A weak syrup has a tendency to ferment and quickly become sour if kept
in a temperate degree of heat; it is therefore not calculated to prevent
the natural fermentation of vegetable juices, which always increase its
tendency to corrupt. Pharmaceutists have ascertained that a solution,
prepared by dissolving two parts of double refined sugar in one of
water, or any watery fluid, and boiling the solution a little, forms a
syrup, which neither ferments nor crystallizes; and this proportion may
be considered as the basis of all syrups, and seems to be the degree of
boiling syrup called _smooth_ by the confectioners.
After having squeezed the fruit for the syrup, leave the mass for
several days undisturbed: a slight fermentation takes place, this will
separate the mucilage and thick parenchyma which rendered the juice
viscid. By degrees these matters subside, and very often the liquor
appears perfectly clear. This liquor may be separated by decantation:
put the remaining matter under the press, and by these means a juice not
so clear as the preceding is obtained, but which easily becomes clear
spontaneously, especially if put into bottles immediately on its being
expressed, and suffered to ferment during some days; by this means a
transparent juice of the fruit is obtained.