31 



the labor for the various experiments, the changing and erection of new machinery 

 for the trial of the same, and the salaries and wages of most of the high-priced help, 

 and which, in the practical operation of a factory, will not be required. 

 Respectfully submitted. 



W. L. PARKINSON, 



Manager. 

 FORT SCOTT, KANS., October 2$, 1887. 



OUTLINE OF THE PROCESSES OF SUGAR-MAKING. 



As now developed, the processes of making .sugar from sorglmm are 

 as follows : 



First, The topped cane is delivered at the factory by the farmers who 

 grow it. 



Second, The cane is cut by a machine into pieces about 1J inches long. 



Third, The leaves and sheaths are separated from the cut cane by fan- 

 ning mills. 



Fourth, The cleaned cane is cut into fine bits called chips. 



Fifth, The chips are placed in iron tanks, and the sugar "diffused" 

 soaked out with hot water. 



Sixth, The juice obtained by diffusion has its acids nearly or quite 

 neutralized with milk of lime, and is heated and skimmed. 



Seventh, The defecated or clarified juice is boiled to a semi-sirup in 

 vacuum pans. 



Eighth, The semi-sirup is boiled u to grain" in a high vacuum in the 

 "strike-pan." 



Ninth, The mixture of sugar and molasses from the strike-pan is 

 passed through a mixing machine into centrifugal machines, which 

 throw out the molasses and retain the sugar. 



DETAILS OF THE PROCESSES OF SUGAR-MAKING. 



An account of the processes of sugar-making ought doubtless to be- 

 gin with the planting and cultivation, growth and ripening, of the cane, 

 for it is here that the sugar is made. No known processes of science 

 or art, save those of plant growth, produce the peculiar combination of 

 carbon with the elements of water which we call sugar. Not only is 

 this true, but the chemist utterly fails in every attempt to so modify 

 existing similar combinations of these elements as to produce cane 

 sugar. It will be interesting here to note three substances of nearly 

 the same composition, viz : Starch, sucrose or cane sugar, and glucose 

 or grape sugar. Their compositions are much alike, and may be stated 

 as follows : 



* The chemical formulas for these compounds are : Starch, CeHioOs ; cane sugar, Ci 2 H:aOn ; grape 

 siifiar, CeHisOe; in which C represents an equivalent of carbon, H of hydrogen, and Oof oxygen, or 

 H?0 an equivalent of water, 



