68 [Senate. 



great as for 15,000 lbs., this difference alone would be sufficient 

 to deter operators. Indeed, sugar making or refining can never be 

 carried on profitably unless on a large scale; the more expensive per- 

 sons employed about such an establishment, can attend large as well 

 as small quantities, and every item of expense is less per pound in 

 large establishments than in small ones. 



Having made arrangements to try the experiments necessary to 

 obtain correct data, during the following summer, I shall take plea- 

 sure in communicating to you the results. 



I remain, sir, yours respectfully, 



JAS. J. MAPES. 



.]\\w-York, Jlpril 6, ISiS. 



On Crytalizing Corn Syrup. 



Hon. H. L. Ellsworth: 



Your favor is duly received. You request to know the best me- 

 thod of crystalizing corn syrup, and I know of no more ready me- 

 thod to afford the information required, than to detail the entire 

 mode which should be pursued for its manufacture: 



1st. To cut the cane as ripe as possible, but before any acetic acid 

 is formed; litmus paper, touched to the fresh cut cane, will turn red, 

 if acid. 



2d. Express the juice without loss of time, as every moment after 

 cutting will deterioriate its quality. 



3d. A small quantity of clear lime water (say one quart to a hun- 

 dred gallons of juice,) should be added the moment it is expressed, 

 unless the juice shows acidity with litmus paper; in that case, no 

 lime shoud be used, but a solution of sal soda, or soda ash, should be 

 added, until it is precisely neutral. 



4th. When the juice is neutral, (free from excess of acid or al- 

 kali,) it should be evaporated in such an apparatus as would finish its 

 charge in thirty minutes; if the boiling power is too small, good 

 crystalization 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 boili7ig is finished^ place a thermometer in 

 the kettle, and continue to evaporate until it stands at 239° Fahren- 

 heit. 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 hold- 

 ing a number of charges. The first charge should be left in the cool- 

 er, 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 wdiole stand until it cools down 

 to 175°; then fill out into sugar moulds of a capacity not less than 

 fourteen gallons. When cooled in the mould sufficient, (say fourteen 



