INDIANA CANE GROAVBRS. 473 



rule to go by to ascertain the amount of molasses made from a given number of 

 gallons of juice. Take the number 60 and divide the percentage on the saccharo- 

 meter ; if it stands at nine it will give six and one-half gallons. 



Dr. Furnas. We aim to keep the run of each man's job, and we get confused 

 sometimes. 



W. L. Anderson. We have put up an evaporator that evaporates very rapidly, 

 making forty gallons of syrup in fortyrfive minutes, with twenty-five pounds of 

 steam. Last year it was a matter of theory ; this year I have experimented suffi- 

 ciently to know, and test what I know by facts. 



Dr. Furnas. How large was the evaporating surface when you made the forty 

 gallons? 



W. L. Anderson. The pan was fifteen feet long and three and one-half feet 

 wide, and an inch and a quarter pipe. The pan was made with flanges on each 

 side. The juice boils up high in the center and rolls to the sides. The heat is in 

 the center ; as it boils, the scum is scraped off into the scum-pockets. 



Dr. Furnas. How do you get the molasses out from those coils on the bottom? 



W. L. Anderson. We have a chain that holds the pipes, and the syrup goes 

 down. In my pan I have to clean my pipes every week to remove the scale. 



E. W. Deming. The mode of clarifying the juice of the Southern cane is sim- 

 ilar to our method. They have large pockets on the sides of the evaporator, into 

 which the skimmings are kept swept off. Before skimming, it is not tlie intention 

 to boil it, but merely bring it to the boiling point and allow it to stand. 



Alonzo Chapman. I do not come here to make any advertisement of our evapo- 

 rator. We have an evaporator we got up three years ago — a self-skimming evapo- 

 rator. It is nothing more than the Cook pan. Instead of having six-inch sec- 

 tions, we have eighteen-inch. There is a trough fixed along each side of the evap- 

 orator, one end of which is inclined. As the juice boils, the scum flows to the side 

 and runs into those troughs, and flows to the other end, where there is a spout 

 made of tin, which enters into the pocket. In our experience with sorghum, we 

 find that the quicker we convert it into molasses the bett( r the molasses will be, 

 and the smaller the pan is the better; if it gets out of order it is easily adjusted; 

 for that reason we make our pans small. The ledges are three inches high, and 

 higher than the edge of the pan. The Cook pan is a good one, but the ledges are 

 too close together. In ours they are eighteen inches wide, so we can use an eight- 

 een-inch skimmer. 



A Member. What are your prices? 



Mr. Chapman. A pan six feet long, $15 ; seven-foot pan, $20 ; seven feet four 

 inches, $25. Nearly all those pans are improvements on the Cook pan. 



W. F. Lietzman said he only made his pan for his own individual use. It was 

 somewhat on the plan of the Stubbs, with a pocket over the fire-front in which to 

 catch sediment. It did good work, and he had no model. 



Dr. Furnas. I fear the pocket would be in the way, coming down before the fire. 



W. F. Lietzman. It stands up six inches above the door-shutter, and we have 

 no trouble at all. 



Dr. Furnas. If we undertake to use sulphur, what would be the best plan for 

 for introducing it? 



