Sorghum; its culture and manufacture economically considered as a source of sugar, syrup . pen evaporators and a single vacuum pan, the laboramounted to 58 men for 18 hours per clay, or 1,044 hours per day; whilethe second estate, using a triple effect and vacuum pan, required, perday. 40 men for 13 hours, or a total of 520 hours of labor per day—asaving of labor, as will be seen, of one-half. Each factory turned outdaily 13 tons of first and second sugars. The additional expense of theplant is obvious; but if this saving may be counted upon as possible,the employment of this triple effect app
Sorghum; its culture and manufacture economically considered as a source of sugar, syrup . pen evaporators and a single vacuum pan, the laboramounted to 58 men for 18 hours per clay, or 1,044 hours per day; whilethe second estate, using a triple effect and vacuum pan, required, perday. 40 men for 13 hours, or a total of 520 hours of labor per day—asaving of labor, as will be seen, of one-half. Each factory turned outdaily 13 tons of first and second sugars. The additional expense of theplant is obvious; but if this saving may be counted upon as possible,the employment of this triple effect appears by far the most such juice as has been purified to such a degree as to yield noimpurities upon further concentration, is adaped for use in the tripleeffect, since it is impossible that these can be removed by several pans of the triple effect are connected with each other insuch way as to enable the contents of the first to be drawn into thesecond, and the second into the third, as the proper degree of concen-tration is attained in each. 358 MULTIPLE EFFECTS. 35J^ Plate XLI represents a triple effect evaporating apparatus, as man-ufactured by the Colwell Iron-Works, many sets of which are in useupon sugar plantations, as also in the manufacture of beet triple effect is the most economical method of evaporation, as it is alldone in vacuum. A general description of this apparatus is as follows : It is composed of three cast-iron vacuum pans, so arranged that thevapor generated in the first pan passes to the heating surface of the sec-ond pan, where it boils the liquor; and the vapor thus generatedpasses to the third, where it boils the syrup ; while the vapor fromthis third pan passes to the condenser, and is drawn off by means of thevacuum jiump. The fii*st pan receives its steam from the exhauststeam recipient, which also supplies the vacuum pan. By this method, there will be required only thirty-five per cent ofthe steam
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