dried in the Air ; and then, being put into Cafks or 
Chefts, is brought to us. 
But if they intend to procure a Sugar more per- 
fectly refined, and in a pyramidal Form, having 
firft taken it out of the Moulds they diffolve it 
twice or thrice in Spring- water ; boil it, and pour 
it again into the Moulds, proceeding in the reft as 
above-mentioned upon Caffonade : And thus they 
prepare the Saccharum pyramidale or Loaf-fug&r , 
which is of different Sorts according to its different De- 
grees of Purity and Whitenefs. The moft excellent 
is that which furpaffes the others in Whitenefs, Pu- 
rity, Splendour and Drvnefs, and which being 
ftruck with 'the Finger founds like Marble. It is 
called Saccharum finale , becaufe it is fo perfectly re- 
fined, that no Art can render it whiter or purer. It 
is termed in French , Sucre fin , (commonly double re - 
fined) as likewife Saccharum Regium , Royal Sugar , on 
Account of its Excellency. 
' Sugar was formerly diftinguifhed, from the Coun- 
tries in which it was made, into Madcrenfe , Canari - 
num , Brafilienfe , Thomaum , &V. But now all that 
is brought over into France is produced in the Ame- 
rican Elands which are fubjeCt to the French Govern- 
ment, where the Sugar-Cane is cultivated in great 
Abundance. 
Sugar-Candy, Saccharum Candum , Cantum , or 
Cantium , Off. K am or Kamov, Nicolai Myrepfi , is a 
Sugar which is hard, tranfparent, and angular ; 
whence the Name. It is twofold * the one like 
Cryftal, and therefore called CryftaUinum , which is 
made of the pureft Sugar : The other is reddifh or 
brown, and never becomes clear, being prepared 
from Mufcovade or Caffonade. 
It ought to be chofen hard, dry, tranfparent and 
<:ryftalline * though fome prefer the brown Sort, 
E e fuppofing 
