Demerara Sugar Production. 
States' market, neither sulphur nor phosphoric acid will 
be used. This sugar is all refined into white sugar before 
it reaches the consumer. When making sugar for the 
English market, it is most important to make a pretty 
sugar that will please the eye. It is a well-known fa6t 
that wherever the housekeeping is done by the ■ fair sex,' 
the producer has to think of the look of the things, while 
wherever the sterner sex do the catering, it is the palate 
that has principally to be considered. 
When the juice leaves the clarifiers it goes into the 
evaporators. These were, twenty years ago, the copper- 
walls, so called in this colony on the ' lucus a non 
lucendo? principle, for there was not an atom of copper 
about them. The copper-wall had a twofold duty to 
perform ; it evaporated the water and concentrated the 
juice to syrup or sugar, and also, by skimming, the boiling 
fluid was cleansed. There are all sorts of objections to 
the old copper-walls, but I think that, as regards the 
palate, 'muscovado' sugar with its delicate pine-apple 
flavour, was, especially when new, the nicest sugar that 
ly has ever been made, and far preferable to the finest loaf, 
y which has, either no taste at all, except sweetness, or a 
distinctly nasty flavour. However we have to make what 
the buyers want, and if the English public like a large 
grained bright yellow sugar, that is just what we must 
give them. If they wished for it pea-green or sky-blue 
we should have to do the best we could to meet their 
wishes. Now-a-days the copper-walls are rapidly dis- 
appearing, and the present system is to send the juice 
to the eliminators, which the people in the buildings 
generally call ' illuminators', where it is subjected to a 
brisk boil, and those impurities that have not subsided in 
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