SUGAR. 



717 



roost commonly a temperature alore 212, and 



as lii-!i ';n -j-J.'i . p.TliH|.-i oven 240. In 



::'[ m - ., i' I h.- synij) coining in 



th tin- coils and surfaces of tin- pan 



iMy bnrnt (carbonized) ; so tlmt, 



\vhil :illi/.:i!>lr sugar becomes lost in 



1 and " syrup," the inm-asi-d depth of 



:vd by the syrup in tho pan becomes 



at tin- sanu' time in hrgo part accounted for. 



To obviate the difficulty just referred to, Mr. 

 W. 15. I'atru-k, of Highgate, England, has de- 

 a plan of heating tbo vacuum-pan by hot 

 - or vapor, having a temperature consider- 

 ably below the boiling-point, at the same time 

 Yir, heated to a like temperature, is dis- 

 tributed through the syrup from openings in 

 other pi|K-s within the pan, and facilitates 

 evaporation by carrying off tho vapor as form- 

 ed the entire evaporation, of course, being 

 removed by the air-pump. The apparatus may 

 be used either for the cane juice or in refining ; 

 and it is said to effect an increase in the pro- 

 portion of crystallized sugar obtained. New- 

 ton's Lond. Jour., 1862. 



Messrs. Edw. Beanes and C. W. Finzel, Eng- 

 land, have also patented, in succession, two 

 forms of apparatus designed to secure the like 

 object. In the first of these (1865), they aim 

 to boil tho syrup rapidly enough by use of hot 

 water at or near the boiling-point, or of fteara 

 at not above 215 F. (1 J Ibs. pressure), securing 

 to this end an equable heating of tho pipes 

 within the pan, by increasing their number and 

 making them shorter. (/ft., 1865.) In tho 

 second, patented also in the United States, they 

 make the vacuum-pan of a new shape, the 

 dome-space above, and the pan below the con- 

 necting flanges, being long and narrow, and a 

 large number of short pipes being extended 

 from side to side of tho pan, sc that during its 

 passage through them, steam or hot water will 



scarcely lose any appreciable degree of heat ; 

 while, further to secure an equable appli- 

 cation of the heat, the hot water or steam is 

 admit tod on each side of tho pan into about 

 one-half the number of pipes, (/ft., 1866.) 



In the year 1859, patents (U. 8.) were grant- 

 ed to Mr. A. II. Tait, of New York, for clari- 

 fying saccharine solutions by oxi<le of tin, and 

 t.. Mr. John Spangenberg, of New York, for 

 decolorizing and defecating tho same with tho 

 hydrated oxide of tin; in 1860, to Mr. II. G. 0. 

 Paulson, also of the same ^lace, for two methods 

 of defecating raw sugars and syrups or molasses, 

 the one with dilute alcohol, the other with al- 

 cohol and sulphuric ether, and in both under 

 pressure and above the boiling-points ; and in 



1863, to the same, for cleansing sugar in the 

 moulds, and cooled to about 95, by causing the 

 passage of air, and then, by means of an air- 

 pump and condenser, of alcoholic vapor at 100 

 to 150, through the loaf, the latter to leach 

 out from among the crystals the remaining por- 

 tions of syrup. 



The employment of spirit in some form, and 

 often in connection with acids, for cleansing 

 sugar from molasses or syrup, has had for its 

 aim to avoid the disappearance of some portion 

 of sugar in the draining^. In fact, alcohol and 

 acetic acid have been, in France and Belgium, 

 to some extent used, since 1849, 4n refining, as 

 well as in determining the percentage of sugars. 



Importation and Consumption of Sugar and 

 Molasses in the United States. The following 

 tabular and other exhibits, relative to the sugar 

 trade of the United States, are condensed from 

 the "Annual Statements" issued from the 

 office of tho New York Shipping and Commer- 

 cial List. The import and consumption of 

 unrefined sngars, at and from tho port of New 

 York, for the years ending December 81, 1863, 



1864, and 1865, respectively, were as follows: 



