APPLICATION OF LOVERING’S PROCESS. 21 
through the filter into tub 3, ladle into kettle No. 2, which now first 
comes into use, and which we will call the Evaporator. Boil to 225° 
Fahrenheit. Then put in a gill of clear lime water (see preliminaries 
No. 5). Ifa dirty white scum arises, skim it off, and continue to add 
a little more lime water every few minutes until no scum rises. Con- 
tinue to boil to 238° Fahrenheit. If it boil over, put in a piece of 
butter the size of a walnut; then remove the kettle, or put out the 
fire, and pour into a tub which we will call No. 4. 
By this time ten gallons more will have passed through the filter. 
Ladle it into kettle No. 2, which we have just emptied, boil to 225° 
Fahrenheit, clarify with lime water as before, boil to 238° Fahrenheit, 
and add it to the contents of tub No. 4, stirring the two together. 
Previously, however, as soon as kettle No. 1 has been emptied upon 
the bone black filter, put into kettle No. 1 milk of lime and eggs, (or 
blood, or milk,) as before, and neutralize and clarify twenty gallons 
more of fresh juice from the mill, which has been grinding without 
interruption. This second charge of kettle No. 1 should be neutral- 
ized, tested with litmus paper, heated to 215° Fahrenheit, cooled, 
skimmed, boiled to 15° Beaumé, cooled again, a second time clarified 
with egos, skimmed again, and passed through the filter; all this 
being done simultaneously with the filtering and evaporation of the 
first charge of kettle No. 1. Ié will then be put, in its turn, into ket- 
tle No. 2, now again empty, ten gallons at a time, boiled to 225° 
Fahrenheit, clarified a third time with lime water, skimmed, evaporated 
to 238° Fahrenheit, and added to the contents of tub No. 4. 
While the second charge of kettle No. 1 is passing through the fil- 
ter. and kettle No. 2, a third charge of twenty gallons of fresh juice 
will be neutralized and clarified in kettle No. 1. 
While the third charge from kettle No. Lis passing through the fil- 
ter and kettle No. 2, a fourth charge of twenty gallons of fresh juice 
will be neutralized and clarified in kettle No. 1, to follow the others, 
when boiled down to 238° Fahrenheit, into tub No. 4. 
When as much juice as can be boiled the same day has been ex- 
pressed, stop the mill. 
Highty gallons of juice clarified and boiled down to 238° Fahren- 
