THE CHINESE SUGAR-CANE. 73 



of the process. Even the quality of the molas- 

 ses itself is dependent upon its rapid concentra- 

 tion during the early stages of manufacture. 

 All must have observed that a freshly broken or 

 cut apple, if exposed to the atmosphere, will 

 become brown in a short time ; and a similar 

 effect is constantly going on with cane-juice, 

 from the time it is expressed until its final con- 

 centration. 



" The apparatus for clarifying, concentration, 

 etc., so should be constructed as to insure the 

 greatest rapidity of action. In a small way 

 brass kettles may be used ; but for larger opera- 

 tions, requiring new ones to be constructed, they 

 should be of copper. The use of alkalies in 

 clarifying has long been known, and their excess- 

 ive use often injures the quality of the results. 

 The operator should supply himself with three 

 kettles, two large and one small. The juice, as 

 soon as expressed, should be placed in one of the 

 large kettles, and to which should be added — 

 say to ten gallons — half a tea-spoonful of cream 

 of lime, one pound of finely-ground and freshly- 

 burned bone-black, and two ounces of bullock's 

 blood, or the whites of two eggs, or half a pint 

 of skim milk, — either will do. The blood or 

 eggs, if used, should be beaten, and then well 



