. Something about sugar; its history, growth, manufacture and distribution . ries, some running the liquor over the char for a longerperiod than others, but a fair average of the time required forfilling, settling running liquors and syrups, sweetening off,washing, applying air and emptying, is eighty-six hours, theshortest time being seventy-two hours. Taking eighty-sixhours as a basis, it will be seen that the char is handled and re-vivified eighty-one times each year after making due allow-ance for Sundays, holidays and annual clean-up periods. Each time the char is handled, a certain amoun
. Something about sugar; its history, growth, manufacture and distribution . ries, some running the liquor over the char for a longerperiod than others, but a fair average of the time required forfilling, settling running liquors and syrups, sweetening off,washing, applying air and emptying, is eighty-six hours, theshortest time being seventy-two hours. Taking eighty-sixhours as a basis, it will be seen that the char is handled and re-vivified eighty-one times each year after making due allow-ance for Sundays, holidays and annual clean-up periods. Each time the char is handled, a certain amount of it isbroken into dust, and this is taken out by passing it over finescreens, and also by exhaust fans. Obviously, the amount ofdust taken out each day must be replaced by its equivalent innew char. It is estimated that the original char put into thefilters will last from five to six years before it finally becomesdisintegrated and is taken out as dust. As approximately one pound of char is required for everypound of sugar melted, it will be seen that as the liquor is.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1917
