SYNOPSIS OF THE PROCESS OF MANUFACTURE, 229 
juice from the tank to enter A in a small continuous stream. 
(See directions, Ch. XV.) Draw off the water succes- 
sively from all the divisions of the pan, and admit in its 
place the clarified juice. The boneblack filter should pre- 
viously have been carefully filled with well washed, odor- 
less (well burned) animal charcoal. Retain the water upon 
the filter, so that it may cover its surface, until the syrup 
is to be admitted into C, when it must be allowed to es- 
cape in advance of the juice. Admit the syrup into 
the finishing pan D, at intervals, in sufficient quantities, but 
not to a greater depth than 14 inch at a time. Boil for 
syrup to 228° F-, or for sugar to 230°-232° F. 
For the defecation of juice which is more than ordina- 
rily impure or unripe, the first method indicated in Ch. 
XX. is perhaps to be preferred, but the second method 
should generally be employed when the cane is in good 
condition. 
Remember to keep the depth of juice in A at about 4 
inch, and never flood it. The central square betweeen the 
ledges should be continually overspread by a sheet of 
boiling juice. Do not permit the filter to be overflowed, 
but allow the syrup in the filter to cover constantly the 
surface of the charcoal. 
Syrup for crystallization should be allowed to accumu- 
late in the cooler, and should be removed at night toa 
room kept heated to not less than about 80° F. Observe 
the precautions to be used in filling the boxes, draining, ete. 
(Refer to Ch. XVII, etc.) 
Cream of Lime. This should always be prepared be- 
forehand, from good quick-lime, as follows: Upon a half 
peck of lime, freshly slacked, pour two or three gallons of 
boiling water, stir the mixture, and let the lime have time 
to settle to the bottom; decant the clear liquid; pour 
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