THE CHINESE SUGAR-CANE. 75 



this kettle a thermometer — it will c^ommence 

 boiling at 220 degrees, and gradually increase 

 to 240 degrees ; the instant it reaches that 

 point it should be taken from the fire suddenly, 

 for if permitted to rise to 241 degrees, or more, 

 it can never be purged. Let it stand in this 

 kettle until a slight crust commences to form on 

 the sides and top, then scrape this down with a 

 wooden spatula, thin at the end and edges, and 

 stir all until CA^enly mixed with the more fluid 

 portions ; then pour into a conical sugar-mould, 

 stopped at its lower end, and place the nose of 

 this mould on a drip-pot. This sugar-mould 

 should be of the kind known as the Bastar- 

 mould, and it and the drip should stand in a warm 

 place. The next day the sugar in the mould 

 will be solid, and the plug in the bottom of the 

 mould may be withdrawn and an incision made 

 upward with a pegging-awl, replacing the mould 

 on the drip-pot. The sugar or molasses will 

 gradually drip from the nose of the mould into 

 the pot, and the time necessary for this purging 

 will depend upon the heat of the apartment 

 where it is placed ; usually the syrup Avill all 

 run off in the natural way in a week or ten 

 days, leaving the sugar in the mould of a light 

 straw-color. If the operator desires to make 

 7* 



