CANE SUGAR. 



2. The molasses may be taken into the pan in one charge ; in this method 

 of working the syrup part of the charge is worked up in the usual way and 

 brought up to the striking point ; the predetermined quantity of molasses is 

 then heated, very conveniently in a second pan, somewhat above the tempera- 

 ture of the syrup massecuite and cut over with the syrup pan ; the molasses 

 should enter at the bottom of the pan, so that it may rise through and mix 

 with the syrup massecuite ; the whole mixed strike is then concentrated to a 

 degree corresponding to its purity and struck out. 



3. The syrup and molasses may be mixed without the pan in carefully 

 regulated proportion ; this mixture may take place in the syrup tanks or the 

 molasses may be mixed with the juice and pass through the evaporators. 



Whichever method of working is used it is easy to see that all reduce to 

 a scheme for the reduction of the purity of the massecuite to such a point 

 that it can be boiled to a water content capable of manipulation and at the 

 same time afford waste molasses. 



Bock System. This was one of the earliest systems put forward ; in 

 bare outline it is as follows : A strike was boiled from syrup alone and struck 

 out into crystallizers ; two-thirds of this strike was cured as usual and the 

 resulting molasses collected, boiled blank, and struck out on to the remaining 

 third of the original strike, which was then cooled in motion and from which 

 exhausted molasses was obtained. 



First Sugar and Molasses. Strictly speaking, any process known 

 by this name should turn out one product only, separating the massecuites in 

 one process into marketable sugar and waste molasses. This could on paper 

 be effected by the use of exhausted molasses, all the strikes being boiled at a 

 purity of 65 or thereabouts. Actually the writer believes such a method is 

 not in any extended use. By the use of schemes described above all the sugar 

 is obtained as a high grade marketable product although the term ' first sugar 

 and molasses' is not strictly applicable to it, since the two products obtained 

 are not strictly of the same quality. 



Reversed Process. In the process described above the addition of 

 molasses to a grain massecuite formed the basis of the scheme ; a reversal of 

 this process consists in taking unexhausted molasses and boiling them blank 

 until they are of that degree Brix which will give exhausted molasses on cool- 

 ing ; to this masse cuite is added a quantity of sugar obtained from a previous 

 boiling ; the amount of sugar added is from 20 per cent, to 30 per cent, of the 

 weight of the massecuite ; the sugar is either taken into the pan or added to 

 the massecuite after it has been struck out into the containers in which it is 

 to be cooled in motion. This scheme, too, is easily seen to depend for its 

 success upon the careful control of the water content of the massecuite 

 boiled blank. The inception of this scheme is to be traced to Wullf's patent 

 of 1884. 



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