Wi ee ON Jay _ 4) b- oT Ue Ae eee itis ae 
uy MPP UMT Laue rcs Halve t 
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7 
is added. The sugar which this contains is attracte 
REPORT OF THE CHEMIST. _ 935 
crystallization may take place. This cold sirup causes a sudden 
though slight reduction of temperature, which may so reduce the 
repulsive forces as to allow the attraction among the molecules to 
prevail, resulting in the inception of crystallization. To discover 
this requires the keenest observation. When beginning to form, the 
crystals are too minute to show either form or size, even when 
viewed through a strong magnifying glass. There is to be seen 
simply a very delicate cloud. The inexperienced observer would en- 
Ganely overlook this cloud, his attention probably being directed to 
some curious globular and annular objects, which I have nowhere 
seen explained, Very soon afier the sample from the pan is placed 
upon glass for observation the surface becomes cooled and some- 
what hardened. As the cooling proceeds below the surface contrac- 
tion ensues, and consequently a wrinkling of the surface, causing a 
shimmer of the light in a very attractive manner, This, too, is 
likely to attract more attention than the delicate, thin cloud of crys- - 
tals, and may be even confounded with the reflection and refraction 
of light, by which alone the minute ¢rystals are determined. The 
ea opm operator learns to disregard all other attractions, and to 
ook for the cloud and its peculiarities. When the contents of the 
pan have again reached the proper density another portion of sirup 
4 to the crystals: 
already formed, and goes to enlarge these rather than to form new 
crystals, provided the first are sufficiently numerous to receive the 
sugar as rapidly as it can crystallize. 
he contents of the pan are repeatedly brought tothe proper dens- 
ity, and fresh sirup adtad, as above described, until the desired size 
of grain is obtained, or until the pan is full. Good management 
should bring about these two conditions at the same time, [If a suffi- 
cient number of crystals has not been started at the beginning of the 
operation to receive the sugar from the sirup added, a fresh crop of 
crystals will be started at such time as the crystallization becomes too 
rapid to beaccommodated on the surfaces of the grain already formed. 
The older and larger crystals grow more rapidly, by reason of their 
greater attractive force, than the newer and smaller ones on succeeding 
additions of sirup, so that the disparity in size will increase as the work 
proceeds. This condition is by all means to be avoided, since it entails 
serious difficulties on the process of separating the sugar from the 
molasses. In case this second crop of crystals, called ‘false grain” or 
“mush sugar,” has appeared, the sugar-boiler must act upon his judg- 
ment, guided by his experience, as to what is to be done. He ma 
take enough thin sirup into the pan to dissolve all of the crystals, an 
begin again, or, if very skillful, he may so force the growth of the 
false grain as to bring it up to a size that can be worked. ME 
No attempt will be made here to describe the methods of “ boiling 
for yield,” nor to point out the methods by which many special diffi- 
culties are to be overcome. Not only does the limited experience of 
the writer make him hesitate to enter upon these intricate subjects, 
but their discussion would unduly extend thisreport. It may be re- 
marked that the handling of the cane, the treatment of the juice, and 
the preparation of the sirup, have much to do with the difficulties and 
success of this, the most intricate of all. 
THE FINAL SEPARATION OF THE SUGAR FROM THE MOLASSES 
The completion of the work in the strike-pan leaves the sugar mixed 
with molasses. The mixture is called melada or masse cuite. Itmay 
