« Multiple Evaporation." 1 1 



at the beginning of this crop was removed last week and 

 found to be coated with scale four times thicker than 

 that on the tubes and sides of the vessels. 



In passing it is well to draw attention to the apparent 

 neglect of entrainment, not only by the makers of evapo- 

 rators but by the users also. There are many instances 

 where this entrainment is continually wasting a very 

 small quantity of liquor, imperceptible to anything but 

 chemical observation, but. by its constancy, causing a 

 tremendous loss of sugar on the year's crop. 



Having given some very pointed fa6ls it now only 

 remains to offer suggestions on the best method to be 

 adopted in order to get the data on the physiology of 

 multiple evaporation as instanced by Mr. SCARD. In 

 doing this the normal condition of working should be as 

 little interfered with as possible. In passing one cannot 

 help remarking that this is a case in which the makers 

 of evaporators might and should give assistance. 



The following would be required for the syrup :— 



Meter or Tank to measure the liquor entering the ist vessel. 



Meter to measure the liquor leaving ist vessel for 2nd. 

 » » » 2nd „ 3rd. 



Tank to measure the liquor in 3rd vessel. 



For the steam : — 



Meter or Tank for measuring the water from the condensed steam. 

 „ from the 2nd calandria pump. 

 „ from the 3rd vessel calandria pump. 

 In fixing up the water measures or meters, care would 

 have to be taken to avoid the possibility of registering 

 gas instead of liquid, the photo Fig. 2, shows how this 

 was done in 1890 with a meter made by the writer out 

 of an old clock and galvanized roofing sheet. 



The syrup meters might be of the WORTHINGTON or 



B2 



