MOLASSES. is the syrup, or, as it is termed in the immediate districts where it is manufactured, the mother-water, that is sepa rated from the crystals or grains of raw sugar in the process of manufacture; when the sugar is becoming dry or crystalized the syrup drops from the grains as honey does from the comb. The name molasses, in this country, is erroneously given to sugar house syrup, known as black strap, which in England is called treacle (see Sugar-house Syrup), made from the last boilings of common sugar. In France and the rest of Europe, treacle and molasses bear the name of molasses indiscriminately, with the ex ception of Germany, where they are both designated as syrup.
The quality of molasses depends entirely on the color, strength and most of all the treatment of the raw sugar from which it is obtained; consequently it is impossible to get fine, bright, clear, good flavored molasses, except from sugar of excellent quality, both in color and flavor. A strong, but in other respects unde sirable quality of molasses is obtained from clayed sugar, but it has a tendency to become acid, which, even in the best quality, can easily be detected by its tainted flavor. By strong molasses we mean that most capable of producing a large percentage of granulated sugar. The heaviest molasses, although containing much less water, and, therefore, a greater quantity of saccharine or sweetening matter, is not, as a rule, the strongest, its thickness very often being the surest sign of the presence of grape sugar and many other impurities detrimental to obtaining good granu lated sugar. The best molasses is that obtained from the first
crops collected previous to the copious periodical rains which occur where the cane is cultivated.
Molasses generally is of a dark-brown color, but the best.grades are those produced at St. Croix, Barbadoes, and Porto Rico, being of that bright amber color and clear sweet flavor so much esteemed by lovers of this cheap and appetizing adjunct to our table. It is a strange feature with molasses that its consumption is almost entirely confined to the English-speaking peoples.
The more improvements that arise in the manufacture of sugar from cane, the less molasses we shall have, because it is not nearly as profitable as to crystalize the sugar. Molasses is handled in barrels, tierces, puncheons and hogsheads which contain ap proximately 45, 80. 120, and 150 gallons. New Orleans molasses is always shipped in cypress barrels, and the new crop arrives in market about November 1st. Do not buy molasses that has had the original gauge of the hogshead changed. Only the outs are liable to change. Every grocer should have an out or ullage stick, U. S. standard, which can be procured for about one dollar, of the hardware dealers.
MOLD. (See Mildew).