gaddesden's pan. 



121 



reached the granulating point. With the first charge, a 

 handful of good dry sugar may be mixed, to expedite the 

 crystallizing process, The sugar is then brought (there 

 being no danger of burning) to indicate a density of 44° 

 Beaume, and as the heat of the syrup may not even then 

 be more than 160 F., the wheel must be stopped, and the 

 temperature allowed to rise to 180° F. before striking. By 

 the time the whole has run out, the sugar will have reached 

 182° F. About two inches deep of syrup should always 

 be left in the pan, to prevent caramelization, and facilitate 

 the crystallization of the succeeding strike, that is, the pan 

 should not be entirely emptied till the last strike be run 

 off." In whatever description of vessel the concentration 

 of the syrup is completed, the same rule must be observed, 

 to keep the temperature below 180° F._, and then evaporate 

 the water as quickly as possible, till it reach a density of 

 42 to 45° Beaume, according to its purity. Practice is 

 necessary to determine the exact moment for striking, 

 which an experienced boiler can easily decide by appear- 

 ances. When the strike is taken off, it should be main- 

 tained for a short time at a temperature of 100° to 184° F., 

 in order to induce a perfect crystallization. 



