91 



from the tap on the cover on the top is directed to it, 

 regulated by the quantity of beets used. The pro- 

 Dortion of water is always 15 or 20 per cent of the 

 veight of the beets. This water mixed with the pulp 

 further assists the extraction of the juice by pressure. 



The water added in the grater is always so regu- 

 lated as to maintain the juices when leaving the 

 presses at 6 or 6 degrees Beaume. More water is 

 this added if trie beets are rich, and less if the 

 befts are poor in sugar. 



The room in which the juice is extracted must 

 he lept perfectly clean, without which fermentation 

 woild set in, which would ensure great loss. For 

 thispurpose every thing that touches the juice and 

 th * mlp is thoroughly washed four times a day, and 

 twio a day sprinkled with milk of lime. The wollen 

 agHised or; the presses are also washed twice a 

 day a hot water. On leaving the presses, the juice 

 shoild be immediately treated with lime, so that it 

 maynot be spoiled, and it is sent by the juice raiser 

 to tb defecating boilers in the upper story. The 

 chare of a juice raiser is the same as that of a boiler. 



6. DEFECATION AND CARBONATATION. 



Te juice sent up is muddy and of a dirty brown 

 color; it fills about two thirds of the boiler. 



Tie juice is heated to about 86 and whilst it is 

 beiig heated there is added a quantity 6 hundredth* 

 of tilk of lime at 20 Beaume, that is to say for 560 

 gabns, the capacity of one of the boilers for th* 



V* 



I 



