from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Alternative spelling of sugarhouse.
from the GNU version of the Collaborative International Dictionary of English
- n. A building in which sugar is made or refined; a sugar manufactory.
from The Century Dictionary and Cyclopedia
- n. A manufacturing establishment in which saccharine juices are extracted from cane, etc., and treated to make raw sugar.
Sorry, no etymologies found.
After that he left the sugar-house and went across to the cottage.
Nothing is wasted in a sugar-house; the trash that remains after the canes are pressed, when dried, assists as fuel in heating the furnaces; the sweet refuse water that runs off from the still is eagerly drank by the oxen, who always seem to fatten on it.
On doubling the point of the bank, we came upon a small white church, with some venerable trees near it; beyond that was the house, with a long veranda, supported by white columns; and still farther on, the sugar-house, and the pottery and brick-work.
The steam-engine, besides the rollers in the sugar-house, moves several saws; so that she has the advantage of having her timber prepared almost without expense.
The orthodox mixture for the composition in the printing office where the writer of this was the "devil" forty-seven years ago was "a pint of sugar-house molasses to every pound of the best glue, with a tablespoonful of tar to every three pints and three pounds."
If the wind whistled afar, the boiling-place was in a sheltered nook; if the rain poured down, or the snow-flakes fell without, we were protected by the sugar-house or shed; if the day was cold the fire was warm; _and the heart of a youth is never cold_.
Next the sugar-house is put in order, the arch is mended, the kettle or pan washed out, and all necessary preparations are made for boiling.
The buckets are stored in the loft over the shed, or at the barn or in the sugar-house, where they were carefully laid away after last year's season was over.
Put two handsful of hops into three pints of water; let it boil to one quart; when cold, strain it on to a pint of best flour, a table-spoonful of salt, half a pint of sugar-house molasses, and a tea-cup of good yeast: as it rises, skim off the top several times, when the yeast looks white bottle it up tight and it will keep for several weeks.
We visit next the sugar-house, where we find the desired condiment in various stages of color and refinement.