“Twenty-five chilogrammes, or fifty-pounds of the above four apples, yielded nearly fourty-two pounds 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 milk and reddened infusion of turnsole and that of violet, were treated with four drachms of chalk and the white of an egg:  it yielded twenty-two ounces of syrup, between thirty-two and thirty-three degrees of the hydrometer, which did not curdle milk.  Another eight quarts of the same juice evaporated to three-fourths of its volume, and strained, yielded twenty-three ounces of clear syrup, which curdled milk, and was browner than that of the neutralized juice, and approached towards treacle in smell and taste.  Perhaps the apple called Jean-hure, used by Mr. Cadet, possesses the valuable properties of furnishing good sugar by mere evaporation.  It is necessary to observe, that unless the fire is slackened towards the end the syrup goes brown, and acquires the taste and smell of burnt sugar.