viii CONTENTS. 



CHAPTER V. „.„„ 



PAGE 



Cane-mills. — Three-roller Mill. — Fletcher-Le Blanc Four- 

 roller Mill— Mirlees' Four-roller Mill,— Skegels' Mill.— 

 De Mornay Mil]. — Hj'draulic Attachment, etc. — Double 

 Crushing. — Maceration, — Diffusion 75-84 



CHAPTER VI. 



Cane-juice. — Composition, — Tempering. — Use of Lime. — 

 Phenol-phthalein Test for Lime. — Clarifying. —Forma- 

 tion of Scum. — Treatment of Scum. — Filter Presses. — 

 Composition of Filter-press Cake, — Uses of the Cake. — 

 Value of Cake 85-97 



CHAPTER VII. 



Manufacture of Sugar, — Inversion. — Open-fire Process, — 

 Steam Pans. — Muscovado Sugar. — Vacuum Pan. — 

 Method of Operating. — Triple Effect. — Centrifugals, 

 — Production of High-class Sugars. — Use of Sulphur. — 

 Carhonation. — Phosphoric-acid Process. — Animal Char- 

 coal 98-116 



CHAPTER Vin. 



Hydrometers or Saccharometers, and their Use . . . 117-121 



CHAPTER IX. 



■Molasses. — Production, Composition, and Uses. — Recovery of 



Sugar from Molasses 122-126 



CHAPTER X. 



Fermentation. — Nature of Ferments. — Conversion of Cane 

 Sugar into Alcohol.— Setting up Wash. — Yield of Alco- 

 hol.— Distillation.— Forms of Stills 127-136 



Table of Temperature of Steam under Various 

 Pressures 137 



List op Elements, with their Symbols and Com- 

 bining Weight's 138 



Table of Densities, etc. , of Saccharine Solutions, 139, 140 

 Index 141-151 



