189 
* MITCHELL — MANUFACTURE OF SUGAR. 
changed to an extent that greatly increased the quantity of 
glucose. This latter evil may now be obviated by the use 
of the Bisulphite of Lime, with which the displacing water 
might be slightly dosed so as to allow the antiferment to 
preserve the juice unchanged throughout the process of 
manufacture. 
In conclusion I may mention that the only difficulty which 
has at any time stood in the way of manufacturing sugar by 
the process of slicing, drying and displacement — apart from 
the mechanical one of slicing, was a rapid and economical 
mode of drying ; this, I am happy to say, has been at 
length attained by the successful action of the Megassicator, 
which may be now constructed to dry economically and 
speedily any given weight of sliced cane. The above re- 
marks have been principally directed towards obtaining 
from the cane a saccharine fluid as pure as possible. It is 
inf this elementary step that the whole difficulty of manu- 
facture lies ; the mere evaporation and concentration may 
be effected in various ways ; pure sugar and water is not 
easily destroyed even by the rudest manipulation ; but 
common cane-juice, as it runs from the mill, will produce 
an inferior muscovado, except under the most careful and 
expensive treatment. 
I propose in a future paper to offer a few remarks in a 
general form on the simplest modes of evaporation and 
concentration. 
