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collected is boiled and put into the cooler, it must be stirred about briskly with a stirring stick (which may be made like a small paddle) until it grains, when it may be left (if the business has been well done) until another third of the liquor has been boiled and put into the cooler, it must then be moved about with the stirring stick until the whole is well mixed; when it must be put into moulds, earthen would be best, but wooden moulds may be made to answer the purpose, by nailing or pinning four boards together, so shaped as to make the mould one inch diameter at bottom, and ten or twelve inches at top; the length may be two feet or two feet and a half,--these moulds must be closely stopped at the small ends with old course linen or some such thing, and set up with something to stay them; the sugar must then be taken from the cooler and poured into the moulds--next morning the stoppers must be taken out and the moulds put on troughs or some vessel to drain their molasses.--In the evening the loaves must be pierced at the small ends, to make them run their syrup freely--this may be done by driving the wooden pin (shaped like a marling-spike) three or four inches up the loaf; after which they must be left to drain their molasses, which will be done in a longer or shorter time according as the sugar has been boiled. No part of the business requires attention than granulating or graining the sugar in the cooler, and afterwards frequently observing the state it is in. If too thick, it may be remedied by boiling the remaining liquor lower than that which was boiled before: If too thin, by stirring the cooler again, and boiling the remainder of the liquor higher or more. A SUGAR BOILER. Philadelphia, August 21, 1789.