sirupy

Add the spices, water, and sugar to the vinegar, and boil until it becomes sirupy.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Flavorings so prepared are in the form of a thick, sirupy substance rather than a liquid and are usually sold in a tube.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

The sugar and water should be boiled about four minutes, or until it begins to be sirupy.

Every Step in Canning Grace Viall Gray

Boil the sugar, vinegar, and cinnamon together until they begin to look sirupy.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

An apparatus with a copper basket four inches in diameter has been found extremely useful in the laboratory for drying such substances as granulated sulphate of copper and sulphate of iron and ammonia, but more especially for drying sugar, which when crystallized in very small crystals cannot be readily separated from the sirupy mother-liquor by any of the usual laboratory appliances.

Scientific American Supplement, No. 520, December 19, 1885 Various

If medium-thin sirup is desired, boil it about four minutes or until it begins to be sirupy.

Every Step in Canning Grace Viall Gray

The sirupy liquid thus obtained is then mixed with 80 to 100 grammes of pulverized calcium carbonate (calcspar), dried for fifteen minutes at 40 to 60° C., and after standing for one to two hours the dish and its contents are weighed.

Scientific American Supplement, No. 315, January 14, 1882 Various

The distillate is neutralized with hydrochloric acid, and the whole evaporated to a weak sirupy consistence.

Scientific American Supplement, No. 315, January 14, 1882 Various

B. -- The bruised hemlock seed is treated in a vacuum extractor with water acidulated with acetic acid, and the extract evaporated in vacuo to a sirupy consistence.

Scientific American Supplement, No. 315, January 14, 1882 Various

On its first appearance the turpentine is of a sirupy consistence, and is quite transparent; gradually it becomes more opaque, and of a yellowish-white color.

Scientific American Supplement, No. 288, July 9, 1881 Various