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Taken: December 28, 2017
Caption: La Batterie
Additional Description: The last step of the cooking process occured in la batterie. The fire was built under this kettle since it required the greatest concentration of heat. The syrup was boiled to the proper consistency needed for crystallization at which time the batch was ready for "striking", or removing the contents and placing it into the cooling vats. Throughout the cooling process the syrup continued to granulate, Completely cooled, the raw sugary material called massecuite was transferred from the vats into large barrels for the final purging of molasses. The portion that drained off was usually left as molasses. What remained in the large barrels were brown crystals, or raw sugar, ready to be marketed.
Submitted: December 31, 2017.
Database Locator Identification Number: p410378
File Size: 3.062 Megabytes

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