SUGAR: AND SUGAR MAKING. 97 
The annexed cuts represent the appliances for skim- 
ming, dipping, bailing, and striking. 
Figure 9 is the common dipper, used for almost all the 
purposes of handling small portions of juice or syrup. 
Figure 10 is the .bailing dipper, holding five or six 
gallons, and used to remove the charge of one kettle into 
another, as also to strike the charge into the coolers. 
Figure 11 represents the ordinary skimmer, for remoy- 
ng the scum from the clarifiers. 
Til COOLERS. 
These coolers are generally oblong wooden troughs, 
made of two inch pine wood, ten feet long, five feet broad, 
and ten to twelve inches deep. They are set parallel 
with the train in a double row, six in each row. Each 
cooler holds three “strikes,” which are not made one 
over the other directly, but as follows: three strikes are 
made in three separate coolers, then commencing with 
the first again. This is to give the first strike an oppor- 
tunity to cool. While the sugar is cooling, the sugar 
master takes a light wooden instrument, like a small rake 
without teeth, and hauls it up and down the cooler so as 
to agitate the mass and promote crystallization; once 
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