4i 6 ^ Treatise ^ 
dry, and of a good Smell. It is made of Mufccvade 
thus. 
They throw what Quantity of Mufcovade they 
think proper into a Cauldron, and pour upon it as 
much of a ftrong Lye as may ferve for Defpuma- 
tion. Then they call in the Whites of a great 
Number of Eggs beaten up into a Froth, fcumming 
and throwing in more Whites alternately, till the 
Syrup is perfectly clarified. Before the Moiflure is 
evaporated, they pafs it through a Strainer, in which 
it leaves all the Straws and other Impurities. Af- 
terwards it is boiled again till the fuperfiuous Moif- 
ture is quite evaporated. The Syrup having now 
acquired a due Hardnefs, they put it into earthen 
Moulds, which have their fmall Aperture ftopt, 
and have been firft dipt in Spring Water * and then 
range them in a warm Cellar or Stove. 
When the Sugar is become hard, they put upon 
the broad Bafes of the Moulds Tobacco-Pipe Clay, 
got near Roan in France , and mixed up with Water, 
fo as to lie two or three Fingers deep over the Su- 
gar. When this Covering of Clay, partly from the 
Heat of the Place, and partly from the abforbent 
Warmth of the Sugar, is become dry, they take it 
off and put on another ; which they repeat two or 
three Times, obferving at each Time to thruft the 
Point of an Iron Spindle into the fmall Aperture of 
the Mould, to the End that the fat thick Liquor, 
commonly termed Syrup, may flow forth with 
greater Eafe. The Sugar, when turned out of the 
Mould in the Form of a Pyramid or Cone, appear- 
ing of different Colours, they ufually divide it into 
three Parts ; namely, into the Bottom, the Middle, 
and the Top : Thefe they lay feparately, efteeming 
the Top of the Cone the worlt. Afterwards the 
Cajfonade is fpread abroad upon large Sheets, and 
dried 
3 
