. The Southern States. titions so arranged as to retard theflow as much as possible, and the fumesare generated in a small furnace under-neath. This sulphuring process rendersthe juice extremely acid, and it has tobe mixed with lime to neutralize itsacidity and remove further impuritiesbefore it is cooked. This is done insquare tanks called clarifiers. From the IN THE LOUISIANA SUGAR BELT. 131 clarifiers the juice goes into the evapora-tors which consist, in a first-class house,of what is called a double effect. Thisis composed of two large vessels, likecovered pans or kettles, in which a par-
. The Southern States. titions so arranged as to retard theflow as much as possible, and the fumesare generated in a small furnace under-neath. This sulphuring process rendersthe juice extremely acid, and it has tobe mixed with lime to neutralize itsacidity and remove further impuritiesbefore it is cooked. This is done insquare tanks called clarifiers. From the IN THE LOUISIANA SUGAR BELT. 131 clarifiers the juice goes into the evapora-tors which consist, in a first-class house,of what is called a double effect. Thisis composed of two large vessels, likecovered pans or kettles, in which a par-tial vacuum is maintained. In the firsteffect the vacuum is such that the boil-ing point of the juice is 180 degrees. The juice is cooked in all these suc-cessively, the scums being carefully re-moved and its density increasing as itgoes along. In the last, the Batterieit remains until the boiling point is about250 degrees Fahrenheit. It is thendeemed to have cooked sufficiently andis emptied into coolers. The THE LAST LOAD BEFORE DINNER. and in the second it is 130 degrees. Thejuice is boiled in these two effects until itshows a density of thirty degreesBeaume, which is ascertained by meansof a hydrometer. It is then carried intothe vacuum pan proper, where the pro-cess of cooking is continued and thegranulation takes place. From the vac-uum pan the cooked mass goes into amixer and from there into the centrifu-gals, which are perforated iron bowlsthat revolve with great rapidity. Bymeans of this apparatus the drying canbQ. so quickly accomplished that thesitg-ar can be seen to change in colorwhile one is watching it. After beingdried out the sugar is ready to be packedin bags or barrels and shipped to mar-ket. In small establishments the openkettle method is generally followed, andi nstead of the expensive machineryabove described there are four largekettles called the Grand the Flam-bcajty the Sirop and the Batlcru. coagulated mass is called ciiitc ormasse-ciiiie, a
Size: 2034px × 1229px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubj, booksubjectagriculture
