120 PROCESS OF MANUFACTURE. 
ments, since nearly all the sugar in the last drippings is 
capable of being recrystallized and purified, or reworked to 
form anew liquor of a somewhat lower grade. But there 
is a loss, nevertheless, in the degradation of the white 
sugar to form a liquor that unites to a greater or less ex- 
tent with the impurities and coloring matter which it does 
not wholly displace. This may be avoided. A white 
liquor may be prepared from ripe juice of a known degree 
of purity, by carefully clarifying it and passing it twice 
through the filter, if necessary, to remove all coloring mat- 
ter, and finally concentrating it to 32° Beaumé, boiling 
hot. In whatever way prepared, a sufficient quantity 
of the liquor should be provided beforehand, and kept in a 
perfectly purified vessel in a cool place. 
Iron moulds are to be preferred to those of wood or 
earthenware. They are sufficiently strong, little liable to 
injury, convenient to handle, and easily emptied by expos- 
ing them for a few moments to a heat sufficient to liquefy 
the crystals immediately in contact with their inner surface, 
and then inverting them. 
A summary of the conditions essential to success in the 
operation of /iqguoring sugar, is thus given by M. Payen, 
a distinguished sugar manufacturer and chemist. 
“1st. That the liquor be sufficiently charged with crys- 
tallizable sugar to dissolve little or none in filtering. 
“Od, That the density of the liquor be nearly the same 
or very little less than that of the displaced syrup, for if 
too dense it will flow badly; too dilute it would escape 
without removing the syrup or molasses adhering to the 
crystals. To attain this condition, the sugars used for 
preparing the /équor must be more impure in proportion 
as those to be liquored are so likewise ; for saturated syrups 
are more dense and viscid when they contain uncrystallizable 
sugar. . 
