118 THE CHINESE SUGAR CANE. 
no smoke, but if you have none, use dry kindling wood. 
If possible, so arrange your rude fire-place as to let the 
fire reach no more than half way up the sides of the 
pot. Put five or six gallons of juice into the pot, set it 
on the fire, and when it becomes milk warm, add one 
large tablespoonful of the cream of lime, and mix it 
thoroughly through the juice. Now take the whites of 
two fresh eggs, beat them up with a teacupful of the 
juice from the pot, and when thoroughly mixed, pour 
back, and stir them well through the mass, bring it to 
the boil as soon as possible, but the moment you see the 
first signs of boiling, lift the pot off the fire; set it on the 
ground, and let it remain quiet for fifteen or twenty 
minutes. You will have perceived that after adding the 
cream of lime and eggs, as the simmering went on, a 
thick scum began to rise; this you must not disturb, but 
allow to gather on the top, till you take the pot from the 
fire as directed, and allow it to settle fifteen or twenty 
minutes. At the end of this time, carefully remove the 
scum, and you will find if you have carefully followed 
these directions, that the juice has become clear and 
bright, ready to boil down to the consistence you require, 
whether of syrup or sugar. Having removed the scum, 
empty the contents of your pot into some clean vessel, 
which have convenient. Fill up your pot again with the 
raw juice, and proceed as before. ‘This is the process of 
clarifying or defecating, and is absolutely necessary, if 
you do not wish to have a dark, dirty syrup, tasting of 
cane stalks, and almost unfit for use. 
After clarifying and skimming the second pot full, as 
directed, set it back on the fire, and boil down as rapidly 
