Ge.’ PROCESS OF MANUFACTURE. 
of gravity through the porous mass, displacing the molasses 
as it descends, and finally driving it out at the bottom. By 
continuous “‘liquoring,” the term technically applied to 
this infiltration, the whole mass of sugar operated upon 
may be made perfectly white and chemically pure. But - 
except in large and well equipped establishments it will be 
found neither necessary nor most profitable to carry the art 
to this degree of perfection. The aim of the manufacturer 
should be the production of a series of graded sugars, cor- 
responding in color and quality to the successive strata 
observed in a loaf of sugar which has been subjected to 
the liquoring process, to the extent only of rendering the 
upper part of it white, while the inferior portions gradu- 
ally deepen in color from a light yellow to brown at the 
tip. The mode of doing this is comparatively simple, and 
is precisely the same as that now practiced on the sugar 
estates of Cuba and elsewhere. Well crystallized sorghum 
‘sugar requires for its purification no modification of this 
mode. ‘The directions given below are adapted to opera- 
tions of any degree of magnitude, and may be followed 
with success by any one who has grown but a patch of 
cane, and treated it as already described. 
Provide a number of iron sugar moulds that will hold 
about 12 gallons each. Smaller moulds may be used, but 
the after-treatment of the sugar in these vessels requires 
more time than in those of the larger size, and the rapidity 
of the crystallization and smallness of the grain of sugars 
formed in small moulds is an objection to their use. They 
should have received two or three coats of iron paint 
and been thoroughly dried and hardened some time be- 
fore being used. In place of these, conical vessels of a 
similar capacity of earthenware or wood may be substi- 
tuted for experimental purposes, but for ordinary use those 
of iron will be found the cheapest and best. For each 
