1857.] Hie Sorgho and Imphee, or the iVtio Sugar Cane. 4G7 



CRUSHING OUT THE JUICE. 



Having brought your canes to the mill, and adjusted your lever, 

 either let a man walk round with it, or attach a horse or pony. — r 

 Pass the canes through, two at a time, till you have sufficient juice 

 for a boiling, say ten gallons or fifteen gallons ; which should be 

 crushed out in half an hour. Now build a fire-place with stones, 

 or set up two forked poles, and put another across, on which sling 

 your pot, which may be of sheet tin, but had better be of cast iron. 

 Let it hold, say ten gallons. Get a small tin skimmer at a tinsmith's 

 shop, and you are prepared to commence boiling. 



BOILING AND CLARIFYING. 



Everything being ready, slack a teacup full of lime, mix it to tho 

 consistency of cream, and set it by for use. Light your fire, with 

 charcoal if you have it, for it makes no smoke, but if you have none, 

 use dry kindling wood. If possible, so arrange your rude fire- 

 place as to let the fire reach no more than half way up the sides of 

 the pot. Put five or six gallons of juice into the pot, set it on the 

 fire, and when it becomes milk warm, add one large tablespoonful of 

 the cream of lime, and mix it thoroughly with the juice. Now take 

 the white of two fresh eggs, beat them up with a teacupful of the 

 juice fvom the pot, and when thoroughly mixed, pour back, and stir 

 them well through the mass, bring it to the boil as soon as possible, 

 hut the moment you see the first signs of hoiling, lift the j^ot off the fire ; 

 set it on the ground, and let it remain quiet for fifteen or twenty 

 minutes. You will have perceived that after adding the cream of 

 lime and eggs, as the simmering 'went on, a thick scum began to 

 rise ; this you must not disturh, but allow to gather on the top, till 

 you take the pot from the fire as directed and allow it to settle fif- 

 teen or twenty minutes. At the end of this time, carefully remove 

 the scum, and you will find if you have carefully followed these 

 directions, that the juice has become clear and bright, ready to boil 

 down to the consistency you require, whether of syrup or sugar. — 

 having removed the scum., empty the contents of your pot into some 

 clear vessel, which have convenient. Fill up your pot again with 

 the raw juice, and proceed as before. This is the process of clari- 

 fying or drfecating, and is absolutely necessary, if you do not wish 

 to have a dark, dirty syrup, tasting of corn stalks, and almost unfit 

 for use. 



After clarifying and skimming the second pot full, as directed, 



