K. J, EBERT ON BEET-SUGAR. 401 



The boiling in of the sirup can only be directed to the pro- 

 ducing of raiv, but not of grain sugar. As the sirup boils very 

 slowly, an addition of water will be found advantageous. 



The various methods of proving the sugar, when it has attained 

 the desired or necessary consistency, cither by the linger or water, 

 or the drawing out threads, the perling of the mass, etc., must 

 rather be learned by practice, as this alone will show the proper 

 moment. There are, indeed, several instruments to determine it, 

 but too complicated to be of general use; as, for instance, the 

 " Manometer," invented by L, Walkhoff, or the " Vacuum- Are- 

 ometer" by Kwiech. 



The Crystallization of the Sugar. 



After the foregoing actions are gone through with, the mass 

 has to be immediately taken to the "crystallization forms." The 

 temperature of the filling-room must also now be increased to 

 from 24° to 30° R, and kept at it. 



The filling of the Forjns in order to get raiv Sugar in large Crys- 

 tals. — This requires no other manipulation except to put the mass 

 into the forms, in which it is left until the drawing-off process be- 

 gins. The quicker it cools off the smaller will the crystals get ; 

 the slower, the larger. The shape of the former differs according 

 to the wants. The one most in use for raw sugar is that of a box, 

 square or round, toward the bottom somewhat narrower, with a 

 wire sieve inside, beneath which the separated sirup flows off by 

 an especial pipe or tube. It is called " Schiitzenbach's Box." 



The filling the Forms to get Grain Sugar. — In this case the mass 

 is put into forms of a particular shape. Formerly they used to 

 be made of baked clay, of a conical shape, and placed upon pots 

 (of urn shape, with an opening corresponding to the point of the 

 former), in order to receive the sirup dropping out. They are 

 now, however, preferred of sheet-iron, coated inside and outside 

 with varnish, holding 32 pounds of the filling mass. These have 

 also an opening at the point of their inverted cone to let the 

 sirup off, which, before the filling commences, must be closed bv 

 a linen cloth fastened into it by means of a nail. The forms are 

 then placed upon lath scaffolds, perpendicular upon their centre 

 of the point, in parallel rows, and now the filling-in begins. They 

 are left in their places until the next day, and then put upon the 

 floor of the room. ' 



The Filling-in of the boiled Sinqy to get the After-product. — This, 

 being regularly warmed up, is put into other iron boxes, and left 

 quietly to crystallize, which will take considerably more time than 

 the former methods. 



Drawing the Sirup off from the Forms. — The time during which 

 the whole crystallizing process finishes is of various duration. In 

 the Schiitzenbach boxes it will generally be found after 18 hours ; 

 in the conical forms somewhat sooner. When the sugar has been 



Cc 



