or other strainer into a "sugaring off" pan and then placed on an arch or stove, and boiled until it reaches a gran- 41 -ulated state hard enough to cake into sugar. This granulated state can be ascertained by various methods. One is by the thermometer as already described. Another is by dropping a little of the boiling syrup into a cup of cold water, and if this forms itself into a hard lump at the bottom of the cup it is boiled sufficiently; but if it spreads over the bottom of the cup it requires more boiling.
What to read after The Maple Sugar Industry in Canada ..?
You can find similar books in the "Read Also" column, or choose other free books by James Burns Spencer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In Fig. 28 A indicates the boiling temperature for hard sugar; B for soft sugar; C for standard syrup; D for sap and E for water, all at sea level. In Fig. 29 A indicates level when floating in water; B in sap; C in hot syrup and D in cold syrup- vessel supported by iron hoops and holding about 25 gallons. It has a faucet placed three or four inches from the bottom to allow any remaining nitre to settle before the syrup is drawn off to be canned.
SUGAR.
After the syrup has been properly settled... the clear fluid is poured off through a felt filter or other strainer into a "sugaring off" pan and then placed on an arch or stove, and boiled until it reaches a gran- 41 -ulated state hard enough to cake into sugar. This granulated state can be ascertained by various methods. One is by the thermometer as already described. Another is by dropping a little of the boiling syrup into a cup of cold water, and if this forms itself into a hard lump at the bottom of the cup it is boiled sufficiently; but if it spreads over the bottom of the cup it requires more boiling.
What to read after The Maple Sugar Industry in Canada ..?
You can find similar books in the "Read Also" column, or choose other free books by James Burns Spencer to read onlineMoreLess
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