a 2S eS eS 
ARRANGEMENT OF THE LATEST IMPROVED BEET SUGAR FACTORY IN AMERICA. 
The Los Alamitos factory, near Los Angeles, California, is now (1897) being erected, and will be ready to work up this year’s crop, as de- 
scribed later on. Key to numbers in above sectional view: 1, Beet elevator. 2. Beet cutter—The beets are cut into ribbands by ten revolvy- 
ing, V-shaped knives. The sliced beets, called cossetts, are delivered by a revolving spout into (8) diffusion batteries, each consisting of 14 cells. 
Each cell holds 24 tons of cossetts. Hot water is forced from one cell to the other and after passing through nine cells the water has become of 
the required density, and is then forced to the measuring apparatus. The cossetts are discharged from the botttum into the hopper-like founda- 
tion, and pass to the pulp press through the opening shown on the farside. 4. Receiving tank. 5. First carbonators—The juice from the 
ineasuring apparatus is here treated with milk-of-lime, and then precipitated by carbonic acid gas. 6. Second carbonators, practically the same 
process as in the first, but the alkalinity is brought lower. “], Filter presses—Juice is here forced through a finely woven burlap, which collects 
the impurities precipitated by the carhonis acid gas. 8. Engine that drives beet department. 9. Engine that drives sugar department. 10. 
Tank to supply the diffusion battery. 11. Strike pan—The concentrated juice from the evaporators is boiled under a vacuum, to a grain,and 
is then called massecuite. 12. Air pump to remove the air and gases from the strike pan. 13. Tank to hold concentrated juices, preparatory 
to being worked in the strike pan. 14. Water tank. 15. Crystallizers—Apparatus by which a larger yield of sugar is obtained than by the 
common method of working the massecuite direct from the pan; consists of thoroughly and uniformly agitating the mass of massecuite under 
treatment, and a delicate and timely control of the temperature. 16. Mixer—Device to keep the massecuite from solidifying while waiting 
to be treated by the (17) centrifugals. These are rapidly revolying perforated drums, by which the syrup is thrown through the perforations and 
the sugar crystals are retained. The conveyor (18) collects the sugar from the centrifugals and delivers it into the (19) elevator. Thence it 
passes to the (20) sugar dryer, and then to the (21) barrel packers, when the refined granulated white sugar is ready for market. The de- 
signing and construction of the buildings aud machinery was done by E. H. Dyer & Co., who also furnish the entire equipment, the machinery 
being made for them by the Kilby Manufacturing Co., so that the entire enterprise is American throughout. 
