The Collaborative International Dictionary of English v.0.48:

Sirup \Sir"up\Syrup \Syr"up\, n. [F. sirop (cf. It. siroppo, Sp.
   jarabe, jarope, LL. siruppus, syrupus), fr. Ar. shar[=a]b a
   drink, wine, coffee, sirup. Cf. Sherbet.]
   1. A thick and viscid liquid made from the juice of fruits,
      herbs, etc., boiled with sugar.
      [1913 Webster]

   2. A thick and viscid saccharine solution of superior quality
      (as sugarhouse sirup or molasses, maple sirup);
      specifically, in pharmacy and often in cookery, a
      saturated solution of sugar and water (simple sirup), or
      such a solution flavored or medicated.
      [1913 Webster]

            Lucent sirups tinct with cinnamon.    --Keats.
      [1913 Webster]

   Mixing sirup. See the Note under Dextrose.
      [1913 Webster] Siruped

The Collaborative International Dictionary of English v.0.48:

Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), n. [See Dexter.]
   (Chem.)
   A sirupy, or white crystalline, variety of sugar, C6H12O6
   (so called from turning the plane of polarization to the
   right), occurring in many ripe fruits, and also called
   glucose. Dextrose and levulose are obtained by the
   inversion of cane sugar or sucrose, and hence the mixture is
   called called invert sugar. Dextrose is chiefly obtained by
   the action of heat and acids on starch, and hence called also
   starch sugar. It is also formed from starchy food by the
   action of the amylolytic ferments of saliva and pancreatic
   juice.
   [1913 Webster]

   Note: The solid products are known to the trade as grape
         sugar; the sirupy products as glucose, or mixing
         sirup. These are harmless, but are only about half as
         sweet as cane sugar or sucrose. Dextrously
         Dextrous