38 

 MANUFACTURE. 



It is almost impossible to give a comprehensive description of the 

 factories and methods of manufacture in Peru, us they vary consid- 

 erably; but the following description aims to give a fair represen- 

 tation of the best factories in the country though no single factory 

 has been strictly adhered to. 



MILLING. 



The cane after being weighed is run in the cars along side of the 

 conductor and there fed to it by hand. It then passes up to a dry 

 double crushing plant of two three roller mills fitted with hydraulic 

 pressure. The cylinders may be of the 32x66, or 32 X 78, or 34 X 84 

 type. Two men at the end of the conductor regulate the feed. The 

 cane after passing through the first set of three rolls is run up to the 

 second, passed through, and the bagasse carried off in a bagasse con- 

 ductor. At the discharge of the second mill, two laborers pick out 

 the badly crushed pieces of cane and throw them in to be re-crushed. 

 The juice from the first and second mills is strained through a copper 

 netting. The bagasse that does not pass the mesh is collected and 

 passed through the mill again. The juices from the two mills are led 

 through pipes or cement gutters to a well where they mix. 



The mills are propelled by separate engines; in some cases these 

 are of the walking bean type. The speed of the mills is about 22 ft. 

 per minute for the first mill, and 11 ft. for the second. 



The "extraction of juice over weight of cane" by such mills will 

 vary from 62 to 70 % depending on the cane. The cane that will 

 give a juice of 23 Brix and 21 % sugar, will give an extraction of 62 

 to 64 fcj the moisture in cane will be about 64 $, fiber 16 to 17 $. 

 On a cane giving a juice of 19 Brix, 17 % sugar, 13 to 14$ fiber, and 

 68 to 69 % moisture, the extraction will be 68 to 70 %. 



The "extraction of sugar in cane obtained in juice" ranges from 75 

 to 83 f . The moisture in the bagasse ranges from 45 to 48 %. The 

 sucrose lost in the bagasse is from 2 to 3 \ % on weight of cane. The 

 amount of sugar obtained in the juice calculated over weight of cane, 

 runs about 10 J to 13 %. 



The bagasse is runout from the conductor where it is dumped 

 into carts and taken out to dry or carried to the furnaces direct. The 

 furnaces, fitted with step-ladder grating, and usually placed below the 

 ground surface, are fed by hand. Carts and wheelbarrows take the 



