508 SORGHUM. 



neutralized with milk of lime, as shown by litmus paper, after which 

 it is heated to the boiling point ; then steam is turned off, scum re- 

 moved, and, as soon as the sediment settles, the clear juice is drawn by 

 a swing pipe into a tank where it is treated with sulphurous acid until 

 litmus paper is reddened. 



3. The defecated juice, after addition of sulphurous acid, is concen- 

 trated by a Cook . evaporator to about 30° Beaume, and is then con- 

 ti-ated in a pan, heated by steam-pipes, to a boiling point of 228° F. 

 for syrup, and 235° F. for sugar. 



The concentrated syrup is stored in room heated to from 80° to 100° 

 F. for from 1 to 6 days, and then purged in a centrifugal. 



Drummond Brothers, Warrensburg, 3Iissouri. 



1. The expressed juice is filtered through a perforated tin strainer, 

 and received in a tank, in which it is allowed to settle, the juice being 

 drawn from the top into a Cook evaporator, Avhere the only agent for 

 defecation is heat. The scum is removed, and the semisyrup from 

 this first pan is still further concentrated in another Cook evaporator 

 to 230° F. boiling point, if syrup is intended to be made, or to 234° 

 F. for sugar. 



2. From the second Cook pan the syrup (for the purpose of rapid 

 cooling) is passed through a shallow tin trough into the storage tank, 



3. For sugar, the syrup is kept in shallow tanks, in a room heated 

 to from 80° to 90° F. 



4. The molasses is drained off through sacks. 



A. J. Decker, Fond du Lac, Wis. 



1. Cane passed through 3 roll mill, and juice filtered through wire 

 gauze and straw filters. 



2. Lime is added in the defecators until nearly neutral, the juice 

 remaining slightly acid, and then l)y steam-pipes is heated as quick as 

 possible to the boiling point, and the steam is turned off. The scum 

 is removed and the sediment allowed to settle. The clear juice is then 

 drawn off by a faucet near the bottom of the defecators. If the defe- 

 cation is good, the juice should be as clear as water. 



3. The juice is evaporated in open pans heated by steam-pipes, and 

 the syrup is drawn into coolers of galvanized iron, with a coil of tin 

 pipe at the bottom, through which is pumped a stream of cold water. 

 From the cooler the syrup is drawn into large storage tanks, and, 

 after crystallizing, the sugar is purged by means of a centrifugal. 



