1\ 



juice is extracted from the beet, won 1/1 act indirectly- 

 on the sugar, destroy it without delay and hurt the 

 manufacture. There are other substances not at- 

 tacked by the lime whose action does not imme- 

 diately seem hurtful to sugar," and which do not 

 prevent manufacture, but which later prevent part 

 of the sugar from crystallizing, without thereby des- 

 troying the sugar, but which entering into the cry- 

 stallized sugar, causes it to be less valuable. These 

 are alkaline salts, or salts of potash and soda. 

 Although, as T have stated, these substances do not 

 ^appear immediately to affect the sugar, when it is 

 not submitted to further processes, they may discolor 

 the juice and the syrups, if a part of the sugar has 

 been rendered useless for crystallization, either on 

 account of the bad quality of the boot or for any 

 other reason. In fact, it is admitted that a s aerate 

 solution; containing liquid sugar, even in small 

 proportion, is rapidly discolored, when boiled, when 

 an alkali or alkaline salts are present. On the other 

 hand these substances are more easily removed in 

 the first stages of the operation and it is then that 

 the syrups and juices must be freed from them. 



To attain this separation, we have only one me- 

 thod, the use of animal charcoal or bone-black. 



But before enlarging on this subject, I will con- 

 tinue to give a few chemical explanations on sugar. 



6 OF SUGAR. 



Sugar is specially qualified by its property of 

 being decomposed, and reduced in alcohol and 



