APPLICATION OF LOVERING’S PROCESS. 21 
‘Instructions for the Domestic Manufacture of Sugar and Syrup, upon 
asmall scale, from the Juace of the Sorgho, being a Practical Applica- 
tion of J. S. Lovertne’s Process. 
For the use of persons unacquainted with the subject,.we commence 
with a brief statement of 
GENERAL PRINCIPLES. 
The juice of the ripe Sorgho is composed of 
. Crystallizable sugar, about seven and a quarter per cent. 
. Uncrystallizable molasses, about seven per cent. 
=) Acid. 
. Vegetable mucilage, or gum. 
. Coloring matter. 
. Water. 
Our object is to separate the sugar and molasses. 
The acid and mucilage prevent the sugar from crystallizing. 
1. Our first step will be to neutralize the acid in the juice by com- 
bining it with an alkali (lime). 
2. Our second step will be to remove the mucilage by the addition 
of liquid albumen (blood, eggs, or milk) to the cold juice; we then 
apply heat; the albumen, being heated, coagulates, and, rising in the 
form of scum, carries the mucilage with it. This process is called 
clarifying, and should be twice repeated at least. 
3. Having now got rid of the acid and most of the mucilage, our 
third step is to remove the coloring matter, by filtering the clarified 
juice through granulated bone black. 
But a peculiar mucz'age still remains, isseparable at a lower heat 
than about 225° Fahrenheit. 
A. Our next step will be to boil the filtered juice to 225° Fahrenheit, 
and then to add lime water. This mucilage then rises as a scum, and 
is removed. 
We now have left a sdlution composed of 1. Sugar. 2. Molasses. 
3. Water. 
5. To crystallize the sugar, we must evaporate the excess of water, 
by boiling. Most of the sugar will crystallize when the solution grows 
cold. The uncrystallized part, we drain off as molasses. 
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