APPLICATION OF LOVERING’S PROCESS. 25 
3. Prepare a bone black filter as follows : 
Take one of the sugar moulds (which we will call mould No. 1). 
About three inches from the small end, fit into it the circular piece of 
half inch board full of small holes. Upon this, lay the circular piece 
of wire gauze ; over the gauze lay a piece of heavy ticking (or blanket 
of several thicknesses), laying the edges carefully round the sides of 
the mould, so as to prevent the bone black from escaping ; stop the 
hole at the small end of the mould, half fill the mould with hot water, 
then pour in as much bone black as the mould will hold, leaving about 
three inches of space on top. Set the filter, thus made, upon another 
of the tubs (which we will call tub No. 3), to serve as a cistern to 
receive the filtered juice. Or, a filter may be made ofa tight keg or 
barrel, set on end, with a hole in the bottom, stopped with a plug or 
faucet, and having a wooden second, or false bottom, perforated with 
gimblet holes, three inches above the first ; cover this with a piece of 
ticking or blanket, and on that put the bone black, as directed. 
4, Prepare some milk of lime as follows : 
Put about a gallon of quick lime into a pail, slacken it with water, 
until it resembles milk in appearance and consistency. Set it aside | 
and stzr it before using. 
5. Prepare some lime water as follows : 
Put a gallon of quick lime into another pail, slacken it, fill up the 
pail with water, stir it thoroughly, let the lime settle. The clear water 
will be a saturated solution of lime, and is called lime water. Do not 
stir this again, but use it clear. 
PROCESS OF MAKING THE SUGAR. 
‘When the seeds of the Sorgho are at least three fourths ripe, or if 
in a cold climate, when a hard frost has come, cut your canes just above 
the ground, strip off the leaves and seed heads, and cut each cane into 
two parts, separating the eight lower joints from the upper ones. Lay 
aside the upper joints, which contain but little sugar, but will make 
good molasses. 
Pass the lower joints through the rollers twice; let the juice flow 
into tubs 1 and 2. When about twenty gallons of juice are ready, put 
into one of the kettles, which we will call kettle No. 1, or the clarifier, 
