To Clarify Sugar

For Syrup

• sugar, 6 lbs.
• water, 3 quarts
• ½ white</

It is an economy to use at once the very best sugar for confectionary in general, for when highly refined it needs little or no clarifying even for the most delicate purposes; and the coarser kinds lose considerable weight in the process. Break it into large lumps, and put it into a very clean preserving pan; measure for each pound a