16 THE MAHUFACTURE OF DATE SUGAR. 



cess for evaporating the water, and this renders it liable to deliquesce and 

 sweating through the bags in which it is usually packed. This is specially 

 the case in damp weather, and loss of colour and acidity follow in a few 

 weeks. 



3rd. Dullooah, or Doloo, is made by filling the ghoor into round baskets 

 or conical earthen vessels, holding two to three maunds each. The baskets 

 being of an open fabric, and the cones made with a hole at the apex, the 

 molasses drains from the goor into a vessel placed beneath, the process 

 being encouraged by a stratum of three or four inches thick of a wet grass 

 or aquatic weed called " seala" placed on the surface of the goor. The 

 moisture from this attenuates the molasses in the goor, and assists the 

 draining. As soon as the weed is dry it is removed, and the upper stratum 

 of the goor, now deprived of its molasses, is scraped off with a knife to the 

 depth of two or three inches ; and a fresh top of " seala " or wet weed is 

 applied. When dry, a further portion of sugar is cut off as before, and this 

 is repeated until the basket or cone is emptied. The sugar, as scraped off, 

 is exposed in the sun on mats to dry, and is then mixed and packed for 

 sale ; and is, when well made, a dry, light, sand-coloured dullooah. 

 Thirty to forty per cent, of produce, varying with the quality of the 

 goor, is made in this way from a given quantity of the latter. The resulting 

 molasses having by the operation of the weed a small portion of the sugar- 

 crystal melted with it, is subjected to a boiling to evaporate the water, and 

 an inferior, weak grained, and dark-coloured goor is the result. This is 

 again subjected to the weed draining as before, and a further portion of ten 

 to fifteen per cent, weight of the original goor is obtained. Dullooahs, if 

 well dried before being packed, may be kept without deteriorating for 

 several months if the weather be dry ; but they always imbibe moisture, 

 and sustain consequent injury from the damp air of the rainy season in 

 Bengal. 



4th. Pucka Cheenee, or Gurpatta, is the native refined sugar, made by 

 subjecting khaur to a process somewhat resembling that of the English 

 refiner. The khaur is melted in water to the consistency of thin syrup, 

 which is then placed over a fire in an earthen pan, and brought to boiling 

 point, the defecation being assisted by potash temper and sprinkling in of 

 cold water. After scumming, it is filtered through a cotton cloth, and the 

 clarified syrup is then boiled briskly until the water is evaporated to such 

 a degree as to allow the sugar to form a hard crystal as it cools. It is then 

 poured into an earthen cone, and, when cold, the plug is withdrawn, and 

 the syrup allowed to drain from it, assisted, as in the didlooah process, by 

 the application of the damp weed or seala. As it becomes whiteDed by the 

 latter, it is scraped off, sun-dried, and packed for sale. The syrup, as it 

 collects from the cones, is boiled up with fresh goor, and produces, by the 

 same process, an inferior or second quality of gurpatta, and the syrups of 

 the latter are once more boiled alone, and produce a still inferior weak and 

 reddish sugar called by the manufacturers "jerunnee," which is literally 

 lasts." Gurpatta, if well made, and pure from mixture with other kinds, 



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