402 GRAPE CULTURE AND WINE-MAKIXG. 



separated from the sirup in firm crystal bodies and cooled off (in 

 which state it must fill the whole form out), the openings must be 

 cleared by drawing the cloth pieces out, and a pointed iron rod 

 introduced through them, penetrating several inches deep into the 

 sugar mass. This opens the way for the sirup bound up between 

 the crystals, and allows it to flow off. The Schiitzcnbach boxes 

 are, for this purpose, put a little upon their sides or edges. After 

 from 36 to 48 hours, the sirup of wcU-boiled sugar will generally 

 be all run out, and now follows 



The taking out from the Forms. — With the sugar of the first- 

 mentioned quality this is simply done by turning the boxes over 

 on a table of stout boards, with borders, so that the sugar may fall 

 out. The dirty upper parts of it are then taken off, and the pure 

 remaining mass broken up by wooden j^estles, to make it dry 

 quicker and obtain a clearer color. With the sugar of the second- 

 mentioned quality {melis), after the forms have likwise been open- 

 ed to free them of the siruj^, which will run out within six or eight 

 days, a different manipulation takes place. Being taken off from 

 their beds (small boards with round holes in them to hold the 

 points of them), the uppermost (broad) layer of the sugar must be 

 broken up by a small hand-mattock, and the new surface well 

 leveled i^gain by a scraper, so as to leave only a small cavity in 

 the very centre of it. After this operation, the forms with the 

 sugar yet in them are replaced in their beds. The produce of the 

 entire mass of boiled sugar will generally result in 60 per cent, 

 after the drawing off of the sirup, or five eighths of its weight of 

 crystallized sugar and three eighths as sirup. 



Covering the Sugar with Water. — The refuse of the sugar gained 

 in the prescribed way must now be dissolved in pure water, and 

 poured over the sugar in the forms. Penetrating this, it drives 

 all the remaining sirup parts out, and takes up their places, there- 

 by acting as a purifying agent. If the first infusion should not 

 suffice, it may be repeated after 24 hours or 86. Frequently a 

 third time will be found necessary to make the sugar white and 

 nice-looking. Before this is added the surface has to be loosened 

 again, to give it a better chance to enter. After this, when the 

 last sirup coming out of the opening appears perfectly clear and 

 colorless, the sugar can be taken out of the forms. If good, it 

 must show a uniform whiteness, no yellow spots or stripes, and 

 an equal grain throughout. The raw sugar, as first product, re- 

 ceives a similar covering with water, if found necessary, in the 

 Schiitzcnbach boxes, placed for the purpose upon stools. The 

 after-products from sirup may be covered, according to option, 

 either with water or sirup. 



Refining the Sugar.— Those kinds of sugar that are destined to 

 go through the process of being refined are broken into pieces, 

 and dissolved in water to about 30° concentration. This solution, 

 after being warmed up to 50° or 55°, receives an addition of 1 or 



