OONCENTRATION IN THE FINISHING PAN, 107 
of the pan C set close alongside of it upon which to place 
the filtering-box while it is being filled, and from which it 
may be readily shifted to its proper position. The pan B 
should be so placed that the register R, at the back end of 
it may project its whole breadth over the filter and the for- 
ward end of C. 
The water should be retained upon the filter until the 
juice is ready to be let in; then remove the stopper and 
allow the water to pass out of the filter as the juice enters 
it. This and the water used in C and D to start with, 
must be passed out ahead of the juice. At the close of 
boiling in the evening before the exhausted filter is re- 
moved, it should be washed by pouring water upon it 
through the register-box until the liquid ceases to pass out 
sweet. 
Nothing now remains but to concentrate the syrup to 
the ‘‘striking point.” But this must be so done as to 
preserve the qualities which characterize the syrup after 
filtration unimpaired to the close of the operation. The 
subsequent evaporation must be rapid, and the syrup must 
instantly be removed from the fire when the proper degree 
of concentration is reached. The pan C and the finishing 
pan D fully accomplish these ends. After being reduced 
by boiling in C, it is then passed through a gate into D at 
intervals, and not in a continuous stream as into the other 
divisions. The finishing pan is shallow, witha long beak or 
lip, and may easily be turned upon its axis by means of a 
lever or cord and pulley as at F, and successive batches of 
syrup, upon arriving at the proper point of density, are 
dumped into a shallow tank or cooler at the side of the 
range. When the pan D is tipped to discharge the con- 
centrated syrup, a damper is drawn which shuts off the 
flame until the pan is replaced and a fresh portion of 
syrup admitted. 
