1837]. 



FARMERS' REGISTER, 



407 



refineries [No. 1, anil No. 2,] oiii^ht lo be situated 

 at a convenient distance from the filling place, and, 

 il'possiltle, mljoining each oilier. 



No. 1, which is only at a temperature of 12 to 

 15° R., has not the power to separate the sugar 

 from all the molasses which it contains, because, 

 lo do this a higher temperature is necessary to 

 liquefy the molasses, and make it flow more 

 readily. 



For this purpose, the moulds, after 15 days' 

 running, in No. 1, are removed into the refinery 

 No. 2. where a temperature of 40 or 50*^ R. [122 

 to 145 F.] is kept up. There, they are placed 

 evenly on the pots ; but before this, to lacilitate the 

 flow of the molasses, it is advisable to run an iron 

 bit into the openini; at the bottom of tlie mould, in 

 onier to make a circular hole in the cone of sugar. 



The moulds remain for a fortnight in the re- 

 finery No. 2, aher which time, they will be well 

 purged, and the brown sugar may then be sepa- 

 rated, 



I(, whilst changing the pots, it is observed that a 

 mould does not run, and that ti'om its weight, &c., 

 there is reason to suspect it is stopped up, it should 

 be re-opened with the iron bit. This is ohen 

 necessary. 



To expedite the emptying of the pots in the 

 molasses cistern, they are arranged in some place 

 adjoining, and in each refinery is a sort of tunnel 

 furnished with a long pipe which carries the 

 molasses into the great cistern or reservoir. This 

 is very convenient, and saves much hand labor. 



The process of claying sugars is not described 

 here, but the author is of opinion that the brown 

 beet-root sugar may be clayed to advantage, and 

 he has no doubt that in point of quality it may vie 

 with fine Havannah sugar, so much esteemed by 

 refiners. 



CHAP. XIII, 



f^mpiying the Moulds, and collecting the Brown 

 Sugar. 



When the moulds are thoroughly purged, which 

 is easily ascertained by their weight, and by the 

 quantity of syrup which they have furnished, it is 

 necessary, in order to obtain the brown sugar, to 

 empty them (les locher). 



This operation consists in placing the cones, or 

 moulds on their bases, in which position they are 

 left for an hour or two, then lifted up and down, 

 striking them smartly against the floor. These 

 Khock« eventually separate the mass of sugar from 

 the mould, and it comes out in the lorm o( a loaf. 



The loaf being thus detached from the mould, 

 the latter is taken away, and the loaf left un- 

 covered. If it come out whole, it is of a conical 

 form, of which the color, more or less light, is 

 always diH'erent from the base to the head. The 

 finest and dryest suffar is at the base or widest 

 part of the cone. The point is generally moist. 



When the moulds are thus emptied (lochees) 

 the syrupy heads are cut off", and put into one of 

 the moulds, because if they are mixed with the 

 loaves in general, they would alter their quality, 

 and might impart to them a moisture which would 

 be very hurtful. 



It sometimes happens that the loaf instead of 

 coming out of the mould whole, tumbles into 

 pieces; in which case, it must be knocked till no 

 more sugar can be obtained ; but this is rarely the 



case if care be taken to cut round the edges of the 



loaf with a knite. 



The syrupy heads, collected in the moulds, may 

 be put to purify in the refinery No. 2, and after a 

 long time they will yield an ordinary brown sugar. 

 The author thinks that the best way is to return 

 Ihcrn to the syrup li>r clarification. 



The loaves, and all the brown sug-ar taken from 

 the moulds, are then put into the store or ware- 

 house, li"om whence they are taken to market, or 

 to the boiler, if refined on the premises. 



If the brown sugar proceeds from juice defecated 

 with lime alone, it will be good enough of itself, 

 but the molasses will have a disagreeable flavor 

 and smell, and cannot on that account be reboiled ; 

 but this is not the case where sulphuric acid has 

 been employed. 



In general, there is a difr<irence between the 

 beet-root sugar manufactured at the beginning, 

 and that made at the end of a season. This, as 

 has been stated, proceeds from the inevitable al- 

 teration which the root undergoes during its pre- 

 servation. It is no uncommon thing to see the 

 roots worked immediately af'er harvest, yielding a 

 strong, clear, well crystallized sugar, whilst at the 

 end of the year the same roots will yield only a 

 brown, weak, and pasty sugar. 



With all this gradation of quality, the beet-root 

 sugar is always preferred for refining, to the brown 

 sujrar of the Antilles, and atl'ords a greater profit 

 lo the refiner. It appears that the refiners are be- 

 ginning to find this out, lor it is much in demand 

 in the markets. 



On the hypothesis of a daily manufacture of 2370 

 litres (610 jrallons) of boiled syrup, from 24.000^^ 

 litres(say 6000irallons)()fiuice, at70° R. (190 F.> 

 represent the daily produce of 34,285 kilogrammes 

 (.33| tonsj of roots, the sugar may be extracted at 

 the rate of 3^ or 4 per cent — if we say, 3^ per 

 cent, there will be made 1200 kilogrammes ("2^ 

 tons) of brown sugar daily, without reckoning 

 molasses: of these, more in the next chapter. 



CHAP. XIV. 



Re-hoiling the Molasses. 



In most wiann factories the molasses are not boil- 

 ed till the season for susar-making is over, or 

 nearly so; therefore, very large cisterns are wanted 

 in which to store them. They should be kept in 

 vaults, rather than in the warehouse, at the tem- 

 perature of 10° R. (55 F). These reservoirs 

 should be of wood, lined with copper, or lead ; or 

 they are sometimes of tarras, or Roman cement. 



It appears from calculations not necessary here 

 to panicularize. that the daily quantity of 24,000 

 litres (5120 gallons) of juice produces in 120 days, 

 149,000 litres (33,663 gallons) of molasses, from 

 which data are ascertained the size of the reser- 

 voirs to be as follows : — II ten are employed, they 

 will each require to contain 15 cube metres C525 

 cubic feetj— lif only one, nearly 150 cube metres 

 (5250 cubic feet). 



As these reservoirs cost a good deal, it will be 

 for the manufacturer to determine whether he will 

 not work up the molasses as he proceeds with his 

 sugar-making; which is now done in the best 

 manufactories. Each method has its advantajres 

 and disadvantages. In the first, large reservoirs 

 must be erected, and the syrup, having to be kept 

 tor 3 or 4 months, is exposed to changes which 



