85 
bled and rolled between two cloths, and afterwards re- 
_ placed in the sacks, and pressed over again. 
_ When, by repeated pressing, the honey as well as the 
sacks remain dry, it must be taken out, and dissolved in 
_ water, and a pound of bullock’s blood mixed with a hun- 
_ dred pounds of honey. 
_ This liquid must be placed over the fire, and be care- 
fully skimmed as long as any scum or froth arises. And 
_as soon as it raises the areometer to twenty degrees, it 
must be poured off into a strainer, in which there has been 
put clean ashes, (one-fourth full,) sifted, and repeatedly 
washed, and there left to filter. It may remain about 
eight days, and if it has not thickened at the bottom, it 
must be put over the fire again, to reduce it. Charcoal, 
beat as small as peas, must be put into it, while boiling. 
_ This charcoal should first be put into an iron riddle or 
sifter, and washed as long as any of the pieces will pass 
through. The fire must be kept up as brisk as possible, 
-and when the ebullition of the sirup shall mark the thirty- 
fourth degree on the areometer, it must be poured into a 
hair sieve placed over an earthen pan: at the end of three 
or four days, it will be crystallized. 
If it be not white enough, it may be crumbled again, and 
put into the cloths, and pressed. By repeating this last 
operation, it will become very white, particularly if in the 
last pressing, the cloths are a little humid. 
’ When the sugar shall become sufficiently white, it may 
_ be dried in the air. If it be wanted in loaves, it must be 
tu put in a saucepan, in or over boiling water. Although it 
be dry in appearance, it will dissolve by this mild heat, 
and it may be poured into paper, whence it may be taken 
- out, when it shall become cool. In this state, it will 
sweeten as freely as sugar of cane, but it may require a 
little more of it. 
A yaluable sirup may be made from the washings of the 
sacks, in which the several preparations have been pressed, 
and also from the washings of the charcoal, and the scum 
of the boilings. It would rival the sirup made from the 
best muscovado or refined sugar. 
Note.—There is no kind of liquor or ratafy, which can- 
not be made of this sirup, as perfectly as from the sirup of 
refined muscovado sugar. : 
That kind of Martinique liquors, known by the name 
of Madame Amphoux, and since by that of Grand Mai- 
H 
