METHODS OF EVAPORATIOX. 329 



manufacture of a commercial product, thus enabling one of even very 

 limited means to provide himself with the apparatus necessary to work 

 his crop. 



Another simple and effective class of evaporators, are those which 

 practically embody the advantages of the Jamaica Train, although 

 consisting of but a single pan. The so-called "Cook Pan" well illus- 

 trates this class of evaporators. It is essentially an oblong pan of cop- 

 per or iron, of a size varying from 3^ feet X 6 to 5 feet X 30, which, 

 by a series of partitions extending nearly across the pan, and separated 

 from each other by spaces from 6 to 8 inches, cause the defecated juice, 

 which is admitted at one end. to pass back and forth across the pan to 

 the other end, so that, by adjusting the supply of juice, the evapo- 

 ration is completed in the circuit, and the syrup is obtained in a con- 

 tinuous stream. By the interposition of gates, the pan is divided into 

 several compartments, thus imitating in principle the Jamaica Train= 

 The scum which rises during the earlier stages of the evaporation, is 

 removed by skimming. 



In theory, nothing would seem superior to this arrangement, and 

 the results are exceedingly satisfactory. It will be seen at a glance 

 that the juice is exposed to heat but a minimum of time, and there 

 would appear to be little room for improvement, so long as direct heat 

 is used. It is worthy of note, also, that, in pans of this character, the 

 progress of the juice is the reverse of what it is in the Jamaica Train, 

 the juice in the Cook Pan entering the end directly over the fire, and 

 leaving at the end furthest away, thus diminishing the danger of burn- 

 ing the syrup. 



