Foreign Vegetables. 415 
efpecially the brown *, but it is the Matter of which 
all the other Sorts of Sugar are made. 
The thick, fat, red or brownifh Liquor which 
falls from the Moulds can only be infpiffated to the 
Confidence of Honey : Wherefore it is called Sy- 
rupus Saccharinus , Mel Saccharinum , Mellago , or 
Remel , commonly Melajfes and Treacle . It is ufe- 
lefs both in Food and Phyfick, and ought to be 
rejedted. Yet fome of the Confedtioners make ufe 
of it, when clarified, for preferving red Fruits ; 
but it is unfit for that Purpofe on account of its 
Tafte, which is fomething unpleafant. Some draw 
from it an Aqua Vita or inflammable Spirit. They 
ufually put one Part of Melaflfes to eight Parts of hot 
Water with a little Ale-yeaft, and mix them per- 
fectly together : Afterwards they fet them to fer- 
ment in clofe Veffels, till a fubtile, fpirituous and 
vinous Smell exhales from them *, and then draw 
off an ardent Spirit by Diflillation. 
The Mufcovade is either refined in the. American 
Iflands, or is brought over into France to the Su- 
gar-Houfes ; and of this are made the Saccharum 
Mifcellaneum , Saccharam purgatum , and Saccharum 
finale or regium. 
Saccharum Mifcellaneum , or, as they call it, Cajfo- 
natum or Caftonatum , vulgarly Cajjonade , is a white 
Sugar in fmall Lumps or Crumbles, fomewhat far, 
of a Sort of melleous Smell not unpleafant, fome- 
times approaching to the Smell of Violets, and of 
a fweet Tafte furpafling that of Honey. The A- 
pothecaries make Choice of this for preparing Sy- 
rups, Eledtuaries and Confedbions. They prefer it 
to other Sorts of Sugar, both on account of its a- 
greeable fweet Tafte, and of the elegant Whitenefs 
which it gives to Compofitions, and alfo becaufe 
Syrups made of it preferve their proper Confiftence 
longer without candying. It ought to be white, 
dry, 
