92 PROCESS OF MANUFACTURE. 
2. A new mechanical device to effect the separation of 
the scum containing the green coloring matter and fecu- 
lancies without the loss of time, the labor, and the incon- 
venience which has hitherto attended this part of the work. 
3. A means of depriving the syrup of the harsh vegetable 
taste common to it without the use of the expensive and 
inconvenient appliances regularly employed by the refiner. 
The syrup is thus cheaply refined at once, during the reg- 
ular progress of the evaporation. 
4. The employment of a finishing pan of such construc- 
tion and form as to permit the evaporation of the syrup to 
be protracted to any required degree, without danger of 
carmelizing the sugar, which may be instantly removed 
from the action of the heat when the proper point of con- 
centration is reached as indicated by a thermometer, and 
discharged by dumping it into a cooler—thus affording the 
means of making readily a pure syrup of perfectly uniform 
density, or of reducing the syrup to the point of density at 
which erystallizable sugar may be obtained of the best 
quality and in the greatest abundance. 
The above are inseparable and indispensable parts of 
this process, and I have found them to be requisite to uni- 
form success in the manufacture either of sorghum sugar, 
or of a superior quality of syrup. Other topics also, of 
scarcely minor importance, demand attention. The whole 
subject is one which is fraught with interest of a higher 
character than is indicated by the nature and results of 
the investigations which have come to the knowledge of the 
ypublic. At the first view, it might seem that the art of 
extracting sugar from a liquid so rich in it as sorghum 
juice has proved to be, is not a matter involving any pecu- 
liar difficulties in practice; but its apparent simplicity 
vanishes when it is found that this saccharine liquid con- 
tains, intimately associated with the sugar, a variéty of other 
