Bellevue gazette. [volume] (Bellevue City, N.T. [i.e. Neb.]) 1856-1858, 1858-07-15

the bottom of the kettle or evaporatng pan
Portions of the syrup are TO lbe taken out
from time to time, and allowed 10 cool, &c
see IT :, is dense enough to crystalline
1t should be about as dense as sugar.house
moIasses or tar. When j, has reached
this condition, it may be withdrawn from
the evaporating vessel, and be placed in
tube or casks to granulate. Crystals Of
sugar will begin 10 form generally in three
or four days, and sometimes nearly the
whole mass will granula,e, leaving bu,
little molasses to be drained. After il
has solidifed, it may be seooped ou, into
conical bags, made of coarse open cloth,
or of canvas, which are to be hung over
some vessel TO receive the molasses; aud
the drainage being much aided by warmth
1t will be useful to keep the temperature
Of the room at so or 80 > f. After some
days, 1t may be removed from the bags,
aud will be found to be good brown sug-
ar. 1t may now be refined by dssolving
II in no, water, adding 10 the solution some
white OF eggs, (say one egg for 100
pounds of sugar, mixed with cold water,
after which, the temperature is 10 be
raised 10 boiling, and the syrup allowed to
remain at that heat for half an hour.
Then skim and filter to remove the coag-
ulated albumen and the impurities it has
extracted from the sugar.
BY means of bone black, such as Is
prepared for sugar refners, the sugar
may be decolord, by adding an ounce to
each gallon of the Accharine solution
and boiling the whole together. Then
filter, and you will obtain nearly color
less syrup. Evaporaie this, as before
directed, briskly, to half its bulk, and
then slowly until dense enough to crystal.
ize. leaving the syrup as before in tubs,
or pans, to granulate. This sugar will be
Of light-brown color. and may now be
clayed. or whi,ened, by the usual method
tina, is, by putting it into cones, and pour.
ing saturated solution of white sugar
upon it, SO as to displace the moIasses
which will drop from the apex of the
cone when inverted. 1t is now refined
or loaf sugar.
The methods here described are the
common and cheap ones, such as any
farmer can employ. 1t may be advanlag.
eous, when operations of considerable ex.
tent are contemplated. 10 arrange a regu.
lar system of shallow evaporaiing pans
for the concentration of the syrup, similar
to those now used in Vermont for making
maple sugar.
1t is evident that no ordinary methods
can compete with those of a regular
sugar refinery, where vacuum pans are
employed, and evaporation is consequent
ly carried on at low temperature. II
the planter should raise sufficiently large
crops to warrant the expense Of such an
apparat IS on his place, he would not fail
TO manufacture large quantities of sugar
and to operate with perfect success. bat
this can be done on in Southern, Mid.
die or Western States. where extensive
frrming is common. Those who wish to
have their brown sugar clarified. can send
i, to some of the large re6neries, where
the operations may be completed, and the
sugar put up in the usual form Of white
loaves.
A very large proportion Of our agricul-
,ural people will doubtless be satisfied
with the production of good syrup from
this plant. They may obtain j, by follow
ing the methods described in the first part
OF this paper, or they may omit the lime,
and make an agreeable, but slightly acid
uIous syrup, which will be of lighter
color than that which has been limed
This syrup is not apt to crystalize, owing
to the presence of acid matter. The un-
ripe can be employed for making molass-
es and alcohol, but will not yield true cane.
sugar unless it is well matured
dg'icuitural Report q. S Patent Ofc,
1857