EMILY.

Pray, in what manner is sugar obtained from the sugar-cane?

MRS. B.

The juice of this plant is first expressed by pa.s.sing it between two cylinders of iron. It is then boiled with lime-water, which makes a thick sc.u.m rise to the surface. The clarified liquor is let off below and evaporated to a very small quant.i.ty, after which it is suffered to crystallise by standing in a vessel, the bottom of which is perforated with holes, that are imperfectly stopped, in order that the syrup may drain off. The sugar obtained by this process is a coa.r.s.e brown powder, commonly called raw or moist sugar; it undergoes another operation to be refined and converted into loaf sugar. For this purpose it is dissolved in water, and afterwards purified by an animal fluid called alb.u.men.

White of eggs chiefly consist of this fluid, which is also one of the const.i.tuent parts of blood; and consequently eggs, or bullocks' blood, are commonly used for this purpose.

The alb.u.minous fluid being diffused through the syrup, combines with all the solid impurities contained in it, and rises with them to the surface, where it forms a thick sc.u.m; the clear liquor is then again evaporated to a proper consistence, and poured into moulds, in which, by a confused crystallisation, it forms loaf-sugar. But an additional process is required to whiten it; to this effect the mould is inverted, and its open base is covered with clay, through which water is made to pa.s.s; the water slowly trickling through the sugar, combines with and carries off the colouring matter.

CAROLINE.

I am very glad to hear that the blood that is used to purify sugar does not remain in it; it would be a disgusting idea. I have heard of some improvements by the late Mr. Howard, in the process of refining sugar.

Pray what are they?

MRS. B.

It would be much too long to give you an account of the process in detail. But the princ.i.p.al improvement relates to the mode of evaporating the syrup, in order to bring it to the consistency of sugar. Instead of boiling the syrup in a large copper, over a strong fire, Mr. Howard carries off the water by means of a large air-pump, in a way similar to that used in Mr. Leslie's experiment for freezing water by evaporation; that is, the syrup being exposed to a vacuum, the water evaporates quickly, with no greater heat than that of a little steam, which is introduced round the boiler. The air-pump is of course of large dimensions, and is worked by a steam engine. A great saving is thus obtained, and a striking instance afforded of the power of science in suggesting useful economical improvements.

EMILY.

And pray how is sugar-candy and barley-sugar prepared?

MRS. B.

Candied sugar is nothing more than the regular crystals, obtained by slow evaporation from a solution of sugar. Barley-sugar is sugar melted by heat, and afterwards cooled in moulds of a spiral form.

Sugar may be decomposed by a red heat, and, like all other vegetable substances, resolved into carbonic acid and hydrogen. The formation and the decomposition of sugar afford many very interesting particulars, which we shall fully examine, after having gone through the other materials of vegetables. We shall find that there is reason to suppose that sugar is not, like the other materials, secreted from the sap by appropriate organs; but that it is formed by a peculiar process with which you are not yet acquainted.

CAROLINE.

Pray, is not honey of the same nature as sugar?

MRS. B.

Honey is a mixture of saccharine matter and gum.

EMILY.

I thought that honey was in some measure an animal substance, as it is prepared by the bees.

MRS. B.

It is rather collected by them from flowers, and conveyed to their store-houses, the hives. It is the wax only that undergoes a real alteration in the body of the bee, and is thence converted into an animal substance.

Manna is another kind of sugar, which is united with a nauseous extractive matter, to which it owes its peculiar taste and colour. It exudes like gum from various trees in hot climates, some of which have their leaves glazed by it.

The next of the vegetable materials is _fecula_; this is the general name given to the farinaceous substance contained in all seeds, and in some roots, as the potatoe, parsnip, &c. It is intended by nature for the first aliment of the young vegetable; but that of one particular grain is become a favourite and most common food of a large part of mankind.

EMILY.

You allude, I suppose, to bread, which is made of wheat-flower?

MRS. B.

Yes. The fecula of wheat contains also another vegetable substance which seems peculiar to that seed, or at least has not as yet been obtained from any other. This is _gluten_, which is of a sticky, ropy, elastic nature; and it is supposed to be owing to the viscous qualities of this substance, that wheat-flour forms a much better paste than any other.

EMILY.

Gluten, by your description, must be very like gum?

MRS. B.

In their sticky nature they certainly have some resemblance; but gluten is essentially different from gum in other points, and especially in its being insoluble in water, whilst gum, you know, is extremely soluble.

The _oils_ contained in vegetables all consist of hydrogen and carbon in various proportions. They are of two kinds, _fixed_ and _volatile_, both of which we formerly mentioned. Do you remember in what the difference between fixed and volatile oil consists?

EMILY.

If I recollect rightly, the former are decomposed by heat, whilst the latter are merely volatilised by it.

MRS. B.

Very well. Fixed oil is contained only in the seeds of plants, excepting in the olive, in which it is produced in, and expressed from, the fruit.

We have already observed that seeds contain also fecula; these two substances, united with a little mucilage, form the white substance contained in the seeds or kernels of plants, and is destined for the nourishment of the young plant, to which the seed gives birth. The milk of almonds, which is expressed from the seed of that name, is composed of these three substances.

EMILY.

Pray, of what nature is the linseed oil which is used in painting?

MRS. B.

It is a fixed oil, obtained from the seed of flax. Nut oil, which is frequently used for the same purpose, is expressed from walnuts.

Olive oil is that which is best adapted to culinary purposes.

CAROLINE.

And what are the oils used for burning?

MRS. B.

Animal oils most commonly; but the preference given to them is owing to their being less expensive; for vegetable oils burn equally well, and are more pleasant, as their smell is not offensive.

EMILY.

Since oil is so good a combustible, what is the reason that lamps so frequently require tr.i.m.m.i.n.g?

MRS. B.