The clarification of tbe mill juices was made in a simple manner. To 

 the juice, as it entered tbe clarifier from the heater, a quantity of lime 

 was added, nearly sufficient to neutralize the free acid present. The 

 whole was then boiled and swept until no more dirty foam was formed. 

 It was then allowed to subside for half an hour, and the clear juice 

 drawn off. 



The skimmings and sediments were sent to the filter presses. 



The effect of this method of clarification is shown in Table 30. 



TABLE No. 30. Comparative samples of raw and clarified juices. 



The increased density of the clarified juices, and the consequent 

 higher percentage of sucrose, are due to the evaporation which takes 

 place during clarification. The purity of the juices was raised 1.75 

 points by the process. A slight destruction of reducing sugars also 

 took place. 



After clarification the juices were filtered through bone-black. This 

 char had been so long in use that its decolorizing power was partially 

 destroyed. It served, however, as a most excellent mechanical filter, 

 serving to remove suspended matter which would not subside. 



