13 



ducted entirely in an open train, it should be concentrated till it 

 boils at about 23i° F., whicti corresponds to about 45° B. If a 

 vacuum pan is used, the syrup should be transferred to it when 

 it has a density of about 20° B. It should then be concentrated 

 to about 44° B , at as low a temperature and as quickly as pos- 

 sible. If the syrup is made too thick, the crystals of sugar will 

 be small and difficult to separate ; while if to 5 thin the crystalli- 

 zation will tj,ke place very slowly. After the syrup has been 

 boiled down to the proper density, it should be placed in a room 

 where the temperature may bs maintained at about 90° F. to 

 crystallize. The crystallization usually begins in a few hours, 

 and in five or six days the sugar may be separated. The syrup 

 may be boiled down a second time, and a second crop of crystals 

 equal to about one-half the quantity of the first may be obtained 

 in a couple of weeks. A good yield of sugar may be obtained if 

 the following rules are strictly adhered to : 



1. Do not cut the cane until the seed begins to harden. 



2. Do not allow the cane to stand stripped in the field. 



3. Work up the cane as soon as possible after being cut. 



4. Defecate the juice as soon as possible after leaving the mill. 



5. For defecation use milk of lime, freed from coarse particles 

 by straining ; add it gradually to the juice with vigorous stirring, 

 until a piece of red litmus paper is turned to a pale purple. 



6. Heat the juice quickly to the boiling point, as shown by the 

 swelling and breaking of the scum. 



7. Remove the scum after allowing the juic3 to remain quiet 

 for five minutes. 



8. Draw off the clear juice, through an aperture near the 

 bottom of the defacator, into the evaporating pan. 



9. Add sulphurous acid to the clear juice until a piece of blue 

 litmus paper is reddened.^ 



10. Evaporate down until it reaches a density of 45° B., or if 

 boiled in an open pan, to a boiling temperature of 234° F. 



11. Place in a warm room to crystallize, and in about a week 

 it will be ready to separate. 



> This step may be omitted if no excess of lime has been added during def- 

 ecation. It will have no efiect on the quantity of sugar obtained, but will 

 make a lighter colored molasses. 



