“‘LIQUORING.” 119 
to be diluted to 18° Beaumé, passed through the boneblack 
filter, concentrated, and recrystallized. 
If the concentrated syrup with which one of these sugar 
moulds was originally filled, weighed 140 to 150 pounds, 
70 to 80 pounds of sugar will remain, which, treated in the 
way described, will consist almost entirely of two grades 
of sugar, the upper portion, the base of the cone, will be 
white, and the lower part avery light yellow, with a brown 
tip. If a less quantity of the liquor is used than that 
recommended, a smaller proportion of white sugar and a 
larger proportion of yellow and brown sugar will be the 
result. If, on the other hand, the liquor is applied until 
the loaf is neat, or the liquor comes through of its original 
color, the whole mass of the sugar will be white, but for 
reasons already mentioned, it will not generally be desirable 
to extend the operation so far. 
After the dripping has ceased, and the sugar has been 
turned out of the moulds, the different grades of sugar 
should be separated by cutting up the loaf with a heavy 
knife. The assorted pieces are then to be dried during a 
day or two upon shelves of a room artificially heated to 
110°-120° F., and then crushed and packed away in boxes 
or barrels with the grade mark on each. 
The syrup of drainage, or molasses, may be reconcen- 
trated, and if but little glucose originally was contained in 
the juice, it will generally yield about one-third of its 
weight in the form of crystallized sugar, but the molasses 
will be much inferior to the first product, and drainage will 
be more difficult. As long as the market price of syrup 
compares as favorably with that of sugar as it does at 
present, it will be found most profitable to crystallize but 
once, and rework only the drippings of the last liquorings. 
It should be remembered that the successive liquorings 
are not a source of much loss in well-regulated establish- 
