A syrup of any desired strength or density may be obtained by carefully measuring the sugar and water. The following table shows the per cent, of sugar, the reading by a Baume tester, and the proportion of sugar and water. The Baume tester is a hydrometer which shows the density of any liquid in which it is floated. The Brix and the Balling testers work on the same principle, but have scales which show the per cent, of sugar in the liquid, instead of the density.

Sugar Syrups

Per cent, of sugar

BaumÍ

Weight of sugar

(Brix or Balling)

Degrees

Per 1 gal. of Water

5

2.8

0 lbs.

7 oz.

10

5.5

0

15

15

8.3

1

8

20

11.1

2

2

25

13.8

2

13

30

16.5

3

10

35

19.2

4

7

40

21.9

5

10

45

24.6

6

14

50

27.2

8

6

55

29.8

10

4

60

32.4

12

10

65

34.9

15

11