SUGAR-CANE JUICE CLARIFICATION'. 15 



if a juice already perfectly clean and clear could be delivered to the 

 sulphur tower and liming tanks an exceptionally pure and brilliant 

 juice should be obtained subsequently from the settlers. No experi- 

 ments have been made on this subject, but in view of the unusually 

 clear liquors that can be obtained by merely filtering the whole cane 

 juice with infusorial earth it seems reasonable to suppose that such 

 a liquor would have advantages in the manufacture of sugar as well 

 as table sirup. 



SUMMARY. 



Sugar-cane juice with the addition of infusorial earth can be 

 filtered rapidly, while hot, through a plate and frame filter press. 

 The resulting filtered liquor will be very clean and clear. 



This filtered juice can be evaporated to sirup without further 

 treatment. No skimming is necessary, nor is it necessary to add 

 lime and sulphur dioxid. 



The juice can be evaporated either in an open evaporator or under 

 diminished pressure in a vacuum pan. The sirup made by vacuum 

 evaporation is lighter in color and milder in flavor than that made 

 by evaporation in open evaporators. A very fine flavored sirup can 

 be made "by evaporating the juice previously clarified by filtration 

 with infusorial earth in a vacuum pan to 30° Baume and then finish- 

 ing in an open pan or vat. 



Infusorial earth clarification of cane juice followed by treatment 

 with an active decolorizing carbon produces a sirup very light in 

 color and with little characteristic flavor. 



After filtering the juice with infusorial earth the resulting press 

 cake can be rapidly and thoroughly washed free from sugar, thus 

 insuring a minimum loss of sucrose in the factory and a propor- 

 tionately larger yield of sirup. 



Regardless of whether low extraction or high extraction is ob- 

 tained at the mills, an excellent sirup can be made by clarifying the 

 juice by the method described, which is feasible in any factory 

 using steam as the source of power. 



Filtration of the entire mill juice with the aid of infusorial earth 

 before chemical treatment has possibilities of producing for the 

 sugar industry a purer liquor, hence a better yield and better quality 

 of sugar. 



An excellent quality of sirup is made from juice clarified by filtra- 

 tion with infusorial earth. This sirup has a milder flavor than 

 the present Louisiana type and is lighter in color and cleaner than 

 the Georgia type of sirup. 



