Huntsville gazette., 1883-03-17

gether with small quantity of lime
cement and q few bamboo or rattan
hoops. The hot liquid is then put into
these broken jars, and q network OF
basket splints is put over each, the ends
of the splints extending in different di-
rections through the liquid to the bot
tom of the jar. If the temperature is
cold it will crystalize in about fifteen
days; if warm it requires from twenty
five to thirty days. AS it crystalizes it
adheres to the splints, the portion not
crystalizing settling at the bottom. The
jars are then placed with the bottom
part turned partly up over empty ones,
to allow the molasses to run out When
sufficiently drained, the jars are re-
moved, the hoops taken off, and with
small Ratchet the parts again broken
asunder; the candy is then removed
from the splints and spread out in the
sun to purify or bleach. 1t is then as
sorted and packed into wooden tubs
holding from forty to fifty pounds each.
Two qualities are always found in the
jars; that at the bottom being darker
and of less market value. The drainage
from these jars is then reboiled, and a
poorer quality of brown sugar is pro-
duced; from the refuse remaining after
this last process a cement is made by
mixing with lime. The process pur-
sued in the manufacture of green sugar
is as follows: The Juice is boiled in the
month of December, as it is taken
from the crushers in buckets, in one Of
the four boiling pans; a man is in at
tendance, who pours the juice from one
pan to the other. AS soon as the liquid
boils, small portion of lime is put in,
and the white of one or two eggs is
placed in the pan. After a time the
dirt and refuse come to the surface,
which is SKINNED off from time to time,
while the sugar is boiling. When sufli-
ciently boiled it is run off into wooden
cooler, about seven feet long, four feet
wide, and one foot deep; and while in
the liquid state man stirs it about
with a piece of wood about a
foot and half long, attached in the
center to handle about four feet long.
With this wooden instrument the liquid
is kept in motion until it begins to gran
ulate, and when cool enough several
men mix and rub it with their hands until
all the Jumps are bruised and the sugar
becomes a dark yellow. 1t is then
brought to the market.
The sugar principally exported to
foreign countries is what is known as
clayed sugar, and is made as follows:
When the juice is boiled to a proper
consistency, the whites of two eggs are
put into each pan, which serves as 4
clarifier. When sufficiently boiled it is
run off into conical- shaped jars which
are placed in rows either over trenchers
or empty jars. In the bottom of each
jar containing the sugar is a small aper-
ture in which is placed a whisp or bung
of straw; when the sugar has become
sufficiently granulated, the straw bung
is loosened, the portion not becoming
sugar escaping into empty jars. When
all drained, LAYER of straw is put over
the sugar, and over this thick layer of
clay. The jars are then laid away for
thirty or forty days, according to tenn
perature. The coverings are then re-
moved, and each jar will be found to
contain three qualities Of sugar, the
upper part white, the next light brown,
and at the bottom a dark brown. The
DRAWINGS are sometimes used for dis
tilling purposes.