The liquid is boiled for a time, and then put into a cistern excluded from the light, having holes at the bottom into which long tubes of thick twilled cotton are fastened, through which the solution runs as bright as water; they all hang down into another cistern below, also kept from the light, from which it is pumped up into the evaporating apparatus--a copper vessel entirely air-tight, heated by steam and having a powerful air-pump attached to it by which all the vapour and air are removed as the syrup becomes hot; this is called a “vacuum pan” (see engraving), and by this the syrup is condensed to the proper consistence, and is put into moulds of the shape the loaf is to be, having holes at the lower part which are plugged up, the syrup as it cools forming a solid mass of crystals; these moulds are arranged in rows over a channel leading to a proper receptacle, the plugs are taken out from the holes at the bottom of each and some pure concentrated syrup is poured on to the upper part; this slowly descending filters through the sugar, carrying with it any “caramel” that may have formed, finally escapes at the hole, and runs into the cistern; this completely whitens the sugar, and gives it a brighter and coarser grain. The loaves are then taken from the moulds, dried in an oven at a gentle heat, and finally packed in paper for sale. If the pointed ends are discolored or ragged the loaf is put into a lathe (fig. 3) and the end turned to a proper figure or cut off. BREWING. Illustration: THE VATS. Illustration: FERMENTING ROOM. Illustration: ENGINE ROOM. Illustration: MASH TUN. Illustration: BOILER.