42 



market. Thus we have a continuous fall from the defecator to the barrels, 

 without any rehandling of the syrup?; and by cooling the syrup at once, after 

 discharging into tlie cooler, it prevents the syrup from darkening by being 

 syrup PC relied in running a succession of batches of hot syrup into a tank 

 at a high temperature of heat, so long that it darkens the syrup and lessens 

 its value as a commercial article. 



Our machinery is constructed and arranged to save labor and more perfectly 

 clarify the juice and hasten the evaporation in the most rapid manner. 

 Our defecators are so arranged and constructed that we do not have to skim 

 the juice in them, and a simple attachment we have, permits drawing the 

 juice into the evaporator, as clear as water. The knowledge of the fact 

 gained by our o«n practical experience that the success of making a bright, 

 glossy sugar, and a light colored, cleir, transparent syrup, " without " the 

 use of the expensive " char-filters," depended upon a perfect defecation, and 

 a rapid concentration of tlie juice to the required density, enabled us to 

 build a style of evaporator that has produced the desired result, by enabling 

 us to concentrate the juice rapidly, and at the same time liberate certain im- 

 purities that can be eliminated in no otixer manner known to us but by the 

 application of heat; and when those impurities are separated and thrown to 

 the surface, they flow rapidly to the automatic skimmer and filter, wh' re they 

 are retained and forced over into the scum trough in a comparatively dry 

 condition, and the strained and filtered juice passing through the fi ter rap- 

 idly, is returned immediately to the evaporator, again clear and transparent. 

 In this manner we keep up a constant current, flowing on top to the auto- 

 matic skimmer and filter, and another reverse current of the filtered juice 

 returning by way of the bottom of the pan, to again come in contact with 

 the heat and thrown to the top, separating the remaining impurities, and 

 keeping up a constant circulation of the juice and producing the most rapid 

 evaporation that can be made, and the straiaer and filter catching and retain- 

 ing all the impurities of the minutest character that have been separated from 

 the juice, and preventing them from again mingling with the boiling juice, 

 and giving it a bad flavor and darker and cloudy appearance. All experts 

 in the use of steam concede that in order to produce the most rapid evapora- 

 tion, there must be a constant circulation, and we are very much gratified 

 with the manner in which our pans have operated, as they have enabled us 

 to produce an article of syrup that has sold in the wholesale markets in com- 

 petition with the best products of the country, made by either the open pan 

 train or vacuum pan and cliar filters combined. 



It saves labor, and above all things we prize it on account of its perfect 

 work skimming t' e juice, and not endangering a depreciation in the value of 

 the syrup by being imperfectly skimmed by tired and careless help; for witb- 

 out perfect skimming ofT of the impurities .after they Lave once been sepa- 

 rated, to keep them from being reboiled into the syrup again, there is danger 

 that more or less of the batches or strikes will be run into the storage tank 

 in a cloudy condition, and consequently of bad flavor, and help to destroy 



