SACCHARUM. 521 
because, by being left uncovered, and exposed to the action 
of cold air, the moisture remaining in the head will not de¬ 
scend into the body of the loaf, and be equally dispersed ; 
but remaining in the head, would spoil and disfigure the 
loaf; partly by the syrup’s coagulating, and becoming unfit 
to descend between the fine interstices of the concrete body, 
and partly from the adstriction of the solid particles. With 
these precautions, in twenty-four hours the moisture is ap¬ 
parently dispersed, and the cone assumes throughout an uni¬ 
form appearance. The loaves are then taken off the floor, 
separately examined, and cleared of any discoloured specks 
with a small knife; and are either papered and set in the 
stove, or else are placed in the stove without paper, as the 
case may require. If any of them have still a remaining 
yellowness in the head, the point is cut off, and they are then 
called spot-loaves. They remain in the stove five, six, or 
seven days, till they are entirely dry, and are then fit for 
sale and use. The management above stairs in the course of 
this one day’s work is nearly the same, whether the sugar 
be fine or coarse. 
Brown sugars, wrought in large moulds, require more 
clay than fine sugars in small moulds: nor is it necessary 
that lumps should be made neat; but it is the constant prac¬ 
tice to cut off the wet head from every lump, so as to leave 
no remaining redness; these wet tips, called lump-licadings, 
are received into a large mould, and placed upon a pot to 
drain, and when dry, are melted for making double loaves, or 
for improving powder loaves; or else they are bruised and 
mixed with brushings to bottom-up , i. e. to defend the face 
of loaves, or other goods, before they receive clay. Large 
lumps frequently need claying four times. And it may be 
observed in general, that sugars of every kind require more 
heat to bring them forward, as they sink in quality. 
The materials for double-loaf boiling are made from re¬ 
fined sugar, and frequently from loaves or lumps bought for 
that purpose. But those who are most curious in this fabric, 
chuse to make lumps for this purpose, which are called 
melters: they are low boiled, and stirred but little (though 
some boilers stir them much), in order to preserve the 
strength of the sugar unimpaired. Fine double loaves are 
kept in a room of the temperature of a common parlour; 
a little warmth is sufficient for powder loaves, and fine single 
loaves; inferior loaves, and lumps of a middling quality, 
require warmth ; but the brownest lumps and bastards thrive 
in a glowing heat. Every sort of refined sugar will bear 
and require more heat in proportion as it is higher boiled; 
for the brown syrupy matter will not quit the denser, unless 
it be kept in a fluid state; and this can only be effected by 
the action of heat; and, moreover, the fluid parts of high- 
boiled goods must be more viscous than those of goods which 
have been less bound up by fire. 
The syrups, which are discharged from refined sugar 
during the operation of draining, exceed in bulk and weight 
the whole quantity of loaf or lump sugar, and are, there¬ 
fore, of great importance in this manufactory; and upon 
the proper management of them much of its success de¬ 
pends. It will be proper, therefore, to pursue the inquiry 
relating to the use of syrups, produced from a day’s work 
of sugar once refined in loaves. . When the loaves are pre¬ 
pared to receive the first clay, the syrup is collected into 
gathering-pots, each of which contains from 50 to 60 pounds 
of syrup; this is called green syrup, on account of the new 
or green state of the loaves from which it runs; and the 
quantity of it is usually about 15 gathering-pots from each 
pan of goods. The next syrup, called second runnings, is 
commonly collected when the second clay is removed, and 
amounts in quantity to about eight gathering-pots per 
pan. The third and last collection is made after the moulds 
are finally removed from the pots; it is called drippings, 
and is about five gathering-pots per pan. However, 
some workmen collect their syrups oftener than thrice. 
The syrups of every kind of refined sugar increase in 
fineness and value, the later they exude from the moulds. 
As for the appropriation of them, the green or low syrups 
VojuXXH. No. 1519. 
are boiled away on the days next after the conclusion of re¬ 
fining : they are taken into the pans without the addition 
of any sugar, and, after a sufficient evaporation, are poured 
into large moulds; and, under the name of bastard sugar, 
form a principal article in the sugar-trade. The finer sy¬ 
rups are all incorporated with sugar, and a proportion of 
them is daily brought down through the syrup-pipes into 
the cistern, at the same time in which the sugar is first 
skipped from the pans; the syrup-pipe discharging its con¬ 
tents into the clarifying basket, so that the syrup, as well 
as the sugar, passes through the blanket; and it is pumped 
back from the cistern into the pans. 
The following estimates exhibit the quantity of syrup 
that may be allowed (ceeteris paribus) to a given quantity 
of sugar; viz. for double loaves, six gathering-pots per pan; 
for powder loaves, JO ditto; for fine single loaves, 15 ditto; 
for middling loaves, 20 ditto; for brown single loaves, and 
Canary lumps, 25 ditto; for lumps, 30 or 40 ditto. 
With the necessary allowances for particular circum¬ 
stances, the several sorts of syrups may be duly appro¬ 
priated in the following manner. Green syrups of every 
kind may be mixed with raw sugar, or applied to the 
making of goods, two degrees in quality lower than those 
from which these syrups were produced. Second runnings 
of every kind are fit to be incorporated with goods one 
degree below those from which they were produced. Drip¬ 
pings may be used with raw sugar, or with other proper 
materials, in making the same kind of goods from which 
they had been supplied. In other words, the green syrup 
of double loaves would be used in making single loaves ; 
the second runnings would go into the composition of pow¬ 
der loaves; and the drippings would enter into the substance 
of other double loaves. Again, the green syrup of large 
lumps would be boiled off in bastards; the second running 
would make pieces; and the dripping, added to proper 
sugar, would be united therewith in the production of other 
lumps. 
Pieces are a better kind of bastards, which are either 
boiled from syrups that are too good to make bastards, or 
are made of such syrups, and a small portion of cheap 
and bad sugar, which is too poor to make lumps. In the 
latter case, they are called sugar-pieces; but in either, all 
the syrup that comes from them is boiled again, either to 
make bastards or other pieces, according to its goodness; 
whereas the syrup that runs from bastards is always con¬ 
sidered as a caput mortuum, and no efforts are made to 
obtain any sugar from it, but it is put into casks, and sold 
under the denomination of molasses. It is, therefore, worth 
the boiler’s attention to keep all the weight of sugar pos¬ 
sible in his bastards; and for this purpose he boils them as 
high as he may venture, without incurring the danger of mak¬ 
ing stopped bastards, i. e. bastards from which the molasses 
will not run ; which may be owing either to the ill quality 
of the materials, or to overboiling. But as the syrup of 
pieces is to be boiled a?ain, a good workman never exhausts 
it by overboiling. The materials of which bastards and 
pieces are composed, not abounding with salts like those 
already treated of, have not an equal disposition to con¬ 
crete ; and, therefore, it is found necessary to give them 
some aid, in order to effect the necessary granulation: this 
is done by taking grain (which we shall presently explain) 
into the coolers. These inferior productions are stirred, 
neither in the coolers nor in the moulds, any more than 
by a small movement round the coolers, with an iron scraper, 
just sufficient to incorporate the grain with the hot fluid 
mass. 
In order to illustrate the formation of this grain, we may 
observe, that the strong particles of sugar, which are ca¬ 
pable of concretion, have evidently a greater degree of den¬ 
sity than the oily or aqueous. When the hot fluid is poured 
into a bastard or piece mould, these denser particles descend, 
and would pass into the pots if there were any passage for 
them; but the stopper is not taken out of the moulds of 
these goods until five, six, seven, or eight days after they 
6 R have 
