Consequently, 1,000 grains of lime will require 209.50 grains of carbon to convert them into carbonate of lime; and as we have seen that the abstraction of 24 from 100 grains of sugar convert them into gum, it follows, that the abstraction of 209.50 grains would have a similar effect on 87,000 grains, or about 15 lbs. of sugar, which, being converted into gum, would prevent the crystallisation of several times its weight of sugar; and this is the cause of the formation of molasses.  The loss of sugar is not the only bad consequence of the use of lime, as the greater the quantity of gum in the liquor, the more it must be boiled—­the more it is boiled the darker it gets—­and the higher the temperature at which the skip is struck, the smaller the grain.  The following is a good proof that lime dissolves albumen, and becomes converted into chalk:—­Take a spoonful of syrup out of the tache of any estate on which the liquor is tempered cold; it will be found filled with small flakes; these are albumen set free from its solution in the lime by the conversion of the latter into carbonate of lime, and coagulated by heat.  It is perfectly possible to temper liquor, so that scarcely any uncrystallisable sugar will remain; but planters do not like this; they must have molasses for the still-house; they could, however, boil low, by which the grain and color would be improved, and plenty of uncrystallised, although not uncrystallisable, syrup would be left to take the place of molasses.

I think I have now fully proved the following facts, viz.:—­That the use of lime in sugar-making is not to neutralise an acid; that if acidity be present, the application of lime is injurious; that its action on gluten, albumen, wax, resin, and chlorophyle is equally so; that by decomposing the sugar and forming gum, the quantity of molasses or uncrystallisable sugar is much increased, whereby high boiling is rendered necessary, with its consequent heightening of color and injury to the grain of the produce, and that therefore it is perfectly unfit for the purpose of tempering cane-juice.

Messrs. Thomas Begg and Co., of London, have procured from E.F.  Telchemacher and J. Denham Smith, an analysis of one gallon of ordinary plantain juice, and one gallon of Ramos’ prepared plantain juice “for the purpose of ascertaining whether any substance can be used which, in conjunction with water, will answer as a substitute for the plantain juice in the receipt which accompanied the samples.”  The chemists say they find that one gallon of ordinary plantain juice holds in solution;—­

  Extract similar to tannin 25.60 grains
  Vegetable extract and fatty matter 57.70 "
  Carbonate of potash 150.40 "
  Muriate of potash 33.60 "
  Muriate of soda 2.00 "
  Silica 1.20 "
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  Contents of one imperial gallon 270.50 grains