2?2 CULTIVATED VEGETABLES. 



In the evaporating boiler, which should be 

 large enough to receive the contents of the 

 clarifier, the liquor is allowed to boil ; and 

 as the scum rises, it is taken off. The scum- 

 ming and evaporation are continued till the 

 liquor becomes finer and thicker, and so far 

 diminished in bulk that it may be easily con- 

 tained in the second copper. When put into 

 the second copper, it is nearly the colour of 

 Madeira wine ; the boiling and scumming 

 are continued, and, if the impurities be con- 

 siderable, a quantity of lime-water is added. 

 This process is carried on till the liquor be 

 sufficiently diminished in quantity, to be con- 

 tained in the third copper. After being pu- 

 rified a third time, it is put into the fourth 

 copper, which is called the teache, where it 

 is boiled and evaporated till it is judged suf- 

 ficiently pure to be removed from the fire, of 

 which there are various methods of judging. 



The juice, being thus purified, is poured 

 into coolers, usually six in number. The 

 removal from the teache to the cooler is 

 called striking. The cooler is a shallow 

 wooden vessel, seven feet long, from five 

 to six wide, about eleven inches deep, and 

 capable of containing a hogshead of sugar. 

 As the liquor cools, the sugar grains, that is, 



