SUGAR AND SUGAR MAKING. 105 
Or “ McCracken’s Patent Evaporator’”’ may be employed 
in place of the worm or coil. These evaporators have 
the property of boiling with immense rapidity, requiring 
comparatively low pressure of steam, say 80 lbs. to the 
square inch, thus uniting in themselves those properties 
which constitute the best sugar apparatus, viz., great 
speed with low temperature. With the ordinary coil, 75 
and 100 lbs. are the usual figures. ‘This system is shown 
at Figure 15, of which A A is the pan, of iron or copper ; 
Fig. £5. 
B, the evaporator, consisting of a case, or cylinder, full 
of tubes, into which the steam enters, and surrounds the 
tubes; Cisthe steam pipe from the boiler; D the condense 
water pipe, and KH the cock where the sugar is discharged. 
By means of this system the pipes are surrounded by the 
steam, instead of surrounding or containing it, as in the 
old way ; and so the juice flows into those pipes both at 
5x 
