11 



Average analyses from iablcs prepared by Dr. Grampian. 



Average ratio of sucrose to glucose in mill juices 2. 92 



Average coefficient of purity of mill juices 59. 3 



Average ratio ofsucrosetogluco.se in diffusion juices 3.07 



Average coefficient of purity of diffusion j uices 59. 5 



The above table discloses two very important facts : 



(1) The very uniform condition of the cane throughout the entire sea- 

 sou. 



(2) By the use of a small quantity of carbonate of lime in the cells 

 the inversion of cane sugar is entirely prevented. 



The amount of sugar left in the chips is larger than it ought to be. 

 This is due, as previously stated, to the bad shape of some of the chips. 

 For this reason the juice was also more dilute, as larger charges had to 

 be drawn in order to get a more complete extraction. Up to Septem- 

 ber 22 the amount drawn was 2,200 pounds. From this to October 4 

 2,640 pounds, and from October 4 to the end of the season 2,420 pounds 

 were drawn. 



The temperature of the battery was maintained near 80C. 



EFFECT OF HEAT. 



Iii order to determine the amount of inversion taking place when the 

 juice was evaporated to sirup, in an open pan, the following experiments 

 were made. Juice was boiled down in the open pan used for defecating, 

 and samples taken at different intervals. 



The following are the analyses: 



[Trial on Potter's evaporator.] 



