94 



the juice should be so regulated that the juice shonld 

 take a half an hour in its passage through the filter. 



Simple juice passes through a filter that has been 

 used to filter syrup ; it is thus enriched by the sugar 

 left by the syrup on its passage. When the juice has 

 passed 6 hours through a filter, the latter is consi- 

 dered as used up. It is then scoured, that is to say, 

 hot water is put in which drives away the remaining 

 juice from the filter, mixing more or less with it. 

 When water has been placed in the filter, the juice 

 romes out gradually loss strong until it marks only 

 J degree Beaume. Then the upper tap is closed, and 

 whilst letting the water run. the lower tap is opened. 

 The water which then runs serves to give the char- 

 coal its first washing. 



The juice immediately aftor saturation has an 

 amber color and a very marked taste of lime ; when 

 leaving the filter it becomes more clear and limpid, 

 and has already a fair taste of sugar : in tasting it, a 

 man unacquainted with the manufacture will recog- 

 nize the presence of sugar, whilst he could scarcely 

 do so by tasting the juice when leaving the pr^sw s 

 or after defecation. 



4. EVAPORATION. 



I have little to say concerning this operation, 

 after the explanations given when speaking of the 

 vaporizing machine. The juice comes to it at 6* 

 Beaume. It approaches up to 15 in the first vessel, 

 up to 22 or 23 in the second and it is discharged 



