IO TlMEHRI. 
wall/ I believe that Mr. DUNCAN at Pin. Hampton 
Court was the first sugar maker who succeeded in turning 
out really first class sugar with a triple effect. And his 
success was entirely due to perfect clarification. This 
clarification was effected by heavy liming, in fa6l any excess 
of lime mattered very little unless extreme, for all the 
excess of lime was precipitated by the use of phosphoric 
acid, in the shape of the insoluble salt, phosphate of lime. 
The use of this acid was impossible unless the evaporation 
was done at a low temperature, that is in vacuo, for if 
there be any free acid, the great heat of ( those disgust- 
ing frying pans/ the teaches of the copper-wall, would 
naturally cause inversion, and set up a huge molasses 
factory instead of sugar works. In addition to the better 
quality of sugar, the users of phosphoric acid claim to 
recover a much larger percentage on the polariscopic read- 
ings, in fact some go so far as to assert that the recovery 
is equal to that obtained when refining, non-chemical, 
sugar is being made. 
These assertions are very difficult to prove : sugar facto- 
ries are scarcely adapted for very exact chemical experi- 
ments. There were (of course there are none at present) 
planters who knew how to cook other things besides cane 
juice. 
In the application of lime there are also many improve- 
ments during the last twenty years. The lime is no longe r 
weighed ; it is now mixed with water to a certain density 
(generally 10 Be., but some prefer 17 Be.), this is a smooth 
liquid, l cream of lime.' By this means the sugar maker 
can give a very exact dose of lime to each clarifier. The 
phosphoric acid is administered in exactly the same way. 
If the estate is making refining sugar for the United 
