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MANUFACTURE OF SUGAR. 



this purpose, the oblong flat-bottomed pans proposed by 

 Dr. Evans, are best adapted, as they answer every purpose 

 for which they are intended, and have been used with 

 complete success in Guadaloupe. For a boiling-house, 

 making 3 hhds. per day, two evaporating vessels, each 

 about 14 feet in length, 7 feet in width, and 18 inches 

 deep, would be required, both fixed over the same furnace, 

 and furnished with discharge-cocks, one of the pans being 

 sufficiently above the level of the other, to allow its con- 

 tents to be drawn off into it by a cock, and thus obviate 

 the necessity for baling. The upper edges should be leaded, 

 and the masonry sloped backward, as in the case of the 

 ordinary coppers, to prevent the liquor from boiling over. 

 If the liquor has been perfectly defecated and filtered, no 

 skimming will be necessary, and only one man is required 

 to superintend the operation. In drawing off the syrup, 

 when it has acquired the necessary density, care should be 

 taken never to uncover the bottom of the pan, as some of 

 the sugar in that case would be caramelised and dis- 

 coloured. The pan should therefore never be wholly 

 emptied, until the fire is withdrawn at the close of the 

 day's work. A strong fire should be maintained during 

 the process, and a current of air be made to pass over 

 the liquid, to hasten the evaporation. This can in most 

 instances be readily effected by a partition of boards 

 being placed at a convenient height above the inner part 

 of the wall which supports the pans, and extending 

 upwards and backwards to the upper part of the opening 



