A Few Popular Facts About Diffusion. 49 



or was sour, or the canes were rotten, a little 

 milk of lime was used jon the battery with excellent 

 effea. 



In connexion with this water question I should men- 

 tion that just previous to the letting out of the exhausted 

 slices from the battery, on to the turn-table, they are 

 finally cleared as much as possible of all sweet water, by 

 the application of compressed air, which lessens the dilu- 

 tion and avoids the waste of both fresh and sweet water ; 

 and drives all sweet water that can be driven, from the 

 cell about to be emptied, into the working portion of 

 the battery, instead of throwing it on to the ground. 

 Loss of time, water, and saccharine, is thus reduced to 

 a minimum, and this air is supplied at a pressure of 

 from 20 to 30 lbs. per square inch, from a compressed 

 air receiver, which is kept well-filled, ready for use at a 

 moment's notice, through the agency of a patent air- 

 compressor, which also occupies a position in Europe as 

 one of the standard vacuum pumps of Germany. As a 

 rule, on the Continent, water is used instead o( air, but 

 the latter is now being rapidly adopted. The Nonpareil 

 batteries are also fitted with ele6lrical control apparatus, 

 which automatically record the twenty-four-hours' pro- 

 ceedings on a bulletin, and the diffusors have also 

 each got an automatic air and steam-release appa- 

 ratus, which ensures the complete immersion of the 

 cane slices in liquor. The batteries are supplied with 

 Thermometers, Water Pressure Gauges, and various 

 steam, air, water and juice and outlet-valves, involving 

 something like 3,000 manipulations in 24 hours. But, 

 notwithstanding apparent complexities, the work is soon 

 understood, and performed with every facility, by the 



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