SUG
[ 148 ]
S U G
that they work with more Care and Nicety ; that when the Liquor is in the firft Copper, the Allies they put in, are little or nothing mix'd with Lime, for fear of reddening it; and that t hey ftr'ain it through a Blanket, from the firft to the fecond Copper. , _
When it has pafs'd all the Six Coppers, 'tis laden out into a Cooler ; whence 'tis put into conical Moulds or Forms, the Tips whereof are perforated, but now ftopp'd with Linnen or other Stuff; ana fheie ranged evenly before the Furnace. When it has been a Quarter of an Hour in the Forms, 'tis cut with a Sugar-Vimfc, that is; 'tis ftirred brilkly this way and that, for Half an Hour.
This ferves, not only to promote the forming of the Grain, and the diffufing it equally throughout ; but aifo to determine the unctuous Parts of the Sugar to mount to the Top that they may be fcum'd off.
The Forms being left to ftand 15- Hours in this State, the Holes at the bottom are then unftopp'd, to give a Paffage to the Syrop, and to determine it to take that Way. When enough ot thefe Forms are fill'd, to fill a Stove, which ufualiy con- tains Five or Six hundred Forms ; they vifit the Sugar in all the Forms, to examin the Quality thereof, and to fee. if it quit the Form cafily ; that it may either have the Earth given it, as the Refiner, who vifits it, judges proper; or be melted over again, if it don't prove well.
This done, the Forms are planted, each on its Pot, with the Tip of the Cone downwards ; the Top is taken off, and in lieu thereof, they put in fome Sugar in Grain, to within an Inch of the Edge ; which Space is left for the Earth prepared for it.
The Earths here ufed, arc of various Kinds ; the good Qualities of each whereof, are, that they don't tinge the Water, that they let it filtrate eafily through, and that they don't imbibe the fatty Part of the Sugar. E'er put in the Forms, 'tis ftcep'd in Water 24 Hours ; and at length applied, in the Confidence of a Pulp.
Affoon as the Earth is on the Sugar, all the Windows of the Refining Room are {hut, that the Air and Heat may not dry the Earth. When 'tis quite dry, which ufualiy happens in nine or ten Days Time, 'tis taken off; and after cleaning the Surface of the Sugar with Brumes, and raking it up an Inch deep, and again laying it Level as before; they give it a fecond Earth-.
The Whitcnefs of the Sugar of each Form, is feen from the firft Earth ; Experience mewing, that a Second or Third Earth don't make the Sugar any thing whiter, but only whitens the Head of the Loaf; When the fecond Earth is taken off, they clean the Surface of the Sugar with a Brufh, and with a Knife loofen the Edge of the Sugar, where ir itieks to the Form, that neither the Form nor the Sugar-Loaf be damaged in taking out the latter. The Windows are now open'd, and the Forms left to ftand Eight or Ten Days to dry. While the Sugar is draining in its Forms, a Stove is prepared to receive them.
The Stove being fumciently heated, by Means of the Furnace therein, Loaves are taken out of the Forms one after another ; and fuch as are white from one End to t'other, are carry'dto the Stove, as are, alfo, the reft, after cutting off what is not white, to be farther refin'd.
When the Loaves are all rang'd in the Stove, a moderate Fire is made for about two Days, during which Time, they vifit every Fart of the Stove very carefully, to fee that every Thing is in good Order, and to repair any Thing that may go ami Is.
After thefe two Days, they fhut the Trap-Door a-top of the Building, and increafe the Fire. Eight or ten Days and Nights continu'd violent Fire ufualiy fufHce to dry a Stove of Sugar.
Wnen they judge it fufficiently done, they open the Trap- Door, and chute a hot dry Day to pound the Sugar, which is perform'd with huge, hard, heavy Wooden Peftles ; when pounded, 'tis put up in Barrels, and well trodden down as 'tis put in, that the Barrels may hold the more.
Sugar of the Sewn. This is all made of the Scums of the two laft Coppers ; thole of the former being relerv'd for the making of Rum.
The Scum deftin'd to make Sugar, is kept in a Veffel for that Purpcfe, and boil'd every Morning in a Copper let apart for that Ule. With the Scum, is put into the Copper a fourth Part of Water, to retard the boiling, and give Time for its purging : When it begins to boil, the ufual Lye is put in, ana 'tis carefully fcum'd : When almoft enough boil'd, Lime and Allom- Water are thrown in; and when 'tis ready to be taken out, they fprinkle it with a little powder'd Allom.
Sugar of Syrop. There are three Kinds of Syrops that run from Sugar. The firft from the Barrels of raw Sugar, which is the coarfeft of all : The fecond, from the Forms or Moulds after they are perforated, and e'er they receive their Earth : The third, that coming from the Forms after they have had their Earth ; which laft is the beft.^
The coarfe Syrops ffiould only be ufed for Runt • but Sugar being grown dear, Endeavours have been ufed to rnak fome hereof, and that with tolerable Succefs. They are firft clarify'd with Lime-Water, and, when boil'd, are put „_, in Barrels, with a Sugar Cane in the Middle, to make them purify themfelves. After twenty Days, a Quantity of Mat S Earth is thrown in, to make 'em caft the Remainder of the' Syrop, and fir 'em to be return'd into raw Sugar. T(J r "Dutch and German Refiners, firft taught the Wanders how to turn their Syrop into crude Sugar.
The fecond Syrop is wrought lomewhat differently : Af ter the Copper 'tis to be boil'd in is half full, eight or ten Quarts of Lime-Water are caft in : 'Tis then boil'd with a brisk Fire, and carefully leum'd : Some add a Lye, and others none. "S.Labat takes the former Method to be the better tho' it requires more Trouble and Attention. This Sugar may be Earth'd alone, or, at leaft, with the Heads of Loaves^ the dry'd Tops, and fuch other Kinds of Sugars as may not be mix'd with the proper earth'd Sugar, nor yet with the raw Sugar.
For rhe third Syrop, after boiling and fcumming it as the former, they put it inftantly into Coolers, the Bottoms where- of are cover'd half an Inch thick with white Sugar, very dry, and well pounded ; and the whole is well ftir'd, to in- corporate the two together. This done, they ftrewthe Surface over with the fame pounded Sugar, to the Thicknels of one Fifth of ah Inch; this affifling the Sugar .in forming jis Grain. When fettled; and the Cruft gather'd at the Top a Hole is made in the Cruft five or fix Inches Diameter.
By this Aperture, they fill the Cooler with a new Syrop, pour'd gently in, which infenfibly raifes up the former Cruft. When all the Syrops are boil'd, and the Cooler is full, they break all the Crufts ; and after mixing them well, put it up in Forms or Moulds. '
The reft is perform'd in the fame manner as in the earth'd Sugar, from which it only differs in that it falls fliort of its Luftre and Brilliant ; being, in reality, fbmetimes whiter and finer, tho' of a flatter and duller white.
Refimd Sugar. Crude Sugar, ftrain'd Sugar, and the Heads or Tops of Loaves that have not whiten'd well, are the Matter of this Sugar.
In a Refinery-are ufualiy two Coppers, the one ferving to clarify, the other to boil the clarify'd Liquor ; rho' they fbmetimes clarify in both, and boil afterwards. For the Operation of Refining, the fame Weight of Lime-Water and of Sugar are put in the Copper ; and as the Scum is rais'd by the Heat, 'tis taken off, and when it ceafes to rife any more, the Syrop is ftrain'd through a Cloth.
After this, 'tis clarify'd ; that is, a Dozen of Eggs is thrown, White, Yolk, Shell and all ; after having firft broke and beaten them well in Lime-Water. When the fat, and other Impurities of the Sugar, which this Compo- fition gathers together on the Surface of the Syrop, have been fcum'd off; a few more Eggs are thrown in, and 'tis fcum'd afrefli, This they repeat 'till the Sugar is lufficient- ly clarify'd j which done, 'tis again ftrain'd through the Cloth.
When taken out of this Copper, 'tis boil'd in the fecond ; which done, 'tis put out into Coolers, the Bottoms whereof are firft cover'd half an Inch thick with fine white powder'd Sugar. As loon as 'tis there, 'tis briskly ftirred about, and the Surface ftrew'd over with pounded Sugar. The reft is perform'd as in Sugars of fine Syrops, or in earth'd Sugar; only more Care and Exactnefs is uled.
Royal Sugar. The Matter of this Sugar ought to be the fineft refined Sugar to be found. This they melt with a weak Chalk-Water ; and fbmetimes, to make it the whiter and prevent the Lime from reddening it, they ufe Allom- Water.
This they clarify three Times, and pafs as often thro' i clofe Cloth, ufing the very beft Earth. When prepared with thefe Precautions, 'tis whiter than Snow, and lb transparent, that we fee a Finger touching it, even thro" the thickeft Part of the Loaf.
SuCAR-CtfWj'; This is better made of earth'd Sugar, than refin'd Sugar, in regard the former is fweeter.
The Sugar to be ufed herein, is firft diffolved in a weak Lime-Water, then clarify'd, fcum'd, ftrain'd through a Cloth, and boil'd, and put in Forms or Moulds rhat are tra- vers'd with little Rods, to retain the Sugar as it Cryftallizes. Thefe Forms are fufpended in a hot Stove, with a Pot un- derneath, to receive the SyrOp that drops out at the Hole in the Bottom, which is half flopped, that the Filtration may be the gentler. When the Forms are full, the Stove is fhut up, and the Fire made very vehement.
Upon this the Sugar fallens ro the Sticks that cro/s the Forms, and rhere hangs in little Splinters of Cryftal. When the Sugar is quite dry, rhe Forms are broke, and the Sugar taken out, candied. Red Sugar-Candy they make, by call- ing into the VefTel, where the Sugar is boiling, a little Juice of the Indian Fig ; and if 'tis defir'd to have it perfumed,
they
