SUGAR AND SUGAR MAKING. 103 
STEAM TRAIN. 
Hitherto I have only treated of sugar trains which 
evaporate over the naked fire, but there are a large num- 
ber of the more extensive estates where steam is employ- 
ed throughout, while there are others where the two 
systems are united. I shall finish my remarks on sugar 
boiling, therefore, by a brief notice of these methods. 
_ [have observed, with others,that nearly the whole of the 
color imparted to cane juice in the act of boiling over the 
naked fire, is received in the two last pans, after the fluid 
has become comparatively dense, and retaining but little 
water to carry off the heat. Steam does not discolor the 
sugar nearly so much as fire, therefore steam trains have 
been extensively adopted, and great expense has fre- 
quently been incurred in altering the arrangement of the 
