CHAPTER XVI. 
PROCESS OF MANUFACTURE (CONTINUED). 
Second Stage of the Process—Characteristics of a Refined Syrup— 
Mode of Refining the Syrup— Manner of using the Filtering 
Drawer—Third Stage—Concentration of the Syrup—The Finish- 
ing Pan—Thermometer—The Striking Point as determined by 
the Temperature—Other Tests of Density—The Finger Test— 
Indications at Successive Stages of Concentration—False Indica- 
tions exhibited by Impure Syrups— Precautions necessary in 
Barreling Syrups. 
THe entrance of the clarified juice into division B, marks 
the commencement of the second stage of the process 
during which the syrup is further refined. In B, the 
evaporation progresses with great rapidity. The boiling 
juice at the back part of this pan should uniformly indicate 
a density of about 15° Beaumé’s saccharometer. 
An adjustable gate or register R both regulates the con- 
centration to the required degree in this compartment, and 
the discharge of the syrup into E,—a shallow cistern or 
filtering drawer containing animal charcoal, prepared ex- 
pressly for this use. Through this filter the hot syrup 
passes into C,—the third pan of the series. The effect of 
this filtration is the removal of any remaining impurities 
which hinder crystallization, and of the extractive matter 
not previously separated, which imparts to unrefined 
sorghum syrup its peculiar flavor. A syrup prepared by 
this mode is strictly a refined syrup of the first quality ; 
(105 ) 
