gaddesden's pan. 



119 



which are set up in any convenient place of common 

 temperature, where it remains 18 to 24 hours. It is then 

 received into a room heated by steam to 100° F. ; the plugs 

 are taken out of the bottom, and the melasses allowed to 

 run off. In about twelve hours from this, a paste is made 

 of clear water and sugar, which is put on the top of the 

 cone, and then about a gallon of clear syrup is put through 

 it, which carries down the impurities and melasses that are 

 hanging about the crystals. Twelve hours after this, 

 another gallon of syrup is run through ; it then remains 

 for four or five days to drain, when it is fit for shipping. 

 In reboiling melasses (if pure melasses) there is some 

 difficulty experienced in getting a grain at the first starting. 

 We therefore generally leave about one third of syrup with 

 the melasses. If there be no syrup at hand, then two or 

 three gallons of dry sugar are put into the pan, while it is 

 firct working, which assists it very much. In all cases the 

 melasses must be fresh, not more than three or four, or, 

 at most, six days old. The syrup which is run through 

 the cones to clear the sugar, mixing with the melasses in 

 the same cistern, forms a very good article from which we 

 generally get five lbs. of sugar per gallon." The pro- 

 prietor of the estate on which the pan was used, said, that 

 sugar manufactured in the manner described sold for .£25, 

 when common sugar was selling at ,£14 per hhd. The 

 only objection to this pan is, that it is apt to burn at the 

 edge of the syrup, when the couch of the latter is shallow, 

 but this has been successfully remedied by applying the 



