TRANSACTIONS. 229 



in an active state of ebullition, until the bulk is reduced 

 one half. The fire may now be removed from one kettle 

 and its contents be transferred to the other, when the heat 

 must be gradually moderated as the syrup becomes more 

 concentrated, to avoid the danger of scorching, which in- 

 jures the color and flavor. Should more dirty-green scum 

 rise to the surface after the first skimming, it should like- 

 wise be removed. 



" In regard to the precise degree of concentration to which 

 the syrup should be brought, it is exceedingly difficult to 

 lay down any precise and simple rule which shall meet ev- 

 ery case. The plan for determining it in use on the su- 

 gar plantations is based upon the judgment of the eye in 

 respect to the the consistence of the syrup when poured 

 from the ladle and cooled as it drops from its edge. This 

 test is evidently very defective, since the temperature of 

 the atmosphere regulates the consistence which the syrup 

 must assume on cooling down; so that a syrup boiled on 

 a cold day will necessarily be thin and watery as the 

 weather moderates, and a syrup finished at night will dif- 

 fer materially from that of the noonday. 



" It is a prevalent opinion that lime should always be 

 added to the juice as soon as it is pressed out, and the 

 idea has been advanced that it could not be clarified with- 

 out lime. This is undoubtedly a mistake ; the juice alone, 

 under my hands, clarifies itself more readily without lime 

 than with it. The latter answers no useful purpose, as 

 far as the syrup is concerned, save to neutralize the free 

 acid (phosphoric) which exists naturally in the cane. Lime 

 darkens the color, and detracts from the peculiar grateful 

 flavor of the syrup. Many would, perhaps, object to the 

 Blight acidity ; to such I would say, use the lime, but use it 

 sparingly. To prepare it for use, take a half peck of lime, 

 slake it in a bucket of water gradually added, stir up well, 

 and strain the milk through a cloth; let it settle for half a 

 day, pour off the water, and dry the powder. Of the lat- 



