414 ^Treatise on 
fmall Quantity of Lemon-juice, or any other Acid 
he thrown in, the Sugar never acquires a folid Con- 
fidence or granulates afterwards. 
When the Liquor is boiled enough, that is, when 
a little of it being taken up in a fpoon and thrown 
into the Air, it inftantaneoufly concretes and forms 
itfelf into a fort of Web or Feather ; then it is 
poured out of the third Cauldron into a Pot or 
Copper, where it is kept with a gentle Heat till the 
Granulation commences. Immediately when it be- 
gins to granulate, it is poured off hot into earthen 
Veffels, called Moulds, which from a broad open 
Bafe terminate in an open Point, which is ftopt up 
with Straw or Wood. Here it is left for twenty- 
four Hours to concrete. Afterwards the Moulds 
are carried into large Buildings : Where they are 
ranged in order, one Row upon another, and thus 
are left for forty Days more or lefs ; having now 
their fmall Apertures unflopt, that the Syrup or 
mellaginous Liquor may more freely flow from 
them. Then they cover the Sugar with Potters 
Clay, mixed up thin with Water, to the Height of 
three or four Fingers. The Water running gradu- 
ally out of the Clay and pafling through the Mafs 
of Sugar, wafhes and cleanfes it of a melleous, fat, 
brownifh Liquor, which it carries along with itfelf 
out of the Mould, through the fmall Aperture, into 
a Veffel put under to receive it *, and the Clay con- 
tinues dry at the Top of the Mould. The Sugar, 
being thus exhaufted of its Moiflure and rendered 
as dry as poflible, is fhaked out of the Moulds and 
broken into Pieces, of a reddifh brown, aihy, or 
whitifh gray Colour ; and is called brown , or gray 
Mufcovade. To be good, it ought to be of a light 
gray Colour, dry, not fat or undtuous, and to difco- 
ver in its Tafte as little of an Empyreuma as poflible. 
This crude Sugar or Mufcovade is not often ufed, 
efpecially 
