The greater the amount of solid matter dissolved
in the sirup, the higher will be hydrometer float. Then read the number
of degrees registered by observing the mark that is level with the
surface of the sirup.
The number of degrees that the hydrometer should register for sirups of
different densities--that is, for sirups consisting of different
proportions of sugar and water--are given in Table I. This table, in
addition, gives the uses that should be made of such sirups, and each
one is numbered so that it may be referred to readily later in the
recipes for canning fruits.
82. CLASSIFICATION OF FRUITS.--For the sake of convenience in canning,
fruits, too, are here divided into groups. These groups, three in
number, together with the fruits included in each, are:
1. _Soft Fruits_, which are subdivided into three kinds, namely, sweet,
sour, and very sour. The _sweet soft fruits_ include blackberries,
blueberries or huckleberries, sweet cherries, elderberries, ripe
gooseberries, mulberries, and black and red raspberries; the _sour soft
fruits_, apricots, currants, grapes, peaches, and strawberries; and the
_very sour soft fruits_, sour cherries, cranberries, green gooseberries,
plums, and rhubarb.
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