H. E. ANNETT. 373 



weed is again applied to the surface. After another 4 days a fresh 

 crop of Dobarrah sugar is obtained from the surface. The nether 

 portions, which are still brown, are mixed with the two lots of 

 molasses obtained above and reboiled. The clarifying, boiling, and 

 weeding are carried out in an exactly similar way as when first 

 boiling the Akrah alone. The resulting sugar is Akbarrah. It is 

 of rather smaller grain than Dobarrah and of slightly reddish 

 tinge. The syrup from Akbarrah is sold as molasses and at times 

 attempts are made to reboil this syrup into a third grade of sugar 

 called petiar chini, but in the case we saw the attempt was not 

 successful. We made an analysis of the liquor and found- 

 Sucrose . . . . . . . . 55*6 



Reducing sugar . . . . . . . . 33 '96 



It was not surprising that no crystals could be obtained in this 

 case. The nether portions of sugar of the Akbarrah draining pans 

 are still brown and are mixed with the next lot of Akbarrah boilings. 



The following analyses shew the composition of samples taken 

 at Kotechandpur of Dobarrah and Akbarrah sugars and of the 

 Akrah sugar from which these were made. 



The author has met with Dobarrah sugar, containing 99 '4 per 

 cent, sucrose and only a -trace of invert sugar. The Akrah ana- 

 lysed above was richer in sucrose than this sugar usually is. 



Consumption. They are mainly consumed by the richer classes 

 of natives such as the Marwaris, who give a high price because the 

 sugars are prepared in accordance with their caste prejudices. 



Samples of all the above native date-sugars, as quoted in Capi- 

 tal, were kindly obtained for us from the Calcutta market by the 

 Office of the Director of Agriculture, Bengal. 



