CHAPTER VII. 



CRYSTALLIZATION AND CURING OF SUGAR — RECAPITULATION 

 AND REMARKS. 



The crystallization of sugar is a most important process 

 in the manufacture, and care should be taken in the forma- 

 tion of the curing house, to adapt it to the purpose for 

 which it is required — the perfect crystallization and drain- 

 age of the sugar. The size of this room should be in pro- 

 portion to the quantity of sugar intended to be made. It 

 should be dry, well lighted, and furnished with means of 

 artificially increasing the temperature, either with steam or 

 by a stove. The method adopted in a hot-house could 

 readily be applied to this purpose, and the temperature 

 should never be allowed to fall below 100° P., occasionally 

 it might be raised a little more. As there is no doubt 

 that the solar light and heat would facilitate the crys- 

 tallizing and curing process, the room should be well 

 lighted from above, with thick plates of glass, similar to 

 those used in the roofs of sheds at railway stations, which 

 are not very expensive, and are as strong and less liable to 

 injury than tiles. 



