EXTRACTION OF SUGAR FROM BEETS. 335 



Cooling causes the formation of crystals upon the sides 

 of the moulds and the surface of the liquor. As soon as 

 this crust of crystals has acquired some degree of consis- 

 tency, it must be broken with a wooden spatula, and the 

 whole contents of the mould carefully stirred, so as to col- 

 lect in the centre the dystals that have formed upon the 

 sides. When this has been done, the crystallization is al- 

 lowed to go on undisturbed. 



Three days are more than enough for the formation of 

 all the crystals;* the plugs that close the points of the 

 moulds are then taken out, and the moulds are placed in 

 earthen pots, that the molasses may flow from them, t 



The crystals will be deprived of the molasses which 

 unites them in about eight days; the moulds are then car- 

 ried into an apartment which, by means of a stove, is kept 

 constantly heated to* 18° or 20° of Reaumur, (= 72.5° and 

 77° Fahr.) and there placed in fresh pots. 



.The next operation is that of leaching the contents of 

 the moulds, in order to obtain from them that portion of 

 molasses which refused to flow out. For this purpose the 

 surface of the loaves is carefully broken and scraped with 

 the blade of a knife, so as to smooth it, and then there is 

 thrown upon each one about half a pound of a white sirup, 

 marking from 27° to 30°, (== specific gravity of 1.231 to 

 1.261.1) This sirup penetrates into the loaves, diluting 

 and carrying off" the molasses, which is tljree or four de- 

 grees more concentrated than itself If the concentration 

 of the sirup were less, it would dissolve the sugar ; if it 

 were more, it would render the sugar adhesive. This op- 



waitingr for the last product ; otherwise crystallization would be com- 

 pleted in the cooler, and all the contents of it would form a mass 

 which could not be poured into the moulds to extract from it the mo- 

 lasses. 



* The operation may be known to be good, — 



1. When the surface of the crystallized mass is dry, so that, in pass- 

 ing the hand over it, neither moisture nor adhesiveness is perceived. 



2. When the crust settles and breaks in the centre : in this case the 

 refiners say the sugar makes a fountain. 



3. The yellow color of the crystals is generally a good indication, 

 but in the case of beet sugar it is unimportant, because the color may 

 have been blackened by the animal charcoal employed when the fil 

 tration of the clarified liquor has not been carefully executed ; and 

 this color is easily made to dispppear by clarification and refinement. 



t These pots should be large enough to contain five or six gallons 

 of liquor. 

 X This sirup is only a portion of that which is prepared for boiling. 



