118 PROCESS OF MANUFACTURE. 
cold water to the consistency of a thin paste, in which a 
large part of the sugar remains undissolved. The sugar 
in this half liquid form is then to be replaced upon the sur- 
face of the mass in the moulds. Immediately the liquid 
part of the mixture, which is a saturated solution of sugar, 
begins to penetrate the mass below, displacing the molasses, 
and carrying it downward. Ata particular point in the 
cone, at which the force of gravity is balanced by the cap- 
illary attraction, this downward movement will cease, and 
the remainder of the sugar below that point will still be 
- charged with molasses. Bat the syrup derived from the 
mixture of water with the “green cuttings” was not pure, 
so that the sugar in the upper part of the mould, although 
much improved in quality by the application, is not white. 
To render it so, and to drive out the remainder of the mo- 
lasses from the lower part, the process must be repeated, 
but this time with a solution of pure sugar. This pure 
liquor could not have been used successfully at the first, 
because the molasses to be displaced differed from it too 
much in density for displacement to occur. 
Prepare a liquor by dissolving so much white sugar in 
pure water, that when boiling it will mark 32° Beaumé’s 
saccharometer, or 364° Beaumé at the temperature of 
60° F. About two quarts of this liquor, cold, should now 
be poured upon the surface of the sugar in the moulds 
treated as above described. This liquoring should be 
repeated two or three times at the option of the operator, 
or according to the purity of the sugar, and at intervals 
of from 12 to 24 hours, varying. with the rapidity with 
which the liquor penetrates the mass of sugar and disap- 
pears from the surface. The drippings of the sugar, after 
the second application of the ‘“‘white liquor,” should not 
be allowed to commingle with the molasses which has pre- 
viously drained off, but be carefully collected and set apart 
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