CHAPTER V 



CLARIFICATION 



THE speed with which canes should be brought to the 

 mill to be crushed, so as to avoid the danger of rapid 

 changes in composition, is still more important with 

 the juice itself after its extraction from the cane. It 

 contains many kinds of impurities, and the more com- 

 plete the extraction the greater is the amount of 

 impurity. Among other things there are the germs of 

 fermentation which would at once commence if the 

 juice were not speedily subjected to the operations 

 of clarification and defecation. 



To go back again to primitive methods, such as 

 still exist in primitive countries like British India, 

 China, the Philippines, and even some parts of Brazil, 

 the juice is at once poured by the small native grower 

 into an iron pot over a wood fire ; wood ashes and lime 

 are added, which create s-cum. This is skimmed off 

 the top until it ceases to rise, and the clear juice is then 

 allowed to boil until it reaches the point where it will 

 crystallize when cooled. When cold the crystalline 

 mass is removed, and is ready for the market. In 

 India it is called Gur or Jaggery ; in the Philippines, 

 Taal or Zebu, or Ilo Ilo, according to the district from 

 which it comes. In Brazil it has many strange names, 

 but here it was called by the name of the port of ship- 

 ment, Pernams (Pernambuco), Bahias, Maceios, and 

 so on. Those from India, Manilla, and China are dark 

 brown masses of sugar and impurities mixed up together. 

 These sugars, and those from Brazil, used to come to 

 this country in considerable quantities from time to 



50 



