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MANUFACTURE OF SUGAR. 



Dumas describes syruping as " the filtration through the 

 sugar of a saturated syrup, at the ordinary temperature. 

 As the syrup cannot dissolve the sugar, it chases before it 

 the more highly coloured melasses, which darkens the 

 superficies of the crystals, substitutes itself in the intersti- 

 ces, and then drains out in its turn, leaving the sugar com- 

 paratively bright. The conditions essential to the success 

 of syruping are the following : 1 . That the syrup should 

 be sufficiently saturated with crystallizable sugar, to dis- 

 solve nothing in the filtration. 2. That its density be 

 nearly the same, or only a little less, than what it is destined 

 to replace, — too dense, it will percolate slowly; and too 

 thin, it would slip past without carrying off the melasses 

 adhering to the crystals." 



This method of syruping is the same as is practised by 

 refiners in clearing their loaves. The top or apex of the 

 cone remains moist and discoloured. This is removed by 

 cutting off the discoloured portion, in a turning lathe, 

 which preserves the original conical shape of the loaf. 



In boiling-houses, where it is not considered necessary 

 to syrup the sugar, the most convenient vessels for crystal- 

 lizing in are those which are successfully used in Guada- 

 loupe, and are found sufficient for the requirements of 

 estates making seven and eight hhds. per day. They are 

 described as small zinc trays, about twenty-seven inches 

 long, by twenty-six inches broad, and five inches deep, each 

 holding about 60 lbs., and when full, can be easily handled 

 by one man. They cost about 6s. 3d. each. When the 



