pay tg om A A ie Wet : wa ME Satin 
ry - ‘ > Eeee ‘ yo 
232 REPORT OF THE COMMISSIONER OF AGRICULTURE. 
added. It is pee that if the osmotic action is complete the liquid. 
drawn off will be half as sweet as cane juice. It has now reached 
fresh chips in two, and again equalization takes place. Half of the 
sugar from one was brought into two, so that it now contains 14 por- 
s 
oe a 
tions of sugar, dissolved in 2 portions of liquid, or the liquid has © 
risen to 3 of the strength of cane juice. This liquid having ? strength 
passes to three, and we have in three 1} portions of liquid, or after 
the action has taken place the liquid in three is ¢ strength. One 
portion of this liquid passes to four, and we have 1$ portions of 
sugar in 2 portions of liquid, or the liquid becomes 33 strength. One 
portion of this liquid passes to five, and we have in five 1,7; portions 
of sugar in 2 portions of liquid, or the liquid is $4 strength. It is 
now called jwice, and is drawn off and subjected to the processes of 
the subsequent operations of the factory. From this time forward 
a cell is drawn for every one filled. 
Caer Glcp cal eel l Gene de 
pajal2lsja|s|a|s 8 | 9 |10) 31] 22 
| H 
b 4 w | | | 
2|w] 1 ei Pantie | 
3 iw] 1 l j | | 
4°) aw fl 1 1 | 
5) wid 1 14 es | | 
Gilesetle deuce dank arty | 
mw | oat Aaa i| 4 5 Be Pha te | 
8 will th ofeite pe hel aiid iedeaties 
| 9) Jwawal d ij Ny We Yah el 1a) fic) | 
10 wg fh Dearie] PR AMC hand) Teg) NUN 
11 Ww Ly.4 ogh ale ipeal 1 i 
13 Ww i Pa 1 i Fe | Te Va 
13) 7 | Stari: es ore 
at Lacy |tadeal e-12|a lea 
5 | | | W | | | | 
16H pat cal al | j wea dd Le 
ey 1 UN ede fe 7) Wil fem ole 
ASHP He oh al MPa le dy will] 
1he)y (Us fame | esos Oeiee FST esl Rey bia aks wi | 
Page) RSTO be Ts Tea fe Th Set Ua at fat! w i 
1c “veg, vel wales: WY Aelia oa(iell tal tad 1 | 
| 22 Wf 1 ep Ei i At j | 
23 aed! Wealth esi ceel Te alba j | 
| 24 wast dot at oD eee “iat 
rey a bart Wee Tae ae Re he ee 
FAPCRO Praise ecm 
| 27 reat | Ww | | 
ieee [yal Mil epislerh eat eed 
2a). } i) hy pee | MiP Ba Pa 
| } | | 
Throughout the operation the temperature is kept as near the boil- 
ing point as can be done conveniently without danger of filling some 
of the battery cells with steam. Diffusion takes place more rapidly~ 
at high than at low temperatures, and the danger of fermentation, 
with the consequent loss of sugar, is avoided. The prees will be | 
readily understood from the above diagram, in which the columns 
represent the cells of the battery, the numbers at the left the num- 
ber of diffusions; w, water; 1, liquid in the cells, or passing through 
them, and 7, juice to be drawn. 
INVERSION OF SUGAR IN THE DIFFUSION CELLS. 
. In the experiments at Fort Scott in 1886 much difficulty was ex- 
perienced on account of inversion of the sugar in the diffusion bat-_ 
tery. The report shows that this resulted from the use of soured 
cane and from delays in the operation of the battery on account of 
the imperfect working of the cutting and elevating machinery, much- 
of which was then experimental. Underthe circumstances, however, 
