290 Hints to Cultivators of the Sugar Cae. 
ponderous impurities, and a comparatively small quantity of white 
lime effected separation and precipitation. Hence, in all cases 
of the lighter juices, an error could not happen, and the temper- 
glass, when used, was a ready guide. Having lately had an op- 
portunity of perusing a work entitled “ Elements of Natural His- 
tory and Chemistry,” and guided by other references which it 
has been my study to embrace, I find there are earths and stones 
that may be calcareous without having the power to effervesce 
with acids; and my late experience has confirmed the fact, that 
even the best white lime, after having been exposed for some time 
to the air, will lose that quality which I conceive to be essential 
in decomposing rich, matured, good cane juice. From the fre- 
quent stoppage of fire, occasioned by the mill by no means sup- 
plying the three small vessels on this estate, the liquor often got 
tainted in the, boilers, which its smell immediately made known. 
And here I must remark, that neutralised liquor assumes a new 
character, and, I have every reason to think, yields soon to the 
more powerful agent, acidity, and can only be restored by a free 
use of active lime applied to the boiled fiyuor, simply putting it 
into the ladle therewith, and straining or rather throwing it on a 
skimmer on the liquor in the coppers; nor should the operator 
apply lime with too cautious a hand. I take the liberty to affirm, 
that half a pint, or even a whole one, applied over and above in 
the receiver in tempering, would not have any other effect than 
that produced by a like quantity of salt in curing a large round of 
beef.’ So also, as a restorative, should the liquor, by staying 
process, lean to faint, apply liberally temper lime, to destroy the 
acid, aud rather let the smell of alkali predominate ;—do not 
fear the result, as no discolouring of the sugar nor scaling the 
tache will take place. But to come more immediately to the 
point: an excellent small kiln of white lime, composed of the 
coarse grained common limestone, and calcined by the strongest 
hard wood, was burnt on this estate. Previously to commencing - 
crop this year, several hogsheads were headed up, and some was 
deposited in the boiling-house in casks; one burst very soon after, 
which for a time served the purpose of temper; but in a little I 
found it to lose its proper effect. My late reading had given me 
the idea of effervescence. On applying a half pint, or rather 
more, of this lime to the boiling liquor, it had not that quality, 
though it approached to granulation, but not in so active a de- 
gree as it ought. I caused another cask to be used, and found 
that with a much less quantity, thrown into a ladle of liquor, the 
effervescence was so strong and turbulent, as to force its way over 
the side of the ladle, and was more efficacious. Hence I| infer, 
that too little attention is paid to the quality of the stone, and 
the state of the temper lime commonly used. From the works 
which 
