104 THE CHINESE SUGAR CANE. 
boiling-house to suit the new regime. A steam train will 
cost twice as much to run and keep in order as a com- 
mon train will, to say nothing of first expense; therefore, 
to make use of only so much of the steam train as is 
absolutely necessary to effect the end required must be 
an object. 
Cane juice, containing the large proportion of water 
which it does, until it is evaporated to 30° or 82° of 
Beaumé’s saccharometer, remains so lively and changes 
its position so readily in the pan, in the act of boiling 
over the naked fire, that no danger of discoloration need 
be feared, till it reaches the stage referred to; here, how- 
ever, it should be changed to the steam pans and 
finished. 
I think the reasons given are sufficient for retaining 
the old and inexpensive train, for the purpose of evapo- 
rating the juice to 30° B., after which the process may be 
continued in suitable pans having coils of copper steam 
pipe in the bottom, as represented in section at Figure 14. 
