Southport telegraph. [volume] (Southport, W.T. [i.e. Kenosha, Wis.]) 1840-1850, 1841-02-02
Continued.

hpon the top begins TO run out, the faucet
IS then stopped, thus leaving nothing in the
defecator but scum and Ices. The LIQUID
then for ITS further publication, is filtered
or leached through species Of charcoal
made OF the bones of animals. This char,
coal is prepared by puIverising the bones
and burning them ia iron pots set into a fur
mace. The French call this coal nOir an
imaL; | know of no more appropriate
name in English than that Of charred bones
The liquid is now ready for evaporation
and for that purpose is put into Il copper
caldron set in an arch. This cadron is
about two feet wide, eight feet long and
eighteen inches deep. At the first evapo-
ration the volume or quantity is reduced
one third. The liquid, now called syrup,
is then drawn off, and, after being cooled,
is again filtered through the charred bones;
when it is again put into the caldron and
evaporated again, by boiling about the
same length Of time and reducing its vol
ume in about the same proportion. 1t is
then again drawn off and third time FL
tered through the charred bones, when it is
put into another caldron and kept over
moderate fire until it is cooked as the French
term it, or reduced to a proper consistency
for ganuation. 1t is then poured into a
reservoir until it is cool when it is taken
in 10 drying room, kept constantly warm
by stove, and there poured into carthern
pots OF the shape Of a sugar loaf, the small
end being set into another pot or over
reservoir, where it is grained and where
it graduates.
The molasses which drains from the
sugar is again cooked though often with
i'll success as it will not often granulate
unless mixed with other syrup that has not
been cooked. This moasses, when it
cannot be made into sugar is of no value
5nt for distiling into Liquor. 1t is so strong
iy impregnated with the taste of the beet
that 1t is wholly unfit for household use.
The sugar when it has graduated is al
ways sold 70 the refiner who makes it into
what we call loaf sugar. 1t is never used
in its crude or brown state on account Of
its very dsagreeabc vegetable state, which
cannot be eradicated but by process of re-
fnement. When it is refined it is equal and
in all respects similar 10 the same descrip-
tlon of sugar made from cane.
subsequently visited other sugar esta-
blishments in the north Of France, in Hol-
land, Germany, and Belgian. found the
process OF making sugar essentially the
same in all. In some of the works the
whole process of evaporation was effected
by steam and the remainder by fire. When
steam was used the heat was communica-
ted to the syrup by means Of worms of the
diameter of about an inch which were laid
nearly all over the bottom Of the caldron
During the last session of the Chambers
in France, u law was passed sublecting the
Indigenous sugar TO an excise of duty
amounting to one half the duty paid on the
imported article The manufactures told
me that in consequence of this excise, they
should all be compelled to relnquish the
business and turn their attention to some
other branch of industry. The reasons as
signed for the passage Of the law were
that their colonies should be protected in
the production Of this great staple and that
no injury would be done TO France by
turning its industry into other channels
Another reason assigned was that the very
existence Of their Navy depended upon ex-
tending protection 10 their colonies. The
necessary apparatus and machinery for
making sugar might at this time be pur-
chased at lew rate in France. The first
cost in France of such apparatus, neces-
sary for an establishment sufficiently ex-
tcnsive 10 manufacture the beet that would
be grown on u hundred and fifty acres,
would be about six thousand dollars and
which mght now be purchased there for
half and perhaps one third of that sum.
In France, the beet costs about three
dolIas perton-about five per cent Of brown
sugar is obtained from the root The SUI
gar obtained from a ton Of beet being an
100 lbs will sell to the refner for about nine
dollars exclusive of the duty. The price
of labor is not above twenty five cents
day, the laborer boarding himself. The
price of the same quality of sugar in New
York, would not be above seven or eight
dollars per hundred pounds and the price
of labor would be at least seventy cents
per day. From these data you can form
some idea of the profit likely TO accrue
from such manufacture in the United
States. The first great stumbling block in
the way is the fact that the sugar produced
is unftlor use until refined. The business
was said to be very profitable in France
previous to passage of the law subjecting
the sugar TO an excise Of duty.
In the House Of Lords of Great Brit
ain, Lord Bathurst, in reply to complaints
made in behalf of Napoleon, then confined
at ST. Helena, said that General Bonapartc
had immense treasures at his disposition.
Napoleon, when he heard of that assertion,
replied by saying that his treasures were
indeed immense and, in enumerating
them, recapituoted all the benefits he had