1837] 



FARMERS' REGISTER, 



405 



the s\ ru|) (u lifM iioi hiohoi) hetwe.en two finuiTs; 

 lif'iiijjf ;ii fliiil tinif 111 a viscous stale, a llirt'ad is 

 formed by ilie ijrailuiil se|taiMlioii of the fiiiyeis, 

 and ii is ilic sireiiiriii ol ilii^ tliread lliat iiidicaie?; 

 such a stale of coiicenlralioii as is re(|iiired lor a 

 good «-rysiallizali()ii ; but, il, when the fiiiirers are 

 separated, llie I bread is vveai<, and snaps oH'iinine- 

 diaielv, ibe c.oni-i'nn-alion is not ()erli'i-,t, and the 

 syrup will not crystallize. Tbe Iblluwinif method 

 is prelerred by some. 



2. Bxj the Breath. 



This is mnnaL'"ed by the aid of the sl<iminer, 

 which is plunged into the hoilintj syrup, stirred a 

 little, and then withdrawn quickly; then brinixiiiir 

 the skimmer within a few inches of" the mouth, it 

 is blown upon stroiiijlv, all over the surface. If'the 

 s\Tup is arrived at ih(" point of crystallization, a 

 number of bubbles will escape fi-om each of the 

 holes of the skimmer, and become inHated like so 

 many little balloons, but burstinir almost instantly. 

 The number of these bubbles, and the time they 

 remain without breaking, indicate the ffradntions 

 between a strong and a weak boiling. They are 

 seldom or ever formed but in a state of the syru[) 

 necessarv to a good crystallization. 



'I'his mode of proof, as in the former case, is 

 founded on the viscous nature of the syrup. A 

 little practice will soon explain the manner of per- 

 iJtrmingthe opei^ation. and its utility. 



3. Proof by the Thermometer. 



^Vhon the thermometer is plunged in the boil- 

 ing syrup, it ought to indicate 00° R. (234 F\), to 

 c.onsiitute what the P""rench call une citite con- 

 vcnable, a suitable boiling [loint. If short of this, 

 the boiling is reckoned weak. On the whole, 

 idiereltjre, the thermometer may be considered a 

 safe guide. In flict, when the syrup, at 30 (areom.) 

 beiriris to boil, tjie thermometer stands at only 81° 

 R. (214 F.), but gradually rises to 90° R. At 

 first, the fire may be Ibrced pretty strongly, but 

 when the syrup is at 85° or 86° of temperature, it 

 is necessary to check it, because it is then nnore 

 liable to burn. 



§ 4. Operation of Boiling. 



When the clear syrup is collected in the reser- 

 voir in siifTicient quantity for boiling, which, in a 

 continued work, may be about 200 or 300 litres 

 (4-5 or 67 gallons^, this operation is proceeded 

 wiili. The boiling pans are charged with 41 litres 

 (9 gallons) of syrup each. The fire is then ap- 

 plied to the furnace, and the thermometer sus- 

 pended, "^rhe syrup is soon in a slate of ebulli- 

 linn ; for it is nearly at the boiling point from the 

 fillers. 



If, by any chance, the syrup in the reservoir 

 should be at all troubled, the white of an ecriT nuiy 

 be applied to each charge of the pan, and then 

 carefully skimmed. 



When the syrup is good, it gives out, after hav- 

 ing thrown up its first scum, a white pearly froth, 

 which covers the surfiice, and ought to remain all 

 the time of boiling, only that it should turn brown 

 towards the end. There are always, during the 

 boilins:, some moments in which the syrup rises, 

 and threatens to overflow the pan. To hinder 

 this, small lumps of butter are d'ccasionally put 

 into the syrup. 



The workman who is changed wilh ihe iiianaire- 

 ment of the fires ouirbl to vvaich Ihe thermomeierj 

 as ihe period ti)r proving the syruf) advances. — 

 When, l<)r insianre, it is at 89'\ proof should be 

 taken. At 89.1" i>r 90° it is linie to discharire ihe 

 pan. The proof point of molasses, when relioiled, 

 is generally 91° or 92^ l{. 



When ihe boiling is linishcd, the pan should be, 

 discharged. This may be done iunncdialely into 

 the cooler (nifrulrhi^noir). or into some; iniernie- 

 diaU* vessel adequate to receive such a charge. 



Two charges of 41 Hires ^9 gallons^ eucli, will 

 give ai)oul 11 gallons of boiled syrup. 



Cooling of the Boiled Syrup. 



When poured out of tlie boiling pan, the syrup' 

 is put into a vessel capable of holding all the i)oil- 

 iuiis fiimished during 10 or 12 hours. In its [)ro- 

 irress thither, the syrup undergoes two movements, 

 and two airings, by the mere pouring from the 

 pan into an intermediate vessel, then from this 

 latter into ihe cooler. 



When the syrup is thus not together in the 

 cooler, it remains there 10 or 12 hours beiiire it i."^ 

 nm nto moulds. It outrht to fall duririir this lime 

 to 65° or 70° R. (180 to 190 F). Il then is time 

 to run it into moulds. If the syrup is good, one 

 ought to find many crystals at the sides and bottom 

 of the cooler. These crystals, distributed through- 

 out the liquid mass, are carried into the moulds, 

 and the syrup thus nnder.iroes a new airing and a 

 new movement, which assist the crystallization. 



It is necessary to be careful not to suH'er the 

 syrup to be carried at too low a temperature into 

 the moulds. 



§ 1. Cooler avd its appendages. 



The cooling pan (rafraichisseir), is a sort of 

 moveable copper, only that instead of heating, it 

 serves to cool the syrnp. There is, of course, no 

 fire-place attached. It ought to be of solid copper, 

 round, and rather wider than it is high. The size 

 ought to be proportioned to the quaniitj' of svrup 

 that can be boiled in 12 liours' work. Wilh the 

 evaporating battery of" seven boilers and two 

 bascules, one should be able, in 12 hours, to obtain 

 1176 litres (265 gallons) of boiled syrup, and wilh the 

 small battery, in the same time, 132 gallons. In 

 the first case, therelbre, the cooling pan should bo 

 capable of containing 14 or 1500 litres ("340 gallons 

 or sn^, and in tiie second half that quantity, or 

 170 li'allons. 



Diameter. Heif^ht. 



The former - - - 59 inches - - - 35 inches. 



The latter - - - 47 do 27^ do. 



It will be well to have two or three of these pans. 



A sort of spatula [of iron] is used with the above, 

 which serves to detach tlie iirain. It should be 

 about 4 teet long. Also, two filling pans or basin.«. 

 These basins are of copper. There ought to be a 

 ladle or spoon, [also of copper,] and a thermometer 

 to each pan. 



§ 2. Operation of the Cooler. 



When the first boiling is discharged, it would 

 very soon cool were not a second soon added, a 

 third, and so on, in succession. Wlien two boilers 

 are used, the charges are supposed to come every 



