27 



For reducing syrup to sugar an additional evaporator is necessary. 

 This is a simple pan 2 to 2 ft. wide by 3 to 6 ft. long and about one 

 foot deep. The metal is usually of heavy tin or in some cases gal- 

 vanized iron but never of sheet iron. This pan sits over an arch or 

 firebox. It has convenient handles for lifting it off the fire when 

 the syrup has reached the proper consistency to crystallize. Some 



I 



J- 

 Jf 





Fig. 17. TYPES OF MOUERX EVAPORATORS 



All have corrugated bottoms 



makers use a block and tackle for raising this pan from the fire. 

 This is necessary where one man has to do the work alone. 



