, 1873-05-18

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through bone black or animal charcoal (bones
burnt black and ground np}. Largo iron tanks,
looking like upright steam boilers, are filed with
0,00o pounds Of bone black each. Through
this the syrup is made to trickle. A it comes
out at the bottom it is az pure and transparent
as rock crystal 4 goblet Of it looks Like pure
! water.
| ist =. 80. -
ayes, as near as possible. It Is e91 per cent
pure sugar. You might pour five gallons OF
keroEeue and smallpox patient cut into esus~
age-meat into that first tank, and tell you,: .:
Perkins. that wouldn't hayo the anghsest OBJ
lection to drinking the sy7up five hours after
ward. It's perfectly clean and purc."
How is this white transparent. s7rup made
into 6ugar2.' ~
This is simply done By taking the water out Of
it. This is accomplished by boiling it in an open
vacuum. It would boil like water in the open
air and volntilize at 212 degrees Fahrenheit, but
remove the air pressure and it will boil Ut $50
Fahrenheit $50 degrees never burns it, and th3
: sugar is white. After boiling the syrup down to
=, thick paste, it is drawn OF in pots shaped
hold dve gallons and aFs open st the large
END The small end has hole in it
tnroogh which the water runs out, leaving the
eu9nr to cEyatalize in hard white cake, such ~ .
tIse nseo 70 DO sgd in tho market. But nowadays
1ne pure "hlte sugar -loavee ara sawed up into
1eeulaf- cubic pieces of sugar. The soiled
suSar-ioaEes, or those With yellow atreaks iu
them, are crushed into 1utnps, and the sawdust
and leaVlngs are made into granulated and pull
veriZed sugar. =.
Where does the yellow sugar como from ?
Tho syrup which runs out when the whits
sugar is crystalizing-the residue ia treated in
the same manner as the original Cuban sugaE,
when al inferior sugar apd an inferior syrup re-
suit: Tho syrup grows saore impure each tina
until finally it cannot be crystalized- It is eou7
and salty This impure Of brown sugar is
shoveled into acentnugal or revolving machine.
which revolyes 1000 times per minute. This
throws out the water through strainar, leaving
the sugar quito light and mealy.
~ (which is the cheapest to use--brown sugar
or white 7" I asked Of the chemist.
Why, white. sir Brown sugar is simply pure
sugar with dirt and water in it, The cheapest
sugar to buy is white granulated sugar. It II
simply 9e]19 per cont pure sugar, while brown
cent water, and 10 per cent dirt and salts. White
refined soft sugar is 50 per cent sugar. know
some old women, b1ou ght up on brown sugar,
still stick to brown sugar, and call it sTeetef
than white sugar, but they simply dupe them
selvos- Il yoc want brown sugar, you can taks
a pound Of white sugar, pour in some watar, =
have two pounds OF it. 80
''How many kinds Of crude sugar are there ~
Th1ee-cane sugar, fruit sugar, and milk
dian coru-stalks, sorghum, beets, melons, sweet
potatoes, cocoanuts, ohestnuts, palm t1ees, birch
trees, and sugar maple. Cane sugar Ia three
times as swea: as milk or fruit sugar. Syrup
contains q good deal of fruit sugar, generated
q ETC. syp is not not
sugar smells badly, and sorghum has too much
acidity. They both contain salt, to remove .
which is very expensive. They arc things OF
the past when euga1-caue can be had reasonable
and in sufficient quantities. In Europe brown
sugar is not used; white is considered cheaper
and better" !. -