520 
S ACCHARUM. 
of stirring the sugar in them, is called hauling, and is designed 
to prevent an adhesion to the mould, and to lay the grain 
of tiie mass even and regular through all its parts. In 
this business each man takes a tool, made of wainscot, 
called a knife, in size proportioned to that of the mould to 
be stirred; with this tool, keeping his hand over the centre 
of the mould, he scrapes the sugar from its sides by suc¬ 
cessive strokes downwards, carried all round; and when two 
revolutions are performed, the sugar is allowed to rest some 
minutes, until it has acquired some firmness. The moulds, 
being stirred round three or four times, according to the 
direction of the boiler, are no more disturbed till they are 
pulled up. 
The process already described relates to sugar once refined, 
called single loaves: double loaves are usually cleared with 
the whites of eggs instead of spice, (two hundred of which 
are necessary to each pan,) and with fresh water instead of 
lime-water. With respect to the proof, one rule only can 
be laid down, viz., the sugar must be boiled higher, as the 
moulds which contain it are increased in size. 
The order of refining is uniformly this: to begin the 
first day with the finest sugar intended to be wrought, and 
to proceed daily with sugar of a lower quality, and of 
course to begin with small loaf-moulds, and to use larger 
moulds progressively; so that the brownish sugar will be put 
into large lump-moulds; for this sugar works best in large 
masses, and it is likewise more in demand in England than 
the finer kind. The use of this distribution of a refining is 
to enable the boiler to make a more advantageous disposition 
of his syrups and scums. The order of the first twelve 
days is usually as follows: first day, double loaves; second 
and third days, powder loaves; fourth, fifth, and sixth, 
single loaves; seventh, Prussian-lumps; eighth, Canary, 
or pattern lumps; ninth, tenth, eleventh, and twelfth days, 
large lumps, To these twelve days are added four or five 
more, in a part of the process called bastard-boiling; and 
these sixteen or seventeen days constitute a complete series, 
denominated a complement, or refining. 
From this digression let us now return to the fill-house; 
where the second and third fillings having been boiled off, 
and passed from the coolers into the moulds, in the manner 
already described, the panman proceeds to make over the 
scum which was taken off the pans in the morning, in order 
to extract the remaining sugar from it; the method of doing 
this will be hereafter explained. When it is finished, the 
pans are loaded for the work of the following day. In the 
evening, when the new-made goods are cool, and fit for re¬ 
moval without damage, they are pulled up into that floor 
of the house which is best suited for receiving them, and 
where a proper number of well-sorted pots are placed in 
ranks for this purpose. The up-stairs man plucks out from 
the point of every one the stopper or rag; and pricks them 
in the point with an awl, the size of which is proportioned 
to the mould; and they are then set upon the pots. 
The contents of the moulds, cleared by the preceding 
operations of their earthy particles and water, consist of the 
vegetable salt, and an oily matter, now called syrup, but 
which, after the final extraction of the salts, will be called 
molasses. For the separation of these there is required a 
series of operations, which may be distinguished by the name 
of filtering, or draining. In twenty-four hours after the 
loaves have been placed upon the pots, the quantity of 
syrup which will have exuded from the aperture of each, 
will fill more than half of the pot on which it stands. 
When the state of the loaves has been examined, by drawing 
one or two loaves of each filling out of their moulds, if the 
syrups are not in a digesting state, they are left unclayed 
for two or three days longer, and the warmth of the room 
in which they stand is somewhat increased; but if they ma¬ 
nifest a proper appearance, they are prepared for receiving 
the first clay, which is laid on either the next or the third 
day. The green or new-made loaves are judged to bear a 
healthy and promising. appearance, when the syrups have 
quitted the broad part of the loaf, and are evenly drawn to¬ 
gether; and when the whole surface has a compact and 
smooth appearance, they are fit to receive clajr. When the 
syrup hath scarcely descended from the top or face of the 
cone; when the head, i, e. the narrow and moist end, is not 
evenly drawn off to a line, it is concluded that the sugar is 
over-boiled, or of an ill quality; the syrups are not in a.' 
state of digestion; and time is given, and heat added, to 
make them fit to receive the clay. On the other hand, if 
the moisture is shrunk and settled, and of a pale colour just 
round the apex of the cone, there is reason to apprehend 
that the sugar is under-boiled, or too free; in which case 
the surface or coat will appear loose, and want that smooth¬ 
ness which the well-boiled loaves exhibit. When this is the 
case, they must be lightly clayed, and care must be taken 
that the clay be not too thin or wet. Before the clay is 
laid on, the thin crust, which had been formed round the 
edge of the mould by the motion of the hauling knife, is 
scraped from each loaf into the receiving box, and by 
pressing the face of the loaf with that part of the hand 
which is nearest the wrist, a small concavity is made for re¬ 
ceiving the first clay, as well as a proper solidity to the bed 
on which it is intended to rest. 
The first or green syrup is now taken away 1 , and pourat 
into large earthen jars, called gathering-pots; and the empty 
pots are returned to receive the moulds which had been taken 
from them. When they are returned to their proper places, 
a small ladleful of wet clay is poured on the face of each 
loaf. This first or green clay dries up in five or six days, 
and forms a cake, which is taken off, and laid by for fu¬ 
ture use. When the clay is removed, the whole surface of 
the loaf will be found to have shrunk under it, and the loaf 
is become concave in the middle. With a tool, called a 
bottoming-trowel, the sugar which adheres to the sides of the 
mould is cut away by a horizontal movement; and a small 
quantity of scrapings, or of lumps broken down for this 
purpose, is added to the loose sugar which the trowel had 
cut; and they are pressed down together on the surface, till 
the whole has been brought to a good level, and to a mode¬ 
rate degree of firmness for bearing the next clay. 
On the following day the loaves are clayed a second time; 
and when this clay is dry, it is removed, like the former; 
and each loaf is drawn out of its mould, and carefully exa¬ 
mined ; and this part of the process is called overseeing. 
Double loaves, fine powder loaves, and fine single loaves, 
will sometimes, under this clay, be found neat, i. e. the 
redness or brownness will have quitted the loaf, and the head, 
though still moist, will appear perfectly free from disco¬ 
loration. The workman, however, in order to be farther 
satisfied, cuts off the heads of two or three loaves with the 
trowel; and if he is satisfied, these loaves are to be clayed 
no more; but he proceeds to the operation of brushing-off, 
i. e. of scraping off the irregularities and impurities occasioned 
by the contact with the clay with an iron tool, called a 
brushing-hook; and with one corner of this a number or let¬ 
ter is scratched upon the level face of the loaf. To those 
loaves which are not found neat, the workman gives a third 
clay; which is usually laid on in a thinner mass than the 
former. If his loaves are not yet quite finished, he puts a 
little fresh moisture on the back of the clay, and thus effects 
his purpose. 
The loaves being now rendered neat, and brushed off, must 
stand some days in the moulds to acquire face, or that stony 
hardness of surface, which will enable them to stand firm, 
when they are turned down out of the moulds; and during 
this time they are once or twice loosened in the moulds by a 
gentle blow on a stool, or against a post; and thus the coats 
are improved by preventing adhesion to the moulds, and fa¬ 
cilitating the precipitation of the remaining moisture. The 
windows are opened to let in air, if the weather be dry; 
and the points or noses are also examined, which will some¬ 
times melt away, whilst the above operation is effecting. 
When these symptoms appear, the workman proceeds to 
turn down his loaves, by taking the moulds from the pots, 
covering the floor with clear brown paper, and turning each 
loaf down with its mould over it. They are usually turned 
down either upon the stove-head, or in some warm place, 
because 
