Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1837-02-03

w.
frolh and flow over the top of the pan, un.
less prevented by occasionally throwing in
a small quantity of some fatty substance.
Butter is commonly used, but talow, lard,
&c. will answer the same purpose. II not
only causes an immediate subsistence but
hasicns evaporation.
CLARrFicATioN.
After being defeated and evaporated,
the juice is yet in a degree impure, and the
object Of the next process is to seperate il
from its remaining impurities, and hence is
called Qualification. This consists in filter
ing it through animal charcoal graduated
[burnt bones broken to grans.] and is per-
formed in the following manner. Tubs, or
watts in the form of those used for teaching
nshes are made of wood or metal, and fur
nished with cock inserted near the bot /.
tom. The size Of the watts is immateral E.;
but those Of the following dimensions will
be found most conveniently feet inches
deep foot 8 inches in diameter at the
top and II inches at the bottom. They
NAV be four sided or round but those
made of slaves and hoped with iron hoops
we should think the cheapest, and on some
accounts the best.
A stralner standing on legs, and covered
with course cloth, must first be placed in
the bottom Of the vat and filled with the
charcoal about 100 pounds will be neces-
sary for vat Of the above DIMENSIONS
The charcoal must then be covered with
another strancr and cloth. aud the vat filled
with cvapora,ed juice, or, as i, is then
called, srup. After standing long enough
to leach through the charcoal, the cock
must be turned and the strip be slowly
drawn off, aud the vat re. filled as fast as i,
is empticd. The charcoal must be changed
twice day; out it may be washed and re
burnt, and, thus prepared, it will answer
for another filtration. This may be re-
peatcd until it is consumed.
CONCENTRATION.
The next process is to solidify the strip
and hence is called concentration. To
accomplish this it must be again evaporat.
ed until it is brought into a proper state
for chrysi a!zation. As it is important
that evaporation should cease as soon as it
arrives at this point. Chop,al gives the fol-.
lowing rules for ascertalnng lhe fact. II,
Plunge a skinner into the boiling sirup.
and upon Withdrawing it pass the thumb
Of the right hand over its surface, mould
the strip which adberes TO the thumb be
tween that md tho fore .flnger, TIL the te nj
peraturc be the same as that of the skim
then separate The thumb aud finger sud
denly -lr me boiling be not Completed no
thread will be formed between The two f.;
if there be iament the boiling is well ad-
vanced and the process is completed as
IA,
The upper part, having the semi-transpa
rency Of horn. curls itself into spiral %
The second mode ofjudging of the compile
ton of the process is by observing the
time when the strip ceases to moisten the
sides Of the boiler, aud then blowing for
chilly into a skinner which has just bee.
immersed in IF bubbles escape through
the holes of the SIX INNER which ascend inc
the air in the same manner as soap bub'
bIes dc, the liquor is considered to BIT
sufficiently boiled"
When the concentration arrives at thi
point tie srup mus. be taken from t he boie
and poured into large pans, for the pur
pose Of cooling. The pans must be place.
in the air and the sirup occasionally sIirre,
during the process of cooling, which vii
be completed in about two hours. On ex
animation, the bottom and sides of tn,
pan will be found covered with thick be,
Of chrystals, having but little consistencc
on the surface OF the sirup, q crust viii
also be formed. To promote ch-yst aliZa,ion
or, as it is mora properly called. granting
thin bed of brown SUGARS sometimes pu
upon the bottom of the COOLING pan il
order to make nucleus about which TIT
chrystalIzed matter may gather
After the strip is cooled and chrystal
lied, or grained, all that remains is to sep
araie the sugar from the molasses. and it i
fit for domestic consumption or market. -
To effect this separation moulds, as the
are called. must be prepared in the form q
defeating watts. with the lower end draw
to point as to leave hole ofihree fourth
Of an inch in diameter. These may b
made Of wood, metal or earthen ware, an
their capacity may be regulated accordn
to The convenience OF the manufacturer. -
Those used 10 the sugar factories in Franc
usually are large enough to contain five G
six ga lions. They are also used in the re
hnlng process. Before using them, if {
wood, they must be soaked several hour
4 in water, and dried a short time before the
are fied with strip. Thus prepared, an
with cork in the hole at the point, the
must be filled, or nearly filed. with chry
tallzed strip, and secured in an upright pc
sl;ion, over pan or tub of sufficient s2
to receive the quantity of molasses it COT
tains. After standing from l2 to SO hour
according TO circumstances, the cork
withdrawn and the molasses permitted /
drain off. 1t will at first drain off rapidly
bot soon cease to flow IN any considerab
quantity. To hasten it's separation fro
the sugar,which takes place slowly the MAJ
must be pierced with an iron spear, /
thrustlng it into the hole at the point, whc
will give it vent and cause it to drain off
L. Ihis nnnIal ion Innsl be InnnaI cd as of &