51 



attention is necessary in this operation that the sirup should 

 not be left to get too cold before it is turned into the pots, as 

 this would in some degree impede the crystalization, these 

 should be kept in a close room and at a steady temperature ; 

 the pots are of a conical form with a hole in the bottom which 

 is stopped with a cork or clay, 36 or 40 hours after the sirup 

 has remained in them, and when the temperature is reduced 

 to 77° Fahrenheit or thereabout,the cork is removed and the 

 point of the cone placed over a vessel into which the mo- 

 lasses (which begins immediately to run) is received, in 

 about J5 days, in a temperature of from 60 to 65° Fahren- 

 heit, they have furnished above 2-3 of their molasses, in 

 this degree of heat the ivhole of the molasses will not sep- 

 arate from the sugar, the pots are therefore removed to 

 another room where the temperature is kept at from 120 to- 

 140° Fahrenheit, there they are again placed over the re- 

 cipients, but before doing this a rod is thrust through the 

 hole in the point of the cone to break the incrustation of 

 sugar within, and facilitate the draining of the molasses ; 

 after remaining here fifteen days the sugar m.ust be com- 

 pletely freed from the molasses, and must now be taken out ; 

 for this purpose the cone is placed on its base shook against 

 the platform on which it stands, and in an hour or so, the 

 sugar is detached in the form of the cone, the point of this is, 

 impregnated with molasses and is to be rem.oved, it makes 

 an inferior sort of brown sugar, the rest of the product will 

 be generally fine light colored sugar, which is found to 

 produce a larger proportion of refined sugar to the weight 

 than any made from the cane, and is therefore much pre- 

 fered by refiners ; the sugar made at the beginning of the 

 season is easier made, and better than that made later. 



The molasses collected in the process of crystalization, 

 is reboiled, and subjected to the same process as the sirup, 



