376 



TRANSACTIONS OF THE 



to diminish the loss, the evaporation must be effected as rapidly as possi- 

 ble. This operation has been greatly improved by boiling in vacuo, that 

 is, in close boilers, heated by steam, and brouglit into communication 

 •with Avorms and receivers, in which a vacuum is made. When ebulhtion 

 takes place at a lower temperature, the quantity of sugar changed is 

 much smaller. 



"When the syrup is properly boiled, it is collected in a cooler, which 

 generally receives the pi^oducts of five or six boilings, and its tempera- 

 ture then falls to about one hundred and seventy-six degrees. Crystal- 

 lization then commences; but as soon as any crystals form the}^ are 

 detached from the sides, andthe sj'rup stirred to bring them again into 

 suspension. When the temperature has fallen, to one hundred and thirty 

 degrees or one hundred and twenty-^wo degrees, the sj-rup is ])oured 

 into large conical moulds of metal or baked clay, resting on the point, 

 which is furnished with a hole previously stopped with a plug of wet 

 muslin. The moulds are ranged on long benches with openings through 

 which the escaping fluids fall into zinc gutters, whence thej^ flow into 

 reservoirs. The temperature of the room containing the moulds should 

 be about eighty-six degrees. Crystallization is completed in about 

 twent3'-four or twentj'-six hours, Avhen the plug is removed from the 

 opening in the mould, and the point of the loaf pierced with an awl, so 

 as to draw off the molasses, which is again concentrated even further 

 than the original syrup, and ciystallized in moulds. When the molasses 

 is too highly colored, as happens sometimes, it is diluted with a sufflcient 

 quantity of water, filtered through animal chalk, concentrated, and crys- 

 tallized. The syrup which drains from the second sugar is frequently 

 subjected to the same process for a third time, but the crystallization 

 then requires a great length of time. When the sugar has drained suf- 

 ficiently, the loaves are loosened, that is, the moulds are inverted and 

 the loaves detached by gentle blows, after which, they are placed in the 

 Avareroom, protected from dampness. Tbis is raw beet sugar, which 

 requires refining before being fitted for consumption." 



FRUITS. 



Tulles sJioiving the numher of pounds of Dried Apples, and^ boxes of Eaisins 

 ■imported in each of the last three years, and the cost of each year, and the 

 total importation of each, and total cost of each for the whole time : 



Total cost of apples at San Fr.incisco. 

 Total cost of raisins at San Franoiseo. 



Combined cost of apples ami raisins for tbrco yc 



Average cost of apples per annum 



Average cost of raisins per annum 



$328,245 

 406,852 



$735,097 



$109,415 



$135,917 



