On the Manufacture of Muscovado Sitgaf. 3\3 



an intelligent sugar-bciler in respect to the doses of temper, 

 those which correspond with the foregoing observations are 

 the simplest and most certain. 



When the artist knows that the quantity useful in yawing 

 is less than is necessary for a bold grain and speedy curing 

 of the sugar, and is apprised of the practicability of abstract- 

 ing all the temper that may be used aftcrw ards in the teaches, 

 he will not err by excess of temper in the first process. 



Supposing that he tempers in a grand boiler, or uses a 

 clarilier to the same effect, he will introduce a quantity of 

 temper rather too small than too great, when the vessel ha.^ 

 received three-fourths of its charge. He will yaw and check 

 the fire and skim, and then boil moderately and skim for 

 eight or ten minutes. He will then take a wine-glass full 

 of the liquor, and if, after cooling a little, it looks wheyey 

 and not broken, he will use one-sixth or one-fourih of the 

 first quantity of lime, and will immediately take a fi-esh 

 sample. When the liquor appears broken, and ckars with 

 little or no colour, he has hit the precise quantity which is 

 compatible wiih the cleanness and whiteness of the sugar, 

 and which goes nearest to the whole quantity to be used for 

 the perfection of the grain. 



By the usual ladle-proof he will soon ascertain the addi- 

 tional quantity of temper tn be used in the inspissated liquor, 

 in the manner presently to be described. 



He that will not follow this rule may take a grosser, by 

 using three-fourths of the temper in the yawing, and the 

 remainder in the inspissated liquor. 



It has not been unusual for the boilers to put temper in 

 the second and first teach, when the proof by the ladle 

 showed that the temper used in yawing was not sufficient 

 for the granulation of the sugar. Such temper there used 

 was the least injurious to the colour of the sugar j but as 

 none of it could now be separated by skimming from the 

 thick syrup, it manifestly adulterated the sugar, and increased 

 the quantity of filth to be seen in a solution of it. 



But no such objection lies against the free use of temper 

 in the syrup, provided we can extract all this temper and all 

 the filth which it catches, and advance the syrup transparent 



and 



