136 



MANUFACTURE OF SUGAR. 



low, which certainly produced a superior quality of sugar, 

 but at the expense of quantity ; for the melasses not being 

 reboiled, the portion of sugar held in solution by excess 

 of water was lost, and the method was thus found to be 

 unprofitable. 



The conversion of clarified liquor into sugar, is simply 

 effected by evaporation, and the successful issue of the 

 operation depends upon the rapidity of its execution and 

 the degree of purity the liquor has been brought to. It is 

 evident from the fact, that sugar is soluble in certain 

 proportions in water; that the farther the water can be 

 evaporated without caramelization, the larger will be the 

 amount of crystallized sugar procured from the strike; 

 (provided the inspissation be not carried so far as to prevent 

 the motion of the crystalline molecules ;) but as this cannot 

 be effected except at a low temperature, the system of 

 concentration in the common tayche under the usual 

 atmospheric pressure can never be successful. 



On taking off the strike of sugar, (the time for which is 

 determined by a granular appearance in the syrup which 

 adheres to the back of a ladle on slowly withdrawing it 

 from the tayche,) it is conveyed by wooden gutters to the 

 coolers, which are large wooden trays about twelve or 

 fourteen inches deep, and usually are capable of containing 

 from half a hogshead to a hogshead of sugar. They are 

 placed in that part of the boiling-house most exposed to 

 the air, and at a convenient distance from the coppers. 

 They are so disposed as to favour the passage of a current 



