110 PROCESS OF MANUFACTURE. 
sides injuring the sugar, impair the uniformity of all such 
indications. I have found that the fifth degree of concen- 
tration, as marked by the proof by the touch above de- 
scribed, is attained in properly refined sorghum syrup when 
the boiling temperature rises to 235° Fah. (113° Cent.). 
If syrup only is designed to be made it should be dis- 
charged from the tilting pan when a temperature of 228° 
Fah. (109° Cent.) is reached. Syrup should remain in the 
cooler until it has parted with most of its heat before it 
can be safely transferred to barrels. If it is poured into 
the barrels hot, the prolonged action of the heat retained 
in the dense mass will be sufficient to scorch the syrup. 
New barrels should be limed and fumigated with sulphur 
before they are intended to be used. Old molasses barrels 
are not fit to contain choice syrup until in addition to this 
treatment they have first been either steamed or thoroughly 
soaked with hot water. (See directions for cleansing, Chap. 
XXX.) 
