30 Sorghum Hand Book. 



5TEAM EVAPORATION. 



The steam train, as used in the large sugar works of Louisiana, consists 

 of a series of vessels of different sizes, properly proportioned, and arranged 

 in order, and all supplied within with steam heating pipes, connected by 

 branches with a main pipe from the boiler. 



This places the successive operations of defacating, concentrating, and 

 finishing by steam, under the immediate and convenient control of the sugar 

 maker. The heat is readily increased or diminished or withdrawn from 

 either vessel at pleasure. 



As sugar making by a connected steam train is a continuous as well as 

 rapid process, it is important that proper arrangement and proportions of all 

 the parts be provided, including also the even and reliable working of the 

 mill, so that the continuity of the operations may be harmoniously and 

 effectively preserved to the end. 



SUGGESTIONS. 



It should be remembered that however effectually cane juice or syrup 

 may be purified or refined, this will not cause sugar to be produced, if the 

 saccharine substance in the fluid operated upon consists mainly of uncrystal- 

 lizable sugar. The syrup must consist mainly of crystallizable sugar, and 

 to insure this the attention of the operator is required to"all the preliminary 

 steps in the work. No after process will atone for any radical neglect in the 

 previous stages. 



Have the mill, vats, and all utensils perfectly clean, particularly from 

 scraps of old bagasse and green scum. Remember that "a little leaven 

 leaveneth the whole lump," and that cane juice is very susceptible to change, 

 the first or incipient step of which is a conversion of crystallizable to un- 

 crystallizable sugar. This may occur extensively before any appearance of 

 fermentation can be detected. It is very necessary to scald the storage tanks 

 and also the spouts under the cane mills leading to the tanks every day. 



More lime is needed in refining for sugar than for syrup (since it is 

 important to entirely neutralize the acid), and the syrup should be made to 

 evaporate rapidly in a shallow stream, in the Cook pan, or in a very shallow 

 body in a common pan. Reduce to density rather greater,, than is usually 

 provided for common syrup. 



For syrup the density should be about 36° Baume, at which point it will 

 weigh ti J^ lbs. to the gallon. For sugar the density should be about 38°, 

 which will make the syrup weigh 12 lbs. to the gallon. After concentration 

 the syrup should be run from the finishing pan into shallow coolers, which 

 should be placed in a room with temperature of 90° to 100°. 



If sufficiently concentrated, the syrup will be well crystallized in two days; 

 if not, four or five days may be required. Remove the mush sugar from the 

 coolers as soon as well granulated, when it may be drained readily by any 

 of the ordinary means. The centrifugal drainer is the most expeditious. 



