858 THURLOW AND PRATT. 
main drive shaft of the engine, and elevates the raw juice to 
2 liming tanks on the top floor. The juice is here limed to 
excess, using phenolphthalein as the indicator, and then allowed 
to flow downward through the sulphur box, where the excess 
alkali is neutralized by sulphur fumes which are drawn up 
through the box from a sulphur stove by means of a steam in- 
jector placed on the top. From this point the juice flows through 
a juice heater, employing exhaust steam, into 5 settling tanks 
or subsiders. After settling, the clear juice is run into the 
eliminators, which are circular tanks supplied with heating coils. 
After elimination, the juice is raised to the evaporator supply 
tank by a duplex pump. The slums, both from the settling 
tanks and the eliminators, are run into a slum tank where they are 
limed, heated, and pumped to the 2 filter presses. Three evapo- 
rators of the standard type are used for concentrating the thin 
juice. The thick juice is pumped from the third evaporator into 
3 thick-juice storage tanks on the pan floor. The sirup is drawn 
from here into the pan by vacuum and boiled down to grain. 
The pan is of the usual type with a capacity of 4 tons of mas- 
secuite, or approximately 2 tons of sugar per strike.t It is fitted 
with 2 heating coils, which may be used with either live or 
exhaust steam. The pan and evaporators have separate vacuum 
pumps, an arrangement which allows one to be used independ- 
ently of the other, thus avoiding fluctuations in vacuum. The 
massecuite is dropped from the pan into a mixer of equal capac- 
ity which is supplied with a shaft having paddles attached. 
This shaft turns slowly and prevents the sugar of the massecuite 
from dropping to the bottom of the mixer, while at the same 
time allowing an even growth of crystals when it is deemed ad- 
visable to use the mixer as a crystallizer. A spout leads from 
the bottom of the mixer to 2 Weston centrifugal machines, run 
at a speed of 1,500 revolutions per minute by means of a small 
auxiliary engine that also serves to turn the mixer shaft and 
the rotary molasses pump. The molasses from the machines 
is pumped to the pan floor into 2 molasses blowup tanks, where 
it is diluted to 28° Baumé (D=1.2361), reboiled, and sent to 
the second sugar tanks where the sugar crystallizes out. After 
a few days the second massecuite is ready to be centrifuged. 
The molasses from this may be considered as final or discard 
molasses, or it may be boiled again to what is technically known 
as “string proof,’”’ and then allowed to stand a number of months, 
*The weight of sugar from a pan may run from 45 to 60 per cent of the 
weight of the massecuite, depending on the boiler. 
