ds of juice; which took three ounces of
chalk and the white of six eggs, and produced more than six pounds of
excellent liquid sugar.

"In order to do without the white of eggs, twenty pounds of the juice of
the above apples were saturated with eleven drachms of chalk, and
repeatedly strained through flannel, but it was still thick and
disagreeable to the taste; twelve drachms of charcoal powder were then
added, and the whole boiled for about ten minutes, and then strained
through flannel; it was then clear, but higher-coloured than usual;
however, it produced very good sugar. Six quarts of apple-juice were
also treated with seven drachms of chalk, and one ounce of baker's
small-coal previously washed until it no longer coloured the water, with
the same effect.

"Eight quarts of apple juice, of several different kinds and in
different stages of ripeness, of which one-third was still sour, were
saturated with twelve drachms of chalk, and clarified with the whites of
six eggs; some malate of lime was deposited in small crystals towards
the end, and separated by passing the syrup very hot through the
flannel. Very near two pounds of sugar were obtained.

"Ten pounds of bruised apples, similar to the last, were left to
macerate for twenty-four hours, and four quarts of the juice were
treated with five drachms of chalk and the white of an egg: it yielded
one pound six ounces of liquid sugar; so that the maceration had been of
service.

"Twenty-four pounds of the pear called Pillage, yielded nine quarts of
juice, which required eighteen drachms of chalk and the whites of two
eggs, and yielded about twenty-four ounces of sugar, which was less
agreeable to the taste than that of ripe apples.

"Six quarts of juice from one part of the above pears, and two of ripe
apples, (orange and girard,) treated with eight drachms of chalk and the
whites of two eggs, yielded twenty-six ounces of very fine-tasted sugar,
superior to the preceding.

"Six quarts of juice, of an equal quantity of apples and pears, treated
with ten drachms of chalk and thirteen of prepared charcoal, deposited
some malate of lime, and yielded a sugar rather darker than the
preceding, but very well tasted.

"Cadet de Vaux says, that apple juice does not curdle milk, and that a
small quantity of chalk added to it destroys some part of the saccharine
principle. But eight quarts of juice from ripe apples called orange,
which was evidently acid, as it curdled m