SUGAR.

1216

till * "

U)t°' Vln " any air to enter. In order to facilitate the turning of the inner tube within* lit ro < d^ W ( j tPere * s a groove in the under part, into which a little grease may be

inn^ 1 ! lenever a proof has been taken, the wooden plug must be placed in reference to thecavit tU * >e ’ as shown in fig. 1091, c, and then be turned into the position A ; when theI),,.,. ^ °f the plug will again be filled with sirup, c must be now turned back to the for-um _j™ s| tion, whereby all intercourse with the vacuum-pan is cut off; the plug being drawninto e > atll i Pl ace( i ou t of communication with the inner tube. The plug is then turneda® position B, drawn out, and the proof examined by the fingers.

T

showing the boiling point of sirup, at the corresponding atmospheric pressurewithin the vacuum-pan :—

o'! 11 * °t the mercury (inches) in one leg: of the syphon, above that in the other—

u ;t4 0-86 1-01 1-17 1-36 1-57 1-80 2-05 2-36 2-72 3-10 3-52 4-00.

?J‘?K point, Fahr.—

•p h ila 120° 125° 130° 135° 140° 145° 150° 155° 160° 165° 170° 175°.

con c e large double steam-basin, which receives several successive skippings of theHrl 1 j c , ,1 ? r ated granulating sirup, serves to heat it from the temperature of 160° or 170°, atfor ^ 11 leaves the vacuum-pan, up to 200° or thereby, before it is filled out into the moulds ;loavcg 1 " 6 tutroduced in the cooler state, it would not concrete into sufficiently compact. The

Slrm

following apparatus is used in many French sugar-houses, for concentrating» Called the swing pan, or chaudicre & bascule.. It is represented in fig. 1096, in

1096

elevation, and in fig. 1097, in ground plan. a, is the pan;b, its spout; c, the axis or pivot round which it swings,so as to empty itself, when raised behind by the chain d;e, is the furnace door; f, the passage to the fireplace andgrate g; h, h, h, side flues for conducting the smoke into thechimney.

The duly clarified, concentrated, granulated, and re-heated sirup, is transferred, by means of copper basins, fromthe coolers into conical moulds, made either of brown andsomewhat porous earthenware, or of sheet iron, stronglypainted. The sizes of the moulds vary, from a capacityof 10 pound loaves, to that of 56 pound bastards —a kindof soft brown sugar obtained by the concentration of theinferior sirups. These moulds have the orifices at theirtips closed with bits of twisted paper, and are set up inrows close to each other, in an airy apartment adjoiningthe coolers. Here they are left several hours, commonlythe whole night, after being filled, till their contentsbecome solid, and they are lifted next morning into anupper floor, kept at a temperature of about 80° by means ofsteam pipes, and placed each over a pot to receive the sirupdrainings—the paper plug being first removed, and a steelwire, called a piercer, being thrust up to clear away anyconcretion from the tip. Instead of setting the lower

;i 0n .. —— ^ ’’ . fvr cuuucuuii ” “ ..... ... ... -„ —-

r °j the inverted cones in pots, some refiners arrange them in wooden racks, with

hpon ?? ices suspended over longitudinal gutters of lead or zinc, laid with a slight slope' ^°°r, and terminating in a sunk cistern. The sirup which flows off spon- _<% s % is called green sirup. It is kept separate. In the course of two or threeaen the drainage is nearly complete, some finely clarified sirup, made from loafSse ’galled liquor by the refiners, is poured to the depth of about an inch upon thelr °ti t . eac h cone, the surface having been previously rendered level and solid by analre a( j v °i> called a bottoming trowel. The liquor, in percolating downwards, being

-or e j saturated sirup, can dissolve none of the crystalline sugar, but only the| r °rt) thp 1 ? 0 ^ 8 ^ matter ; whereby, at each successive liquoring, the loaf becomes whiter,0 lime , . e 1° l* 1 ® apex. A few moulds, taken promiscuously, are emptied from time• to inspect the progress of the blanching operation; and when the loaves appearacqui re( j as much color, according to the language of refiners, as is wanted forCes !arv *r market, they are removed from the moulds, turned on a lathe at the tips, if

to £7= toyWe

tte r pat ti<

Hi

a v s ®* for a short time upon their bases, to diffuse their moisture equally throughik 6 n transferred into a stove heated to 130° or 140° by steam pipes, where they

take t0 rema i n for two or three days, till they be baked thoroughly dry. They arei the \° Ut * of tlie stove, and put up in blue paper for sale.

the loav Ve ( ! escril)tion sugar-refining, I have said nothing of the process of clay-

es j because it is now nearly obsolete, and abandoned in all well-appointed