His dark eyes were glowing, and syrup was on his face.
It's ham with a maple syrup and brown sugar glaze on it.
Sofi made herself a milkshake consisting of frozen blood from Damian, chocolate syrup, pickles, and a scoop of ice cream.
Briefly, sugar-refining consists of melting raw or unrefined sugar with water into a syrup of 27° to 28° Beaume, or 1230 specific gravity, passing it through filtering cloth to remove the sand and other matters in mechanical suspension, and then through animal charcoal to remove all traces of colouring matter and lime, thus producing a perfectly clear white syrup, which, cooked in the vacuum pan and crystallized, becomes the refined sugar of commerce.
The char is then " settled " by water being slowly run on to it, in order to prevent the syrup making channels for itself and not permeating the whole mass evenly.
The cistern being thus packed and settled is closed, and the syrup from the bag filters, heated up to nearly boiling point, is admitted at the top until the cistern is quite full.
A small pipe entering below the false bottom allows the air in the cistern to escape as it is displaced by the water or syrup. In some refineries this pipe, which is carried up to a higher level than the top of the cistern, is fitted with a whistle which sounds as long as the air escapes.
When the sound ceases the cistern is known to be full, and the entrance of further water or syrup is stopped.
The syrup in the cistern is allowed to remain for about twelve hours, by which time the char will have absorbed all the colouring matter in it, as well as the lime.
A cistern well packed with 20 tons of char will hold, in addition, about io tons of syrup, and after settling, this can be pressed out by allowing second quality syrup, also heated to nearly boiling point, to enter the cistern slowly from the top, or it may be pressed out by boiling water.
The firstmentioned process consists of charging and feeding the vacuum pan with the richest syrup, and then as the crystals form and this syrup becomes thereby less rich the'pan is fed with syrup of lower richness, but still of a richness equal to that of the mother-liquor to which it is added, and so on until but little mother-liquor is left, and that of the poorest quality.
When the massecuite, well pugged and prepared for purging, is in the centrifugals, it is first washed with syrup of low density, to assist the separation of mother-liquor of similar quality, this washing being supplemented by the injection of pure syrup of high density, or " clairce," when very white sugar is required.
" Clairce " is the French term for syrup of 27° to 30° Beaume specially prepared from the purest sugar.
Suitable provision is made for the egress of syrup from the massecuite in the cells when undergoing purging in the centrifugal; and the washing of the crystals can be aided by the injection of refined syrup and completed by that of " clairce."
In the spring the making of syrup and sugar from the sap of the sugar-maple is a typical industry.