(148) 



pith 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 cqntinuous, 

 some the interrupted pans. The former are becoming mor& 

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

 one 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 

 Qf 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 

 and ihicker than for syrup and set aside to stand two, three- 

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

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

 can, theref ire, should he desire to make his own sugar, boil 

 it to the proper consistency, or until the steam comes up- 

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

 granulate. Sometimes, however, tiiis 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 lubs or barrels of syriipin a room made tight, and heat- 

 ed by a stove. With but little replenishing of wood th& 

 Btove 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 hags 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^ 

 Buc-h as is used for straining milk. The bags, however, ar& 

 cheaper and (qually as effective. Here let it remain for a 

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

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

 small quantity of water and redrained, and this application 

 of water can be repeated until the sugar becomes as white as. 



