DRAINAGE, . Ft 
mould a pot of earthenware to contain the drippings of 
the sugar (molasses) must be provided. These pots should 
hold at least half as much as the moulds. 
Range the moulds upon the pots in rows around the 
walls of the crystallizing-room, and fill them in succession 
from the cooler. The same method of producing a uni- 
form crystallization as already described, by diffusing the 
crystals after they have begun to form on the surface and 
at the sides through the concentrated syrup by means of 
a long wooden spatula, should be resorted to afterward ; 
but this should not be done oftener than once or twice, or 
it will defeat its intended object, and cause the production 
of a mass of minute grains from which the molasses will 
not readily drain. If from any cause crystallization in mi- 
nute grains has been induced, the sugar should be kept in 
a warm place (90° to 100° F.), and natural drainage en- 
couraged as much as possible. When it has ceased, or 
nearly so, melt and reheat the sugar along with a very 
small quantity of water to the striking point, and recrystal- 
lize under proper conditions. 
When the mass in the moulds has become solid, remove 
the plugs and allow the molasses to drain. If the drain- 
age is sluggish, thrust a large pointed wire or brad awl 
into the mass from below and withdraw it. This will break 
up any incrustation which may have formed at the bottom 
of the mould. After a period of from two to four days, 
the greater part of the molasses will have dripped out. 
Then the crust which has formed upon the surface of the 
sugar, and a portion of the granulated mass below it to 
the depth of about an inch, are to be scraped off by means 
of an instrument called a ‘bottoming trowel,” a trowel 
with a circular blade, leaving the surface of the sugar level 
or slightly hollowed in the center. These ‘‘ green cuttings,” 
as they are termed, are put into a pan and kneaded with 
