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There is also a peculiarly fascinating apparatus known as a vacuum-pan, peeping into which, through a little tale window, a species of brown porridge transforms itself into crystallised sugar of the sort known to housekeepers as "Demerara" under your very eyes; and another equally attractive, rapidly revolving machine in which the molasses, by centrifugal force, detaches itself from the sugar, and runs of its own accord down its appointed channels to the rum distillery, where Alice's Dormouse would have had the gratification of seeing a real treacle-well.
After the concentration has proceeded far enough, the action of the heat is suspended, and the reddish-brown, oily-looking liquid is drawn into the vacuum-pan till it is about a third full; the concentration is completed by boiling the juice in vacuo at a temperature of 150 degrees, and even lower.
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