consideration is the preparation of the syrup in which the fruit is to be suspended; and this requires much care. In the confectioner's art there is a great nicety in proportioning the degree of concentration of the syrup very exactly to each particular case; and they know this by signs, and express it in certain technical terms. But to distinguish these properly requires very great attention and considerable experience. The principal thing to be acquainted with is the fact that, in proportion as the syrup is longer boiled, the water contained in it will become evaporated, and its consistency thickened. Great care must be taken in the management of the fire, that the syrup does not boil over, and that the boiling is not carried to such an extent as to burn the sugar. A solution of sugar prepared by dissolving 2 parts of double-refined sugar in 1 of water, and boiling this a little, affords a syrup of the right degree of strength, which neither ferments nor crystallizes. This appears to be the degree called smooth or large thread, by the confectioners. The syrup employed should sometimes be clarified, which is done in the following manner: dissolve 2 lbs. of loaf sugar in 1 pint of water; add to this solution the white of an egg, and beat it well. Put the preserving-pan upon the fire with the solution, stir it with a wooden spatula, and, when it begins to swell and boil up, throw in some cold water to damp the boiling, for, as it rises suddenly, should it boil over it would take fire, being of a very inflammable nature. Let it boil up again; then take it off, and remove carefully the scum that has risen. Boil the solution again, throw in a little more cold water, remove the scum, and so on for 3 or 4 times successively, then strain it. It is considered to be sufficiently boiled when some taken up in a spoon pours out like oil.
Although sugar passes so easily into the state of fermentation, and is, in fact, the only substance capable of undergoing the vinous stage of that process, yet it will not ferment at all if the quantity be sufficient to constitute a very strong syrup; hence, syrups are used to preserve fruits and other vegetable substances from the changes they would undergo if left to themselves. Before sugar was in use, honey was employed to preserve many vegetable productions, but this substance has now given way to the juice of the sugar-cane.
The fruits that are the most fit for preservation in syrup are apricots, peaches, nectarines, apples, greengages, plums of all kinds, and pears. As an example, take some apricots, not too ripe, make a small slit at the stem end, withdraw the stone, simmer them in water until about half cooked, and afterwards throw them into cold water. When they have cooled, take them out and drain them. Put the apricots into the preserving-pan with sufficient syrup to cover them; boil up 3 or 4 times, and then skim well; remove them from the fire, pour them into an earthen pan, and let them cool till next day. Boil them up 3 days successively, skimming each time, and they will soon be finished and in a state fit to be put into pots for use. After each boiling the con-
