Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1867 edition. Excerpt: ... sugar, begins to penetrate the mass below, displacing the molasses, and carrying it downward. At a particular point in the cone, at which the force of gravity is balanced by the capillary attraction, this downward movement will cease, and the remainder of the sugar below that point will still be charged with molasses. But the syrup derived from the mixture of water with the "green cuttings" was not pure, so that the sugar in the upper part of the mould, although much improved in quality by the application, is not white. To render it so, and to drive out the remainder of the molasses from the lower part, the process must be repeated, but this time with a solution of pure sugar. This pure liquor could not have been used successfully at the first, because the molasses to be displaced differed from it too much in density for displacement to occur. Prepare a liquor by dissolving so much white sugar in pure water, that when boiling it will mark 32 Beaume's saccharometer, or 36j0 Beaume at the temperature of 60 F. About two quarts of this liquor, cold, should now be poured upon the surface of the sugar in the moulds treated as above described. This liquoring should be repeated two or three times at the option of the operator, or according to the purity of the sugar, and at intervals of from 12 to 24 hours, varying with the rapidity with which the liquor penetrates the mass of sugar and disappears from the surface. The drippings of the sugar, after the second application of the "white liquor," should not be allowed to commingle with the molasses which has previously drained off, but be carefully collected and set apart to be diluted to 18 Beaume, passed through the boneblack filter, concentrated, and recrystallized. If the...
