132 



MANUFACTURE OP SUGAR. 



short time to repose; after which the clarified liquor is 

 drawn off by a cock, and runs into the coppers, leaving the 

 scum in the clarifier, which is then ready to be refilled from 

 the mill receiver. After having been twice filled and 

 emptied, the mud is cleared out before it is again filled. 

 The clarified liquor as it rims into the coppers is not 

 perfectly transparent, but has a cloudy appearance, little 

 particles are observed floating in it, and it continues on 

 boiling to throw up a further quantity of scum. 



Upon the accuracy of tempering depends the success of 

 the whole operation. If not sufficiently tempered the sugar 

 refuses to crystallize, or forms a doughy, moist sugar, with 

 a small grain, and if over tempered the liquor assumes a 

 green colour, (from the particles of chlorophylle being 

 dissolved by excess of lime,) and becomes red as it 

 approaches concentration, giving a dark sugar with much 

 melasses, and which has an unpleasant smell when in the 

 hogshead. In all cases, a portion of the lime forms 

 compounds with the sugar and the albumen, and the 

 liquor, in consequence, loses some of its sugar in the scum 

 thrown up during evaporation • a further portion of the 

 sugar is rendered uncrystallizable, and adds to the quantity 

 of melasses, which, in turn, is rendered unfit for reboiling 

 into good sugar. The compound which the lime forms 

 with the albumen produces a gummy liquid, which remains 

 in the liquor, and when it is concentrated to syrup forms 

 coagulse, which renders it cloudy and opaque, and a portion 

 of which remains in the sugar after curing. It is also 



