65 



at boiling point, and the other half still in the 

 liquid. If we wish to gather the rest of the sugar, 

 we would raise the temperature of our solution 

 again to boiling point, then by evaporation we would 

 bring it back to a state of concentration. Cooling 

 would give us 150 pounds of sugar. 



A further evaporation of 25 pounds of water 

 would give 75 pounds of sugar, and so on. 



By continuing this process, all the sugar contained 

 in a solution of pure sugar is extracted. 



Notice that I have underlined the words pure 

 sugar, designedly. In fact, a solution of sugar may 

 contain certain foreign substances which more or 

 less retard crystallization, and this is the case, as 

 will be seen further on, with the juice of the bee i t. 

 This does not occur in making maple sugar, as the 

 sap of that tree is a solution of pure sugar. In this 

 latter case the temperature of the juice of the rnaple is 

 raised until it no longer contains any vegetable water, 

 so that in cooling it gives a solid mass of very small 

 crystals, without even a drop of syrup. 



Sugar crystals are much increased in size if they 

 are formed by a slower cooling and from a weaker 

 solution. This explains the fineness of the grain of 

 maple sugar in cakes. By proper processes, grains 

 as large as (hose of candy could be obtained, or 

 grains simitar in size to those of loaf sugar. 



The details just given explain what takes place 

 in evaporating the juice and boiling the sirup, and 

 will facilitate the understanding of these opera- 

 tions, when explained. 



