APPLICATION OF LOVERING’S PROCESS. 20 
filter, of tub No. 4, and of other utensils. Neutralize the acid with 
milk of lime, and test with litmus paper as before. Clarify twice with 
eggs, (or blood, or milk,) but omit, if preferred, the filtering through 
bone black. Boil finally only to 228° Fahrenheit, instead of 238° 
Fahrenheit, as for sugar. 
The product, when cool, will be about eighteen gallons of excellent 
syrup. From three days’ work, of two hundred and forty gallons of 
juice—from say two thousand canes —in all there should be a total 
product of about one hundred and tienty-five pounds to one hundred 
and fifty pounds of sugar, and twenty-seven gallons molasses. 
This operation being on a very small scale, and with a hand mill, is 
carried on under great disadvantages. The same labor on a larger 
scale would produce much greater results. The process and routine 
here given will answer for larger operations. It would be better, 
however, especially if the quantity is increased, to have the second or 
evaporating kettle of greater length and breadth, and as shallow as 
possible to expedite the evaporation. A larger and longer bone black 
filter will also be needed. 
Hither sugar or molasses of good quality, but of darker color, may 
be made by the above process, omitting the bone black. If it be 
desired to make syrup only, stop the boiling at 228° Fahrenheit. 
If white sugar is desired, the following additional process will be 
necessary. On the third day after the sugar has been put into the 
moulds, the greater part of the molasses having drained from it, scrape 
off, with a knife, the crust on top of the sugar, leaving a smooth granu- 
lated surface, hollowing a littie to the center. Moisten the scrapings 
with cold water into a thin paste, and replace them on the sugar. 
Next day dissolve enough refined sugar, the whiter the better, in six 
quarts of water, to make a solution marking, when boiling hot, 32° 
Beaumé. Pour one inch in depth of this solution, cold, on top of the 
sugar. On each of the two following days, put on a similar quantity. 
After the sugar ceases to drain, knock out the loaf ; the upper portion 
will be white, the lower part light yellow. Divide the loaf and crush 
each portion separately. 
If by any mistake, or carelessness, by barning or overboiling, or by 
