, 1877-03-10

Gu Win inc use OF steam machinery YoI
manufacturing and other purposes, their
mode of making sugar is somewhat primi-
tive. We subjoin an interesting descrip.
ton of the processes, for which we are
indebted to Mr.. Scarth's account of a
twelve years residence in China: every
village has its series of sugar-mills, rude.
but efficient constructions. The cane 10
pressed between two perpendicular granite
cylinders, one being turned by oxen. giving
q motion to the other by means OF cogs
cut in the granite, and shOd with hardwood
at each cog. The cylinders are supplied
with cane by q man, who stands in q hole
cut IN the ground and this hole 10 stuffed
with straw, and makes a comfortable wAran
berth for his legs. The cane 10 passed
twice through the cylinders, and the juice
expressed is collected in a tub sunk into
the ground at the eide Of the press. Four
bulIOcks are yoked abreast to the lever
beam which turns the press,-the largest
animal being on the outer part of the
circle, aud the smallest on the inside :
teams of assorted sizes wait in readiness
as relays. The sugar boiling-houss is
close by the mill, and the FIRE is fed by the
refuse cane. There must be . great losa of
sugar from zane being 90 impertectly
pressed, owing to the Vudeness Of the ma
chinery, and much might be made out OF
what is now wasted. The Chinese do not
appear to make any spirits from the sugar
at any rate, none is offered for SAls, as
assuredIy would be the case, it the manu-
~facture were carried on"
Let us enter a boiling-house and see
what is going on. Ia g low cottage build
ing we fnd . cloud of steam filing the
room, though it has the means OF escape
by a large hole in the roof. The place
would be unbearable il the FIRE were in-
side. but the Chinese know their climate
too we'll for that. and supply the fuel from
the exterior. The boiler lie Of triple con-
structiou, and each pan spreads from q
common centre, like q clover leaf. The
first par nearest the door receives the SUE
gar direct from the tub at the press ; it
boils fercely up, and iS carefully skimm-
ed from time to time by a muscular work.
man with a species Of long-handled ladle.
When he 10 satisfied with this part OF his
work, he takes up a little of the boiling
sugar on HE finger from tho third or last
pan. One application is not enough; he
watches intsntIy the cakisg of the sugar,
as he blows the end of the finger on which
it is, and after two or three attempts at this
strange ordeal by touch, he seems to think
the boiling 10 complete. The workman
now ladies out the hot syrup, and pours it
into u shallow case, about six feet by four.
until he has nearly emptied the pan.
Before it is quite empty, however. he re-
plenishev it from No. 2 pan, filling it from
No. l, 80 that the sugar juice uudergOes
three successive boilings.
1.-THE syrup, spread out on the shallow
case, 10 OF q rich dark brown, and 10 just
now covered with 9 number Of email Jumps.
What could these be 7 The man had been
seen to put d little lime into No. l pan, IN
order to correct the aeidity of the sugars
and he also put some grease into No.
pan, but that was to keep the boiling
down, and perhaps to make the syrup boil
more strongly below the grease he has
not however, been seen to put in Jumps
of any kind, though his proceedings
have been carefully watched. Evi.
IDENTIFY some boys, who were present, had
taken advantage of the boiling syrup to
cook something for themselves. They rush
at the Jumps with their chopsticks, for
the syrup is too hot for their unpractised
fingers, and they must be cautious, even