26 
open pan the pressure of the atmosphere amounts to 
about fifteen pounds per square inch, and in order to 
raise the liquid to the boiling point this pressure must 
be overcome. If this pressure can be overcome, or at 
least largely-reduced, then the boiling point can be 
reached at much lower temperatures than 212° Fahr. 
The pressure is diminished by the use of air tight 
pans and of air pumps. Let us suppose that coils 
of pipe, connected with the escape pipe of the engine, 
are laid in a large pan, a supply of clarified juice fills 
the pan, an air-tight cover is put on, and the contained 
air is partially exhausted by the air pump. ‘The ex- 
haust steam from the escape pipe of the engine is hot 
enough to cause the juice to boil. Now let us suppose 
that the steam from this pan be forced through coils of 
pipe laid in another air-tight pan filled with juice and 
more thoroughly exhausted than the first one, it is clear 
to see that evaporation at a still lower temperature will 
be secured. Such a combination as above described is 
called a double-effect apparatus. 
A multiple effect would be a multiplication of pansso 
connected and manipulated that the steam of one will 
boil thenext. The advantages in such arrangements are: 
(1) lower temperature and less danger of scorching the 
contents ; (2) speed in evaporating the water from the 
sweets ; (3) reduction of cost. 
Now if syrup be the end aimed at of course the pro- 
cess would end when a proper degree of concentration 
has been reached. But if it is desired to make sugar 
also, then additional process must be employed 
III.—Extraction of Sugar. 
Under this head we shall give in brief the methods 
employed with large success at the government experi- 
ment stations in 1891. 
The diffusion process affords a juice containing both 
“Sugars” and ‘‘non-sugars’’ in acid aqueous solution. 
As explained, the acid tends to convert cane sugar into 
grape sugar, and this is prevented by the use of lime. 
SCIENCE. 
[Vol. XXIII. No. 571 
The effect of the ‘‘non-sugars” is to prevent crystalli- 
zation and separation of the ‘‘sugars’”’: for this reason 
they are called molasses-makers (melassigenes). Their 
removal is necessary to the formation of a large 
“sugar” product. Their removal is partially accom- 
plished in the processes of defecation, 1. e., liming, 
heating and skimming. But there still remain ‘‘non- 
sugars,” which are soluble in water and must be sepa- 
rated in some other way. This is now very successfully 
accomplished by the use of alcohol. The clarified 
juices are concentrated until they contain about 55 per 
cent solid matter, then mixed with an equal volume of 
go per cent alcohol, and thoroughly stirred by blowing 
air through the mixture. 
The impurities of the syrup separate in flocculent 
masses, and in the course of twenty-four hours they 
completely settle to the bottom of the tanks, leaving a 
supernatant fluid that is clear and of a pleasant odor. 
The next step is to draw off the clear fluid and sub- 
ject it to distillation, whereby the alcohol is separated 
and recovered for future use. The sediment is sub- 
jected to pressure by which an alcoholic syrup is ob- 
tained and a hard cake left containing more or less of 
sugar and alcohol. Here is the chief loss of alcohol, 
but the loss may probably be more than replaced by 
fermentation and distillation of these ‘‘press cakes.” 
Here, however, weencounter the United States revenue 
laws, and modifications would have to be made in the 
laws before sugar factories could proceed. In fact, the 
alcoholic process would require so much alcohol that it 
cannot be profitably employed unless the sugar manu- 
facturer could be allowed to buy, or manufacture, and 
use alcohol, almost or altogether free of duty. What 
legislation has been had in regard to this subject we are 
not prepared to say. 
“The syrup, freed from alcohol, was passed through 
the usual sugar house processes of granulation in the 
vacuum pan and purging in the centrifugals.” (Bulle- 
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