S U G

SUG

( 347 )

for about 36 hours undifturbed. The greenfyrtip as it is called, or that which falls duringall this time, is carefully collected and keptapart from the coarfer fyrups. It is brownifh,but free from any burnt tafte, and is ftill veryrich in faccharine matter. It is ufually mixed incertain proportions with the raw fugar in thenext boiling, fo that in fadt the contents ofevery boiling confift of raw fugar and the fy-r.ups of previous operations in regular fuccef-fion.

The fugar from which the green fyrup hasfubfided is now of a better colour, and muchpurer than the raw fugar, but it is brought toits higheft degree of purity by claying.

A mixture of pipe-clay and water is thenpoured on the furface of the mould and al-lowed to remain for four or five days, duringwhich the clay dries, fhrinks, and at laft readilycomes oft' in a folid cake. In general two moreclays are added fucceffively at the fame inter-val. If the loaf is examined in different periodsof the claying, the upper, or broader end, willbe found hard and white, and the brown treaclyfyrup which it is the object of claying to getrid of, will be feen gradually fettling towardsthe point of the loaf, and at laft will be totallyexpelled and fall into the pot below. A fineloaf therefore is not confidered as perfectlyclayed till the lower part fully equals the upperin whitenefs. There is all'o confiderable differ-ence in the colour and finenefs of the fyrupduring the fucceflive clayings, that of the firilclay being in this cafe the coarfeft; and theothers much purer, for the two laft clays areonly employed in cleaning the very point of theloaf, fo that the fyrup from thefe mull; containa good deal of pure fugar which the moifturefrom the clay has dillblved before it reachesthe fyrup. When the claying is compleatedthe moulds are left undifturbed for a day ortwo, after which the loaves of fugar are turnedout, and are then folid, white, and pure. To drythem compleatly they are put for three or fourdays in a fmall chamber heated by a ftove foftrongly that a perfon unufed to it could hardlyremain in for half a minute, and here the fugaris rendered much more hard, white, and beau-tiful. It is then taken out, and is fit for lale.

All the fyrups and runnings from themoulds are more or lefs rich in fugar, and areall treated in a fimilar manner with :the rawfugar, to make loaves or lumps of inferior qua-lity, and the Fyrups from thefe again areworked as before for a ftill coarfer kind. Thejnoit ordinal y loaves are called bajlards and are

made entirely from the green or firft fyrups ofthe coarfer loaves, without any admixture ofraw fugar. The baftard loaves require moreheat than the finer forts, the treacly part beingmuch more vifeid, and they remain longer onthe moulds before claying. They are alfo onlyllightly clayed, for the runnings from thefeform common treacle, the price of which is fomuch inferior to any folid fugar, howeverbrown, that it is an objedl to the manufacturerto leave as much treacle as poffible in thecoarfer loaves, confiftently with giving them afaleable colour and grain. Hence the textureof thefe loaves is much fofter and more open,and the grain loofe. The lower part of thebaftard loaves, which is much more difcolouredthan the upper, even after claying, is cut off,and when ground it forms the moft ordinarykind of moift fugar, and the upper part of thefame loaves forms the common moift fugar.But the fineft white moift fugar is clayed muf-covado, prepared in the French manner in theWeft Indies, as already mentioned.

Sugar Camly.

Sugar candy is fugar brought to a regularform by flow cryftallization. The managementof it differs confiderably from that of loaffugar. To prepare it the fyrup is clarified asufual, and boiled down to a certain point, butnot fo much as for making loaf fugar. It isthen poured into large oblong moulds or boxes,into which a light frame is previoufly fixed,holding ftretched from one end to the other anumber of cords of packthread. The mouldfilled with fyrup, is then put into the dryingftove, and fuftered to remain undifturbed for aconfiderable time, during which the fugar gra-dually depofits in cryftals around the threads.The mould is then removed, and the frame islifted out, with every thread thickly and verybeautifully encrufted with the candy, and isafterwards drained to free it from the adheringfyrup. Sugar candy differs from common fugarin being much 'harder and tranfparent. Thebrown fort cryftallizes full as regularly as thewhite, but becomes clammy and deliquefeent ina damp air, whereas the white candy remainsalways dry. On account of its fuperior hardnefsit is lefs eafily folubie than the loaf fugar, andappears to have much lefs tafte, but it has fullas ftrong a body of fugar, and would be excel-lently calculated for preferving all vegetablefood, if the price was lower. The foie differ-ence between the white candy and the fineftloaf appears to be in the form, which in thecandy is the natural faline form of fugar, but2x2