THE SUGAK-CANE. 
117 
5. Next the juice is run into large, open pans, 
in which it is boiled for some time. As the steam 
passes off, the juice thickens into a syrup. Still 
the boiling is kept up, until the syrup is ready to 
turn into sugar, when it is put into flat pans to 
cool. As it cools very fine grains appear, and 
there is the sugar at last. But the whole of the 
syrup will not form into grains, and the part that 
will not do so must be taken from the rest. 
6. So the sugar is ^'potted"; that is, it is put 
into large casks, called hogsheads, which have 
holes at the bottom through which pieces of 
green plantain stalks are often placed. There it 
is left for three or four weeks, during which 
time the syrup that will not ^grain' slowly drains 
out. You know it very well as molasses. Some- 
times machines are used to draw off the molasses, 
and then much time is saved. 
7. What is left in the casks is muscovado sugar, 
which is ready to be shipped to other countries. 
The men to whom it is sold are called sugar- 
refiners, and they refine it; that is, they take 
from it anything that is not pure sugar, and make 
it white, and ready to be used in sweetening tea^ 
coffee, fruits, and other foods. 
