84 ON THE PROCESS OF CLAYING SUGAR. 



evident, by inspection, that only so much of the mucus of the 

 of the mass as does not exceed in diameter that of the hole 

 at the apex, can descend in a right line, yet every drop in 

 the whole mass must issue from the same aperture. 



Let us suppose this mass to be divided into any number of 

 strata; — it is evident that each stratum not only suffers the wash- 

 ing and consequent waste incident to itself, but must also 

 be washed by the fluid issuing from all the strata above it. 

 It then the water from the clay be just sufficient to wash the 

 first stratum white, a further quantity must be added to whi- 

 ten the second stratum, which has now beside its own, the 

 colouring mucus of the first stratum increased in quantity by 

 all the water that had been added ; but this second supply of 

 water must pass through the lirst stratum where it is not wan- 

 ted, and here it must do the mischief of dissolving a part of 

 the whitened sugar. The third stratum again has three times 

 its own quantity, and thus the quantity of mucus accumulates 

 in a series of proportionals, till the last stratum receives the 

 colouring mucus of the whole mass, and all the water that 

 had been added, if it be not before entirely dissolved. It must 

 too be considered, that as the currents of mucus are descending 

 along the sides of the cone, the loaf will constantly sink, en- 

 deavouring by its gravity always to keep in contact with the 

 mould; and thus will be still more liable it to be dissolved by 

 these currents. 



If at the end of the operation, the loaf should be found only 

 two thirds of its original height, one third of the number of 

 strata must have been entirely dissolved; and as the vacant part of 

 the mould will be at the base of the cone, the deificient 

 strata will be those of the largest diameter; which shows a 

 real deficiency of mass, much greater than at first sight 

 might be imagined. It must be considered also, that the sugar 

 thus returned to its former liquid state, will require to be 

 evaporated by the application of great heat (no evaporation 

 going on in the pot, its mouth being closed by the mould) 

 which will inevitably deepen its colour; so that every opera- 

 tion of this sort makes the mucus darker and darker, till it 

 becomes almost black, the known colour of molasses or treacle. 



