376 THE FARMER'S AND 



or alkali,) it should be evaporated in such an apparatus 

 as would finish its charge in 30 minutes ; if the boiling 

 power is too small, good crystallization cannot possibly be 

 obtained. 



The whole time occupied from the cutting of the cane 

 to finishing its boiling should not exceed one hour. 



5th. To know when the boiling i* finished, place a ther- 

 mometer in the kettle, and continue to evaporate until it 

 stands at 230 Fahrenhiet. If, when placed to run off 

 after cooling, it should be found too freely boiled, the 

 next time boil to 240, or, if too light to run off, to 238, 

 and so on. 



6th. The kettle or boiler should be so arranged, that the 

 moment it is done, its charge should be thrown into a cooler, 

 capable of holding a number of charges. The first charge 

 should be left in the cooler, with stirring, until the second 

 charge is thrown in ; then with an oar scrape the crystals 

 found on the side and bottom of the cooler loose, and gently 

 stir the whole mass together, (the less stirred the better,) 

 so continue, at the letting in of each charge, to stir gently ; 

 and when all is in the cooler, let the whole stand until it 

 cools down to 175; then fill out into sugar moulds of a 

 capacity not less than. 14 gallons. When cooled in the 

 mould sufficient, (say fourteen hours,) pull the plug out 

 of the bottom of the mould, and insert a sharp point, nearly 

 as large as the hole, some six inches ; withdraw the point, 

 and stand the mould on a pot to drip. 



7th. If the sugar is intended to be brown, leaving it 

 standing on the spot for a sufficient length of time, in a 

 temperature of 80, will run off its molasses, and leave 

 it in a merchantable shape ; it will probably require 

 twenty days. It can then be thrown out of the moulds, 

 and will be fit for use. When moulds cannot be obtained, 

 conical vessels of wood or metal, with a hole at the tip, 

 will answer equally as well. 



