98 QUEENSLAND AGRICULTURAL JOURNAL. [1 Juny, 1899. 
charge of the cooking of the juice knows when it has a sufficient amount of 
lime, because the scum takes on a clear yellow colour, and the precipitates and 
impurities rise, and the scum changes in colour to a dirty white. When the 
syrup reaches a temperature of 27 degrees (Baume) it begins to thicken and 
becomes a clear, coffee colour. Itis placed next in a receptacle which is used 
to receive the results of the day’s work. In this receptacle, the impurities 
settle, and on the next day the juice is in out and cooked again until it 
thickens to a consistency of syrup, and it is then placed in a cooler, which is a 
wooden trough 2 metres’ wide by 8 metres in length and some 20 centi- 
metres deep; in this the syrup is kept stirred by means of along spatula 
until the mass congeals into a powder formed of small dark crystals. This 
powder is crude sugar, containing a large quantity of molasses; it is next 
placed in conical moulds made of gravel, and each of these moulds is placed on 
gravel beds where the molasses gradually drains off. In order to hasten this 
process of freeing the sugar from molasses, the natives cover the top of the 
sugar in the moulds with the bark of the trunk of the banana plant, chopped up 
to the extent of some 2 or 3 centimetres. The dampness imparted to the 
sugar by this covering of banana bark precipitates the molasses and, rapidly 
bleaches the mass. 
There are to-day many well-regulated sugar refineries owned by Fillipinos 
and Spaniards, provided not only with good sugar-mills operated with steam 
power, but also with vacuum pans, centrifugals, and all the Tatest improvements 
in sugar manufacturing machinery. 
VEGETABLE CUTLETS. 
_ Aw appetising dish is vegetable cutlets, simple to make and delicious to eat. 
They are made of one-half mashed potatoes and one-half equal parts of carrots, 
parsnips, eee and onions. They must all be cooked, and onions cut fine and 
browned in a little butter. The other vegetables must also be chopped tine 
after they are boiled, and all mixed with the mashed potato while they are hot. 
Season lightly with salt and pepper, and for every pint of the mixture add a 
heaping tablespoonful of chopped parsley. Set away until cold and then form 
into cutlet, dip in beaten egg and breadcrumbs, brown in hot fat, and serve 
with a good brown sauce. 
KEEPING A MEAL HOT. 
In every household there are occasions when it is impossible for every member 
to be present when the meal is first served. 
When it is necessary to keep a meal hot for a belated comer, do not set the 
plate holding the food in a hot oyen, thus discolouring the china as well as 
drying the food. Instead, place the plate upon the fire over a pan of boiling 
water, covering the plate with a pan that will just fit over the edge of the plate. 
The food will keep hot, and there will be enough steam from the boiling 
water in the lower pan to keep the plate moist and prevent the contents from 
becoming dried. 
PROTECTION OF RUBBER TREES IN AFRICA, 
Tue Government of the Congo Free State, with the object of preventing the 
threatened destruction of the indiarubber-trees in that country, has promulgated 
a decree by which it is provided that, for every ton of rubber yielded annually, 
there shall be planted not less than 150 trees. A bureau of control of rubber 
forests is created, and is charged with the enforcement of the decree of 1592, 
which prohibits the gathering of rubber in any other mode than through 
incisions in the bark. Infractions of this new decree, which bears date of 
5th January, 1899, are punishable by a fine up to 10,000 franes (£400) or 
imprisonment.— Engineer. 
