80 
Intelligence, fgc. 
Joseph Hately, of Worcester; for a method of making, from 
vegetable bodies, a new astringent acid liquid. Dated February 
19, 1796. 
Felton Matthew, of Three Cranes Wharf, London ; for a method 
of separating the beer from yeast, and preserving the yeast Dated 
February 22, 1796. 
Henry Clay, of Birmingham, Esq. ; for a carriage or machine 
for the conveyance and shooting of coals, lime, &c. Dated Feb- 
ruary 27, 1796. 
New Process for refining Sugar. 
A valuable and simple process has lately been discovered by Ed- 
ward Howard, Esq. F. R. S. for refining sugar, which promises to 
be of great advantage. The following is an outline of the process, 
but a more detailed account of it may be expected to be published 
by that gentleman himself a Take brown sugar, sift it through a 
coarse sieve, then put it lightly into any conical vessel having holes 
at the bottom (like a coffee machine). Then mix some brown 
sugar with white syrup, that is, syrup of refined sugar, to the con- 
sistency of batter or thick cream and pour it gently on the top of 
the sugar in the vessel till the surface is covered. The syrup will 
soon begin to percolate, and leave the surface in a state which will 
allow more syrup to be poured upon it, which is to be done care- 
fully. The treacle will be found to come out at the bottom, having 
left the whole mass perfectly white. The first droppings are to 
be kept apart, as the last will serve to begin another operation. 
The sugar is now in a pure state, except as to its containing inso- 
luble matter, which may of course be separated by solution in 
water. — The clarification is to be performed by the best pipe-clay 
and fuller’s earth, and the addition of neutral alum, if lime be pre- 
viously contained therein ; the whole to be agitated together ; and, 
if expedition be required, it should be heated to the boiling point : 
the fseculencies will then subside. The brown syrup may also be 
much improved by means of tannin and the above earths. To 
make the sugar into snow-white powder, it is only necessary to 
evaporate the clarified solution to dryness on a water-bath. To 
make loaves, the common methods may be resorted to, or the syrup 
drawn off by exhaustion, or small grains may be made according to 
M. Du Trone’s process, with much water , and these grains maybe 
cemented by hot concentrated syrup.” 
Tilloch, vol. 30. p. 155. Feb, 1812. 
