Syrup -

A title under which may be grouped a wide diversity of articles. The two highest types are MAPLE syrup (which see) and Cane syrup, the latter obtained by condensation and refining of sugar-cane juice, without extraction of any of the sugar content. Next come those obtained as the residue (1) of the manufacture of raw sugar, (2) of sugar refining. The former is treated under the heading of Molasses; the latter is variously known as Treacle, Refiner's syrup, Golden syrup and Drip syrup. The best qualities are refined and purified to a high degree and are as valuable from a dietetic standpoint as they are pleasing in taste.

Equally wholesome, if properly prepared, is Corn syrup made by imperfect hydrolization of Starch (see GLUCOSE). When flavored with Cane or Maple syrup, or good Molasses, etc., it is a very enjoyable article. Its manufacture needs, however, careful supervision, as minor grades sometimes consist either wholly or in part of syrup left over from the processes used in developing various forms of Starch sugar, etc., and are liable to contain a percentage of the acid employed in the process. Purchases should be confined to concerns of known responsibility.

U. S. Standard syrup is defined as "the purified and evaporated juice of the cane or other plant from which no sugar has been extracted." It must not contain more than 30% water nor more than 2 1/2% ash.

U. S. Treacle, or Refiner's syrup, must not contain more than 25% water nor more than 8% ash.

A noteworthy development of the trade in recent years is the canning of a considerable percentage of the syrup retailed. It is said that the canned syrup does not contain the full flavor of that formerly filled into the old-fashioned jug from the syrup barrel, but its greater convenience seems to outweigh that defect. Canning offers further the great advantage that it does away with the necessity for any preservatives to prevent fermentation, as syrup hot from the kettle or pan filled into thoroughly sterilized cans, or other packages, and then hermetically sealed, will keep almost indefinitely without deterioration.

See also article on FRUIT SYRUPS.

Arround Syrup in The Grocer's Encyclopedia

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