. Something about sugar; its history, growth, manufacture and distribution . THE MANUFACTURE OF RAW SUGAR 25 the furnaces are returned to the fields as fertiHzer, so that very-little is lost. PURIFICATION The juice as it comes from the mills contains impurities suchas dirt from the fields, small pieces of cane stalks and other for-eign matter, besides salts, gum, wax and albumen. It is neces-sary to remove as many of these substances as possible, andthis is where the chemists work begins. So long as the juice is confined in the living cells of the caneit does not quickly ferment, but when libe
. Something about sugar; its history, growth, manufacture and distribution . THE MANUFACTURE OF RAW SUGAR 25 the furnaces are returned to the fields as fertiHzer, so that very-little is lost. PURIFICATION The juice as it comes from the mills contains impurities suchas dirt from the fields, small pieces of cane stalks and other for-eign matter, besides salts, gum, wax and albumen. It is neces-sary to remove as many of these substances as possible, andthis is where the chemists work begins. So long as the juice is confined in the living cells of the caneit does not quickly ferment, but when liberated it rapidly un-dergoes such change. Therefore no time is lost in arresting thisaction. The juice is pumped to the top floor of the mill and therea solution of milk of lime is added in sufficient proportions toneutralize the acidity. The mixture is then heated in closedtanks under pressure to 215 degrees Fahrenheit. The heatcauses the lime to combine rapidl}^ with the gums and salts inthe juice, and the albumen to coagulate. The hot juice is then run into large settli
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1917
