948 SUGAB 



of the crystalline sugar, but only the coloured matter and molasses ; -whereby, at each 

 successive liquoring, the loaf becomes whiter, from the base to the apex. 



To economise the quantity of ' fine liquor' used, it is usual to give a first and even 

 a second liquor of an inferior quality before applying the finishing liquor, -which is a 

 dense and almost saturated solution of fine sugar absolutely free from colour. A few 

 moulds, taken promiscuously, are emptied from time to time, to inspect the progress of 

 the blanching operation; and when the loaves appear to have acquired as much colour, 

 according to the language of refiners, as is wanted for the particular market, they are 

 removed from the moulds, turned on a lathe at the tips, if necessary, set for a short 

 time upon their bases, to diffuse their moisture equally through them, and then trans- 

 ferred into a stove heated to 130 or 140 by steam-pipes, where they are allowed to 

 remain for two or three days, till they are baked thoroughly dry. They are then 

 taken out of the stove, and put up in paper for sale. 



The drainage of the last portion of the liquor from the moulds is sometimes accele- 

 rated by means of a vacuum. Centrifugal action has been also proposed for this 

 purpose, but has not been found to succeed. 



The drainings from the moulds which are collected in gutters, and run into cisterns 

 are boiled, and form an inferior quality of sugar. The drainings from this last sugar 

 consist of treacle or syrup, which is always obtained as a final product. 



Manufacture of Crystals. The use of centrifugal action for the separation of 

 liquids and solids has been adopted in the arts for many years ; its application for 

 the separation of syrup and sugar occurred to several individuals, but it was best 

 effected by means of the admirable hydro-extractor, invented by Manlove and Alliott 

 of Nottingham. Various modifications of this machine have been proposed and 

 patented, but it is very doubtful whether anything that has been yet devised has im- 

 proved upon the original machine. 



The semi-fluid mass is removed to the centrifugal machines with the least possible 

 delay, and each machine barely attains its maximum speed before the syrup is dis- 

 charged. To cleanse the surface of the crystals they are washed with liquor, sprinkled 

 in the machine by means of a watering-can, a few pints being used to each cwt. 



By this process the percentage of sugar obtained from the first and each separate 

 crystallisation is considerably less than that obtained in the making of loaf-sugar or 

 the ordinary method of making ' crushed,' though the total product does not vary 

 materially, being rather more than that of the former where the product is stove- 

 dried and less than the latter, which is sold damp. The drainage is diluted, filtered 

 through animal-charcoal, boiled, and passed through the centrifugal machines, and 

 results in a second quality of sugar, the crystals being smaller. The drainage from 

 this is treated in a similar manner, and a third quality of crystals is the result. A 

 fourth quality of crystals is also sometimes obtained, the drainage from which is 

 again boiled and laid aside in large moulds to crystallise for about a week, when 

 treacle and a low quality of ' pieces ' is the final result. The drainages are sometimes 

 filtered along with inferior qualities of raw sugar. 



The difficulty with which these large and beautiful crystals obtained by this process 

 dissolve, is an obstacle to their extensive consumption ; but Messrs. Finzel, of Bristol, 

 have lately introduced a sugar in smaller crystals, which dissolves almost as readily 

 as loaf-sugar. 



Crushed Sugar. This process closely resembles the manufacture of loaf-sugar, but 

 the raw sugar used is generally of an inferior quality. The filtration through the 

 animal-charcoal is in consequence not so perfect ; the concentration resembles that of 

 loaf-sugar, but the use of a heater is dispensed with, and the process of liquoring is 

 ulso dispensed with where practicable. The first crystallisation is called ' crushed ' 

 and the second ' pieces,' the drainage from which goes by the name of ' syrup.' When 

 this syrup is diluted, filtered through animal-charcoal, and concentrated, it is called 

 ' golden syrup.' 



Treatment of Molasses. Foreign and colonial molasses, containing a largo proppr- 

 tion of crystallisable sugar, are purchased by refiners. The Muscovado molasses from 

 Cuba, from Porto Eico, Antigua, and Barbadoes, are esteemed the best, but the quality 

 of molasses deteriorates as improvements in the manufacture of sugar are introduced 

 on the plantations. The treatment of molasses formerly was simple ; it was merely 

 concentrated and allowed to stand for several weeks in large moulds to drain. The 

 liquid was sold as treacle, and the impure soft, dark sugar, called bastards,' found a 

 market amongst the poorer classes, especially in Ireland. 



The better plan is to dilute the molasses, filter it through animal-charcoal, and 

 concentrate to tho crystallising-point, but without forming crystals. This readily 

 crystallises in the moulds, and in place of the bastards and treacle, a bright yellow 

 sugar and a fair quality of syrup are the result. Good molasses yields 40 per cent, 

 sugar, 40 per cent, syrup, the remaining 20 per cent, being water, dirt, and loss. 



