Syrup

Syrup (Fr. sirop, Span. xarope, Arab. shuráb, 'a beverage,' 'wine,' 'syrup.' Shrub is a doublet; and sherbet, Arab. sharbát, is from the same root), in its simplest meaning, a saturated solution of sugar boiled to prevent fermentation; but it also means the juice of fruits saturated with sugar and many flavoured liquids, treated in the same way. Generally speaking, the finest refined sugar is used; and every effort is made to get the syrup very clear and free from all feculent matter. Syrups of fruits are much used on the Continent to mingle with water for drink, and are very wholesome. The 'golden syrup' of the grocer is the uncrystallisable finally separated in the manufacture from crystallised sugar (see SUGAR). Medicinal syrups contain with the sugary element some therapeutic agent. Parrish's Syrup contains the phosphate of iron with the phosphates of lime, potash, and soda, dissolved in dilute phosphoric acid, sugar being added. Easton's Syrup has in it phosphate of iron, with the phosphates of quinine and strychnine. There are syrups of the hypophosphites, and many others.