22 SUGAR. 
sugar, that is left, much purer than that which is made 
the other way. 
The further refining of sugar, or forming it into the 
white conical loaves which are so much used in this 
country, is the business of the European sugar-bakers. 
This is done by dissolving the raw sugar in water, 
boiling the solution in lime water ; and then clarifying 
it with bullock's blood, or the white of eggs, and strain- 
ing it through woollen bags. After due evaporation it 
is suffered to cool to a certain degree. It is then 
poured into conical moulds of unglazed earthen-ware, 
the summits of which are perforated. Here it con- 
cretes into a hard white mass, leaving that part of the 
syrup, which will not crystallize, to run off through the 
hole in the point of the cone. The broad end of the 
cone is then covered with moist clay, the water from 
which penetrates into the sugar, and displaces and 
carries off the impurities which, otherwise, would be 
retained in and discolour it. It is then carefully dried, 
and receives the name of loaf, or lump sugar. 
Sugar-candy is formed by boiling down a solution of 
sugar till it becomes thick ; and then removing it into 
a very hot room, to crystallize upon sticks or strings, 
placed across small tubs, or other vessels. It is deno- 
minated brown or white sugar-candy, according to the 
quality of the sugar of which it is made. 
Barley sugar is sugar boiled in barley water, but now 
more frequently in common water, till it is brittle. It is 
then rolled on a stone anointed with oil of sweet almonds, 
and formed into twisted sticks. To give it a colour, a 
small quantity of saffron is sometimes mixed with it. 
When sugar was first introduced into this country, 
it was employed only as a medicine ; but it has now 
become an essential article both of luxury and use. It 
is the basis of syrups ; and is used in cooking, and in 
confections, preserves, sweetmeats, and liqueurs of 
every description. Sugar is also sometimes employed 
in medicine. 
