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|ttth submitted to pressure. Let the juice be strained in a 

 blanket, and boiled as rapidly as possible in a shallow pan.. 

 This is all that is requisite. Some use the continuous, 

 some the interrupted pans. The former are becoming more- 

 generally used, that is, pans that receive the raw juice at 

 ?ne side and discharge the molasses at the other. Some- 

 times it happens that the syrup when boiled to a sufficient 

 Consistency does crystalize without any known cause. When 

 it is discovered to do so, the farmer might take advantage 

 $*f this accident and very easily make his own sugar. And 

 to test its capacity to form crystals a small quantity at va- 

 rious times of evaporating might be boiled to a point lower 

 end thicker than for syrup and set aside to stand two, three 

 Of four days. If crystals are thrown down in the vessel 

 there is then reason to believe more of it will do so. He 

 Can, therefore, should he desire to make his own sugar, boil 

 Jt to the proper consistency, or until the steam conies up 

 through the syrup with a burst, and set it off in tubs to 

 granulate. Sometimes, however, this does not take place 

 for a few weeks, or even months. In order to expedite the 

 process, it should be kept in a close, warm room, heated up 

 to, at least, 90 degrees. This can be easily done by having 

 the tubs or barrels of syrup in a room made tight, and heat- 

 ed by a stove. With but little replenishing of wood the 

 Stove may be kept hot continuously. When the granula- 

 tion has taken place fully let the whole mass, molasses and 

 all, be put into stout cloth bags and hung up to drain. Or 

 it can be put into conical tin moulds, shaped like a sugar 

 loaf, with an opening at the bottom covered by a wire sieve, 

 Such as is used for straining milk. The bags, however, are 

 Cheaper and equally as effective. Here let it remain for a 

 sufficient number of days, to allow all the molasses to pass 

 off. It can then be taken down and mixed with a very 

 spiall quantity of water and redrained, and this application 

 ef water can be repeated until the sugar becomes as white aa 







