II.—The ordinary sugar coloring material is made from sugar or glucose by heating it, while being constantly stirred, up to a temperature of about 405° F. A metal pan capable of holding nearly ten times as much as the sugar used, is necessary so as to retain the mass in its swollen condition. As soon as it froths up so as nearly to fill the pan, an action which occurs suddenly, the fire must instantly be extinguished or removed. The finished product will be insoluble if more than about 15 per cent of its weight is driven off by the heat.
CARAMEL IN FOOD: See Food.
CARAMELS: See Confectionery. {147}
CARBOLIC ACID.
Perfumed Carbolic Acid.—
| I.— | Carbolic acid (cryst.) | 1 ounce |
|---|---|---|
| Alcohol | 1 ounce | |
| Oil bergamot | 10 minims | |
| Oil eucalyptus | 10 minims | |
| Oil citronella | 3 minims | |
| Tincture cudbear | 10 minims | |
| Water, to make | 10 ounces |
Set aside for several days, and then filter through fuller’s earth.
| II.— | Carbolic acid (cryst.) | 4 drachms |
|---|---|---|
| Cologne water | 4 drachms | |
| Dilute acetic acid | 9 ounces |
Keep in a cool place for a few days, and filter.