MANUAL FOR SUGAR GROWERS. 89 



It may be added, as the result of longer experi- 

 ence, that it is a common fault, when using phenol- 

 phthalein for the first time, to add too much lime, 

 thus obtaining a decided red instead of a faint pink 

 colour when testing in the manner described. It is 

 very important to avoid this. Every clarifier should 

 be tested ; it is not sufficient to test one or two in 

 the course of the day's work. 



Muscovado sugar tempered with the aid of phenol- 

 phthalein, taking care that only the smallest excess 

 of lime is used, is firm and hard, delivers its mo- 

 lasses freely, and is usually somewhat dark with a 

 greenish-grey coloui* easily recognized ; this colour 

 is easily removed in refining, — far more easily, in 

 fact, than the colour of under-tempered sugars, which 

 frequently have a red tinge. 



The quantity of molasses produced is greatly re- 

 duced when this method of working is adopted, 

 pointing to the fact that under-tempering leads to 

 inversion. 



This process has been found of great service to 

 sugar-makers, as they are thus able to work with a 

 degree of precision otherwise unobtainable, and are 

 also able to keep a check on the workman, the pro- 

 cess being rendered independent of the opinion or 

 skill of the man in charge of the clarifiers. The 

 author has received many gratifying accounts of the 

 success with which the use of the process has been 

 attended. 



These directions apply to the manufacture of mus- 

 covado sugar : if a light-coloured sugar is required, 

 it is advisable to under-temper somewhat, still using 



