MANUAL FOR SUGAR GROWERS. 101 



into tlie coolers tlie syrup is gently stirred at inter- 

 vals to promote crystallisation. AVlien the coolers 

 are full, the crystallised mass is dug out and packed 

 in hogsheads, boxes, bags, etc., in order that the fluid 

 uncrystallised poi-tion — the molasses — may drain 

 out. This is aided by boring holes in the wooden 

 packages to permit of the escape of the molasses. 

 The polariscopic test of the sugar depends entirely 

 on the extent to which the draining extends. The 

 object of the sugar-maker, of course, should be to 

 obtain a sugar testing as high as possible, and at the 

 same time yielding the minimum quantity of mo- 

 lasses. Sugar in the manufacture of which much 

 inversion may have taken place may yet test high 

 by efficient draining, but at the same time an ex- 

 cessive quantity of molasses will be produced. 



Muscovado sugar, by thorough draining, may be 

 obtained testing as high as 94° by the polariscope. 

 Good ordinary muscovado should test from 88° to 

 91°. Careful attention to the tempering and the 

 correct " striking-point " are important factors in se- 

 curing a high test. Care should also be taken that a 

 sufficient number of free outlets are provided in the 

 packages in which the sugar is cured : it is a good 

 practice to burn the holes in the hogsheads, to pre- 

 vent the fibres of the wood swelling up and closing 

 the hole. 



From a large number of analyses the author finds, 

 on estates fairly conducted, that to make a hogshead 

 of sugar of 2,000 pounds net and its accompanying 

 molasses, — say about 30 gallons, — requires 2,600 

 pounds of cane-sugar in the juice. This on estates 



