186 THE CHINESE SUGAR CANE. 
clear bright juice or liquor, I then put into a suitable 
vessel, and apply heat until the temperature rises from 
120 to 180 degrees Fahrenheit, when I treat it with a 
dilute infusion of powdered nut galls, or other substance 
containing tannin, neutralizing any excess of tannin that 
may have been accidentally given, or any acid which 
may have become liberated, by the addition of a little 
lime, cream of lime, or lime in any other suitable com- 
bination; I then urge the heat until the liquor’ has 
arrived at the boiling point, at which it should be kept 
for a few moments, when the heat is withdrawn, and the 
liquor is again filtered and rendered clear. 
This clear defecated liquor is next evaporated, end if 
in open pans, the scum is taken off as it rises, and the 
evaporation is continued, either in open pans or in any low 
temperature apparatus, until the liquor is sufficiently con- 
centrated to permit of its granulation or crystallization 
taking effect in proper receptacles, into which it is placed 
for that purpose. If it should so happen, that the said 
concentrated juice exhibits a disinclination to granulate 
or form crystals, then the addition of a few ounces of 
well grained dry sugar may be had recourse to, which 
will immediately cause a granulation of the concentrated 
syrup. It must be well understood, that I make use of 
charcoal once, twice, or thrice, in the filtration and decolor- 
ization of the juice and syrup; or, on the other hand, I 
do not use it at all, just as I may see fit and expedient. 
When the new sugar is properly granulated, its molasses 
is separated from it by the usual methods now employed. 
It must be distinctly understood that the mere idea of 
cold filtration is not unknown, because numerous attempts 
