"Perhaps not, after trying it and finding how much hard work there is in sugar-making," replied his governess. "'The kettles must be carefully watched and plenty of wood brought to keep them boiling, and during the process the sap, or syrup, is strained; lime or salaeratus is added, to neutralize the free acid; and the white of egg, isinglass or milk, to cause foreign substances to rise in a scum to the surface. When it has been sufficiently boiled, the syrup is poured into moulds or casks to harden.' The sugar with which the most pains have been taken is very light-colored, and I have seen it almost white."