COL′OURING

Syn. Brandy colouring , Brewer’s c. , Spirit c. Car′amel ; E en′tia bi′na , L. Prep. Brown sugar is melted in an iron ve el over the fire until it grows black and bitter, stirring it well all the time, after which water is added, and it is boiled to a syrup. In the making of brandy colouring white sugar is more frequently used. Obs. Some persons use lime-water to di olve the burnt sugar. Care must be taken not to overburn it, as a greater quantity is thereby rendered insoluble. The heat should not exceed 430°, nor be le than about 400° Fahr. The proce , for nice experiments, is best conducted in a bath of melted tin, to which a little bismuth has been added to reduce its melting-point to about 435°; a little powdered resin or charcoal or a little oil being put upon the surface of the metal, to prevent the oxidise ment of the alloy. See Caramel .