Indiana American. [volume] (Brookville, Ind.) 1833-1861, 1857-05-15


prevents capitalization, causing an
eventual large yield of moIasses, and
. small return Of sugar. On arriving
at 225 'as the boiling point the contents
Of the clari6er should be passed &c
the concentrator, when no filtration
Is appealed 10, and there finished a.
shall hereafter DO directed.
2. The Juice may be boiled so as 70
part with a part Of its water, by sim.
| ply adding small amount Of the
cream Of limo before being clarified
| II should then be received In the clar.
ifer, and there may be added tho al.
bumcn mixed with small quantity
Of cold liquor from previous clarifica.
tons, and quantity OF fresh burned,
and finoly ground bonc-black This
will not only remove large portion
of the color, but will take away the
peculiar taste and odor Of the juice,
causing IL TO resemble the flavor of a
solution Of loaf sugar, rather than
that Of cane juice. When the bone.
black Is used In clarifying, IL will rise
10 tho surface In q thick scum, bring
ing with Il all the matters held in me.
chanical suspension in the fluid, as
well as portions Of wax, fecula, etc,
separated by the operation. The
whole quantity should then pass into
q filter, which viii retain tho bone
black and tho other coagulated foreign
matters, and deliver tho clean liquor
for the concentration.
CONCENTRATION.
The clarified liquor from either OF
the above processes should be boiled
over rapid fire, until so much water
is parted with as viii cause the Their
momoter immersed In the mass TO rise
to 240'. At this point II should be
discharged into tho cooler There
are various methods Of arriving at
the proof point, as il Is technically
termed, or point at which the sugar
Is supposed TO be finished in the con-
ccntrator. Some insert a ladle, and
then by blowing suddenly against il
with the mouth, tho concentrated syr-
up Is thrown out opposite each hole Of
tho ladle in little globule, the size Of
which decides when the proof point
has been attained; others insert cold
stick into the syrup, take a small
quantity on the thumb, touch il and
link IL with tho middle finger, and
the length Of the thread thus drawn
out, and the manner Of the curl Of lis
point, when broken, decide the proof
point. But an ordinary sugar-house
or gun barrel thermometer, inserted
in the concentrator, Is much the bettcr
implement 10 be used by the inexper-
fenced manipulation, as the point of
concentration at similar temperatures
must always be equal, being decided
by tho amount of water evaporatcd
from the mass. After the concentra-
ted syrup Is received in the cooler, II
should DO permitted to remain at rest
until slight crust Of sugar Is formed
on the side and tho bottom; this sho'd
then be scraped of by wooden spat-
ula, and the mass stirred until homo
geneous. BY this times second charge
will be ready from the conceutrator,
which should be similarly treated; and
after the third charge Is received, tho
filing may be complete. From the
cooler then II Is transported into tho
moulds, which hold about 80 lbs. a.
piece. In q short time the inner sur
face of the mould will be covered
with coating Of sugar or taft. This
should be scraped of by the up and
down action Of wooden sword or
hauling knife, as il Is technically ter
med, with fiat, chizel-like end, and
stirred in the mass. The next morn
ing, II will DO found 10 be solid. The
stop should then be removed from the
point or nose Of the mould, and IL
should then be placed upon the drip
ping pot, and stood I'M warm situa.
ton; the syrup occupying the spaces
between the crystals In the mould will
slowly pass out this opening into the
pot beneath, leaving the sugar dry
and Of brown color. This may oc-
cupy more or less time, entirely do
pending on tho warmth Of the atmos-
phere surrounding IL. II II Is only
desirable TO make brown sugar, here
tho process ends, and the syrup which
is run into the pot may DO used as mo-
lasses. The sugar may be removed
from the moulds, and the wet ends Of
tho noses Of the bastar moulds may
be placed in manner 10 purge them
selves of thor excess Of syrup. II,
however, IL Is desirable 10 improve the
quality Of the sugar, 1t may be done
while In the mould.
II will be remembered that the col
oring matter Of sugar Is always resi-
dent upon the surface Of is crystals,
and does not imbue their mass; there.
fore, after the green syrups have run,
and the loaf Is supposed 70 DO dry,
or nearly so, the upper surface Of tho
sugar TO tho depth Of one inch may
be scraped of and mixed with small
quantity OF water, 10 the consistency
Of thick cream. This may be poured
back on top of the mould, and tho
mould replaced on top Of tho pot
The aqueous portions Of this magma
will slowly pass down between tho
crystals, removing the coloring matter
from their surfaces In part, and do
posit itself in the pot below. This
kind Of syrup Ia called seconds, and
after II has all run, leaves the sugar
frightened in color. II il be- desired
10 make the loaf white, white syr-
up, made from loaf sugar, being G fully
saturated solution. should DO poured
on top of the mould, stirring and mix
ing whit the loose sugar from the
magma. This in passing down through
tho mould will remove the color, leav-
ing tho crystals white, and without
materially lessening tho weight. as Il
takes up coloring matter and deposits
a A sxor 80 A Enar .nattfxf .,rox.tanat..