Journal . ning 998n9 per cent, of real cane sugar, and one ofpulver, 99*922 per cent. Some interesting photo-graphs are shown of sugar cane plantations, raw canesugar factories; interior and exterior views in theFiji and Sandwich Islands and West Indies; canemills, small size for the East Indies and larger size ingeneral use in West Indies : Fryers concretor, formaking concrete sugar; Wetzels pan used for concen-trating raw cane juice : four views of the SankeySugar Befinery, and several of places in the WestIndies. Photographic views are shown of the sugar mite(acarus sacchari) considerably m
Journal . ning 998n9 per cent, of real cane sugar, and one ofpulver, 99*922 per cent. Some interesting photo-graphs are shown of sugar cane plantations, raw canesugar factories; interior and exterior views in theFiji and Sandwich Islands and West Indies; canemills, small size for the East Indies and larger size ingeneral use in West Indies : Fryers concretor, formaking concrete sugar; Wetzels pan used for concen-trating raw cane juice : four views of the SankeySugar Befinery, and several of places in the WestIndies. Photographic views are shown of the sugar mite(acarus sacchari) considerably magnified, and also ofa sugar cane in bloom, and a cabbage palm. The acarus sacchari is almost always contained inunrefined sugars, and the average number per poundhas been estimated as upwards of 100,000. Filtra-tion through the bag niters removes the creaturealong with other sedimentary matters. Its food con-sists chiefly of nitrogenous matter contained in thecoarse sugar. The illustration below shows the. magnified form of the sugar mite. It is only seen asa very minute moving speck on the surface of asolution of raw sugar. These insects are the cause ofthe grocers itch, from which those workmen whohandle the raw sugar suffer. Stiff & Co., Kedcliff Street, Bristol (Xo. 915).— Specimens of starch and other products obtainedfrom rice. GB01 T XI.—MISUELLAXEOl\ Lager Beeb Co., Limited, 14,Brown Street, Manchester ; Brewery, Wrexham ().— This firm exhibits samples of the welt knownlager beer so largely consumed on the (ontinent andin the United States, and which is now enjoying con-siderable popularity as a beverage, especially in thelarger towns of this country. It is produced by thesystem of bottom-fermentation (Untergiihrung)followed by the Bavarian brewers, in contradistinctionto that of top-fermentation generally adopted in this Do-. 31, THE JOURNAL OF THE SOCIETY OF CHEMICAL INDUSTRY, country. The mashing process differs only indetail from th
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectchemist, bookyear1882
