. Cyclopedia of farm crops. Farm produce; Agriculture. SUGAR-BEET SUGAR-CANE 599 the sugar. About 80 per cent of the water in the original juice is taken out in the evaporators. The "ett'ects," as they are called, are built in a series, usually four in number, and so connected with a vacuum pump that the heat of the first efl:ect, where the juice boils at the ordinary temperature, causes the juice in the second to boil, but under a vacuum ; the second heats the third, the third heats the fourth. The following table will illustrate this : No. effect Ste.'im Vacuum Tempera- ture °C. Po
. Cyclopedia of farm crops. Farm produce; Agriculture. SUGAR-BEET SUGAR-CANE 599 the sugar. About 80 per cent of the water in the original juice is taken out in the evaporators. The "ett'ects," as they are called, are built in a series, usually four in number, and so connected with a vacuum pump that the heat of the first efl:ect, where the juice boils at the ordinary temperature, causes the juice in the second to boil, but under a vacuum ; the second heats the third, the third heats the fourth. The following table will illustrate this : No. effect Ste.'im Vacuum Tempera- ture °C. Pounds luches 1 4-6 . . 110°C. 2 000 8-14 90°C. 3 000 16-18 80°C. 4 000 24 62-65°C. Having reached the density of about 32° Baume, the juice in the fourth eH:ect is pumped to the sulfur station for further treatment. The sulfuring of the "thick juice" takes place as with the thin juice. Having been reduced to the required alka- linity, the thick juice is then ready for filtration and boiling in the pan. Securing the massecuiic.—The pan is a large tank built of cast iron, fourteen feet in diameter and fifteen feet high on the average. It is connected with a vacuum pump in order that the boiling of the juices may take place at low temperatures without the danger of destroying the sugar. As long as the juices have been treated properly in the first part of the process, there will be no trouble in producing a good grade of sugar in the pan. In order to get a high-purity massecuite from the first pan, it is necessary to have juices of high purity to start with. The massecuite is a mixture of sugar crystals, which are formed in the process of boiling, and sirup from which all of the sugar has not been crystallized. This mixture of sugar crystals and sirup secured from the first pan is run through the centrifugal machines, revolving at the rate of 1,200 revolutions per minute. The sirup is thrown out through the fine perforations in the walls of the machine and carried
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