Polynesian. [volume] (Honolulu [Oahu], Hawaii) 1844-1864, 1852-08-27

lour feet IN diameter, and eighteen or twenty
inches high, and should not have less thar
twenty revolutions to the second One o.
this size and speed, with two men to tent
1t, is capable of drying one ton of sugar ir
two or three hours
This machine is not only one ofgreat utili.
ty, inasmuch as it enables the planter to dis.
pense with long drying houses, and rows o.
boxes and tubs but its chief excellence
consists in returning to the boilers, within
forty-eight hours after first boiling, all OF
the syrups and molasses that do not grain,
consequently the sugar of the second boiling
is not injured by fermentation, as it invariably
is when drained in any other way
After the molasses is separated from the
mix with it five gallons of settled juice and
five gallons of lined juice to one hundred
gallons of molasses.* Boil this down again
to DDS degrees, and go through the same pro-
cess with it in cooling and separating the
molasses as before, and you will obtain about
the same quantity of sugar, in proportion to
the syrups, as at the first boiling, and of al
most as good quality. In this way you may
reboil the moasses three, four, or five times,
each time adding less lime and boiling lower.
1t may be said by some that 22S degrees
is not high enough to boil the sugar, as it
leaves too much molasses. | am well aware
that good juice will bear boiling as high as
24O degrees, and the French even boil as high
as 246 degrees, but it makes the sugar dark
and heavy and the grain imperfect. 22S de-
grees gives perfect grain, and light color,
and the second boiling is almost as light COL
Ored as the first.
Persons who have large plantations will
not be likely to receive much information
from these remarks But the new beginner
in a small way. who is obliged to do all parts
of the work himself, may perhaps be bene-
fitted by them. The principle of sugar max
ing is the same in large establishments as in
small ones. We can make as good sugar in
a dinner'pot as we can make in large bat
terry.
But whilst the man who works with mill
of two horsepower and makes only 200 lbs.
per day affords his sugar in the market at
cts per lb., the planter who works with
steam-mill of 40 horsepower, other things
can afford his sugar at three
or four cents per pound.
1t seems to me that the most essential
qualification for planter, especially in this
country, where we are one day up, and
another day down, and the next day we hard
ly know where, is to be able to adapt his
means to circumstances. Although l would
not advise man in carrying his wheat to
mill to put his grain in one end of the bag
and stone in the other, because his father
did so, yet sometimes, when have seen a
native carrying a stone on one end of stick
to balance a load on the other end, | have
thought that, under the circumstances, per-
haps, it was the best way.
So let those who have been brought up in
sugar making countries, not condemn way
of working because it is different from what
they were learned neither let those despair
who are new beginners, because they do not
know all the established rules in old countries.
but let each man learn the point to be arrived
at, and use his wit andin genuity in getting
there.
The lined juice should be prepared in this way.
Mix up some fresh cold juice with lime you would
mix it with water for white wash, and after it has
settled which it viii soon do, the clear liquor.