88 THE CHINESE SUGAR CANE. 
saccharometer to represent the true density cold. With 
molasses, add four degrees. 
The range of open pans or kettles used to evaporate 
the expressed juice of the cane to the necessary consist- 
ency at which granulation takes place, and crystallized 
sugar is formed, is termed “the train,” and is either a 
“steam,” or an “ordinary” train, according as steam or 
fire is the medium of evaporation. Steam trains are 
arranged in such a variety of ways, that they possess no 
general character, whereas the old fashioned sugar train 
is the same ‘ts it was fifty years ago, with a few slight 
alterations, and of this alone, shall I give a description ; 
for, after all, when properly managed, it is as good as 
the other for “‘ Muscovado” sugar, and much more avail- 
able in many situations. 
SETTING THE TRAIN. 
The latest and most improved method of setting a 
train, is as follows: First, suppose a straight flue, say 
forty feet long, one end entering the great chimney, and 
the other end supplied with furnace, grate bars, ash pit, 
and an opening, with or without doors, for pushing in 
the bagasse used for fuel. This flue runs along one of the 
side walls of the building, so that the mouth of the fur- 
nace is outside; the flue is so arranged that the upper 
edges of the pans, when set, shall stand about two feet, 
or thirty inches, above the floor of the boiling house; 
this puts the furnace uncer ground, so an area, as it 
were, is cut round that side of the house, into which the 
dry bagasse, for fuel, is discharged from a cart which 
