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. 1848 edition. Excerpt: ... the incumbent liquor clear, it is properly tempered. If no Tempering separation takes place, it has not had temper enough, but * if the impure flocculencies rise in the liquor mixing with it and refuse to descend, there is too much temper. A little practice will make perfect in this mode of testing the proper quantity of lime to be used. I have tried it repeatedly myself and have generally found it a correct test, except when canes were in that state of acidity, or so young as to baffle entirely the art of sugar making, and 1 have invariably found, the sharp cutting of the concentrated liquor in the taiche which indicates sufficient tempering to correspond with the previous testing in the glass. But to make sure of these appearances as a guide in fixing the quantity of lime to be used, we must wait patiently until the liquor has attained a sufficient degree of heat, that is, a little above 160 .Fahrenheit; because it is at this degree of heat that albumen coagulates. Thompson, in his work on chemistry, says, that albumen coagulates at l76 of Fahrenheit; 'but I believe this is rather above the mark. By trying the liquor before it is sufficiently heated, we may conclude, in consequence of the expected separation not taking place, that, there is not temper enough, and we may add an excess of lime: whereas, if we had waited a little longer, the liquor, on arriving at the proper temperature, would have indicated by the before-mentioned appearances, a sufficiency of tempering. If much lime is required to produce the necessary separation in the liquor, be satisfied as soon as this effect begins to be apparent, as an excess of lime is always to be avoided as injurious to the colour of the sugar. According to the plan pursued by..."
