Lime-Sulphur Concentrate. | 29 
quired, not including any for raw materials or finished product, is 
approximately 20 by 28 feet. Figure 26 shows an alternate arrange- 
ment of the same plant requiring a floor space approximately 20 by 
27 feet. The routing of the operation, as in the layouts illustrated in 
preceding figures, is indicated by lines and arrows. 
LARGE ORCHARD OR COMMUNITY PLANTS. 
Community plants, that is, those supplying concentrate to a num- 
ber of orchards and those capable of meeting the requirements of 
large individual growers, are of greater capacity than the installa- 
tions previously described. Two designs for plants of larger ca- 
pacity are shown in Figures 27 to 30 and 33 to 36, both inclusive. 
MATERIALS DELIVERED . 
SULPHUR | | 
WATER 
STORAGE 
FUEL 
SULPHUR 
ENGINE 
ms Es) 
a foes | 
HOT 
WATER 
PLATFORM a 
oO 
SULPHUR Se 
LZ 
SULPHUR Oo < 
FILTER TANK 
BARRELED CONCENTRATE ~ 
CONCENTRATE FOR STORAGE 
CONCENTRATE FOR 
IMMEDIATE USE 
HOT WATER 
TANK 
LIME 
STORAGE 
STORED CONCENTRATE 
CONCENTRATE 
DELIVERED 
Fic. 26.—Alternate routing diagram for single-cooker steam 
type of lime-sulphur plant. 
Figures 27, 28, 29 and 30 show a furnace-type plant so designed that 
either cooker can be operated separately or both may be run at the 
same time, or, if the work is properly laid out and managed, prac- 
tically continuous operation can be secured with the same crew re- 
quired for a single-cooker plant. Dimension data for plants of 600 
and 800 gallons capacity are given in Tables 2, 3, and 4. 
For continuous operation it is necessary that a program or schedule 
of operations be followed so that none of the work connected with 
one batch will interfere with any operation in connection with the 
other tank. A schedule that will afford practically continuous opera- 
tion for five hours is given in Table 5. During this time four batches 
can be prepared and handled. A boiling period of 50 minutes allows 
time for the preparation of a subsequent batch. Precaution must be 
taken, however, not to introduce the second batch too soon. It should 
be introduced 5 minutes before the first batch has finished cooking 
in order that the third and fourth batches may be prepared and 
cooked as indicated in the schedule (Table 5). 
