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Updated: July 6, 2026
It is pure raw sugar, obtained direct from the cane-juice, without any secondary process of decoloration or solution, and by which all necessity for any subsequent process of refining is entirely obviated.
The toddy contains a large proportion of saccharine, without which the vinous fermentation could not take place. This is procured by evaporation in boiling, on the same principle that sugar is produced from cane-juice. The syrup is then poured into small saucers to cool, and it shortly assumes the consistence of hardened sugar.
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