CRYSTALLIZATION AND CURING OF SUGAR. 123 



If it is intended to syrup the sugar during drainage, 

 it will be found most convenient to run it into moulds, 

 of the usual conical form, made either of earthenware or 

 metal, the latter being preferable, as less liable to breakage, 

 occupying less room, and more easily handled. They must 

 be ranged in rows over metallic gutters, kept scrupulously 

 clean, which will convey the melasses (or rather syrup) to 

 some convenient receptacle, which can be emptied and 

 cleaned every day. It must be reboiled immediately, 

 before any loss is sustained by the chemical changes which 

 rapidly affect it; for it must always be kept in mind, 

 that the melasses from sugar, manufactured as above des- 

 cribed, contains only a small proportion of uncrystallizable 

 matter, and is, in fact, the mother-water, from which the 

 first crystallization has taken place, containing nearly two- 

 thirds of its weight of crystallizable sugar, and only wants 

 further concentration, at a low temperature, to give up the 

 greater part of this sugar, at a subsequent crystallization. 

 After the sugar is run into the moulds, which will be at 

 about the temperature of 180° P., it must be slowly stirred 

 once or twice, to disperse the crystals which are forming 

 at the sides and surface equally through it, and to prevent 

 a crust from gathering on the surface. "When it has cooled 

 down to 130° F. it must not be farther disturbed. After 

 it has been in the moulds from 18 to 24 hours, the plugs 

 must be withdrawn, and the melasses allowed to drain off ; 

 when the clear syrup can be passed through the sugar^ as 

 before described in the method of using Gaddesden's pan. 



