viii CONTENTS. 



CHAPTER V. PAOK 



Cane-mills. Three-roller Mill. Fletcher-Le Blanc Four- 

 roller Mill Mirlees' Four-roller Mill. Skegels' Mill. 

 De Mornay Mill. Hydraulic Attachment, etc. Double 

 Crushing. Maceration. Diffusion 75-84 



CHAPTER VI. 



Cane-juice. Composition. Tempering. Use of Lime. 

 Phenol-phthalein Test for Lime. Clarifying. Forma- 

 tion of Scum. Treatment of Scum. Filter Presses. 

 Composition of Filter-press Cake. Uses of the Cake. 

 Value of Cake 85-97 



CHAPTER VII. 



Manufacture of Sugar. Inversion. Open-fire Process. 

 Steam Pans. Muscovado Sugar. Vacuum Pan. 

 Method of Operating. Triple Effect. Centrifugals. 

 Production of High-class Sugars. Use of Sulphur. 

 Carbonation. Phosphoric-acid Process. Animal Char- 

 . coal 98-116 



CHAPTER VIII. 



Hydrometers or Saccharometers, and their Use . . . 117-121 



CHAPTER IX. 



-Molasses. Production, Composition, and Uses. Recovery of 



Sugar from Molasses 122-126 



CHAPTER X. 



Fermentation. Nature of Ferments. Conversion of Cane 

 Sugar into Alcohol. Setting up Wash. Yield of Alco- 

 hol. Distillation. Forms of Stills 127-136 



TABLE OP TEMPERATURE OF STEAM UNDER VARIOUS 

 PRESSURES 137 



LIST OF ELEMENTS, WITH THEIR SYMBOLS AND COM- 

 BINING WEIGHT'S 138 



TABLE OF DENSITIES, ETC. , OF SACCHARINE SOLUTIONS, 139, 140 

 INDEX 141-151 



