IV CONTEXTS. 



PART II. 



OX THE MANUFACTURE OF SUGAR. 



Chapter I. — Losses sustained by imperfect Manufacture — Com- 

 position of the Cane and its Juice — State in which Sugar exists 

 in' the Cane, 63 



Chapter II. — Method of extracting the largest possible amount of 

 Juice from the Cane — Varieties of Cane Mills — Loss occasioned 

 by imperfect Machinery — Advantages of Steam Power for Cane 

 Mills— Directions for the Prevention of Acidity and Viscous 



Chapter III Proper Method of cutting Canes — Impurities of 



Cane- Juice described — Soluble Salts— Azotised Compounds — 

 Non-Azotised Vegetable Proximate Principles — Matiere Deli- 

 quescente of Hervey — Impurities which can be removed Me- 

 chanically, 86 



Chapter IV. — Improvements arising from the Efforts to render 

 the Production of Sugar from Beet-Root profitable — Dr. 

 Mitchell's Experiments on Heating Canes to prevent the de- 

 velopment of the Fermentative Action in the Juice after expres- 

 sion, ... .96 



Chapter V. — Simple Methods of Defecating Cane- Juice — Method 

 of Defecation without Animal Charcoal — Method of using Animal 

 Charcoal — Varieties of Charcoal Filters, .... 102 



Chapter VI. — Evaporation of the Defecated Juice — Necessity of 

 rapid Evaporation, and Description of appropriate Evaporating 

 Vessels — Concentration of Syrup at a low Temperature — 

 Vacuum Pan — Gaddesden's Pan, 113 



Chapter VII. — Crystallization and Curing of Sugar — Recapitula- 

 tion and Remarks, . . .122 



Chapter VIII.— Description of the Method of Sugar-Making 

 usually practised in the West Indies — Losses sustained by its 

 Operation — Concluding Remarks, .129 



