103 



a sign of a good "No. 1" siigar. which will be completely dry inside of fifteen oi* 

 twenty minutes. 



The phenomenon is very probably caused by the large amount of heat suddenly 

 liberated, as a part of the sugar crystallizes from its supersaturated solution on 

 striking the cold boards. This might bring about a partial solution of some of 

 the sugar, but as the mixture is stirred and grows cooler more water is evaporated, 

 and other sudden crystallizations take place. '"No. 3" sugar will onh- rise up 

 in the "massecuite" once, and takes a longer time and more stirring to crystallize 

 properly, while low-grade "corriente" simply spreads out in a thin layer like 

 molasses, and may need to be stirred for an hour or more before it shows any 

 signs of crystallization. 



Local names for juice, sirup, and the sugar derived from them, in various stages 

 of manufacture. — The native sugar boilers have a rather complete nomenclature for 

 the diflferent juices and sirups during the process of manufacture, no less than 

 eleven distinct stages being recognized from the raw juice to the finished product. 

 These are: 



1. Intus: The raw juice as it comes from the mill. 



2. Laso : Juice which has been boiled and clarified. 



3. Almibar: The thin sirup in the No. 2 ''caua." 



4. Pulut : Thick sirup, the first stage of concentration in the "caua de puntos" 

 (literally, "kettle of stages"). 



5. Pulut gaboton: A very thick sirup which sticks to or tends to pull out the 

 teeth when eaten {"gabot6n"=to pull out). 



6. Pasagi: At this stage a sample removed and cooled in water can be molded 

 and will just hold its shape. The sirup sometimes tends to boil over at about 

 this point, in which case 20 or 30 cubic centimeters of coconut oil, or an emulsion 

 made by squeezing out fresh coconut meat, are added, which lessens the violence 

 of the boiling, and, at the same time is said to prevent the mass from sticking 

 to the bottom of the kettle and burning. 



7. Batok: A small sample of the sirup cooled in water and formed into a sharp- 

 pointed cone will penetrate a stalk of cane brought down with force upon it. 



8. Butum : A sample when cooled can be pulled out into a thread without 

 breaking. Sometimes a native "taffy" candy, termed "butum-butiun," is made 

 from a portion of the sirup which has arrived at this stage ("butum" = to pull). 



9. Bali: A sample dropped into cold water becomes somewhat brittle, so that 

 a fine thread will break sharply without much bending. The "massecuite" is 

 generally taken out at this stage ("bali"=to break). 



10. Polvos: The fine threads, cooled as above, are very brittle and break like 

 glass. This stage is reached only when very good, dry sugar is being made. 

 Sugar from an impure juice will begin to stick to the "caua" before this point 

 is reached. 



11. Calamay : Sugar, the finished product. 



Losses during boiling. — Since no molasses is produced in Negros, the clarified 

 juice being boiled directly to a concrete, the calculation of losses of sucrose in- 

 curred is somewhat simplified,, and a factory control would be a comparatively 

 easy matter were it not for the fact that nowhere in the Island is any record kept 

 of the weight of canes entering the mill, or the weight or volume of juice boiled, 

 nor are any large scales or other facilities available for accurately determining 

 these rather necessary figures. Losses during the boiling-do-wii process may result 

 from — 



(1) Sucrose thrown away with the skimmings from the different "cauas," 

 settlings from the clarifying tanks, and filter-press mud. (2) Sucrose inverted 

 by prolonged boiling at ordinary atmospheric pressure, as indicated by an in- 

 creased ratio of reducing sugar to sucrose in the final product over that found 



