50 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



Another trial was made on Tuesday, November 20, of the same kind 



of cane as above (Link's Hybrid), which had been frozen on the pre- 

 ceding Thursday, and left since that time lying in the yard. 



Run of November 20, 1883. 



Kilograms. 



Weight of chips diffused 1,447.8 



Weight of juice obtained 1,738 



Weight of pulp obtained 1,738 



"Weight of waste water obtained 1, 738 



Weight of semi-sirup 276. 3 



Weight of masse cuiie 157. 8 



Analyses November 20, 1833. 



Samples analyzed. 



Chips 



Mill juice 



Diffusion juice' 



Pulp (exhausted chips). 



Waste water 



Semi-sirup 



Masse cuite 



Sucrose. 



Other sugars. 



7. 68 



3. 38 



9. 58 



3. 70 



5. 63 



2. 50 



0.10 



0. 06 



0. 026 



0. 027 



28. P4 



12. 58 



48. 83 



22. 15 



RESULTS. 



Percentage of masse cuite to cane diffused =10.9. 

 Total weight of sugar in diffusion juice was 1,738 x .0S13=141.30 kilo- 

 grams. 



Total weight of sugar in pulp was 1,738 x .0010=2.77 kilograms. 

 Total weight of sugar in waste water was 1,738 x .00053=0.92 kilo- 

 gram. 



Total weight of sugar in cane=141.30 -f- 2.76 + .92=144 98 kilograms. 

 Total- loss in diffusion 3.69 kilograms. 

 Per cent, of loss in diffusion 3.04. 



Total weight of sugar in semi-sirup was 276.3 x .4152=114.72 kilo- 

 grams. 



Loss during evaporation to semi-sirup was 141.30—114.72=26.58 kilo- 

 grams. 



This loss was due to wastage, scum, and especially to the sediment 

 and gum separated during defecation and which could not be filtered. 



MASSE CUITE. 



Total weight of masse cuite, 157.8 kilograms. 



Total weight of sugar in masse cuite= 157.8 x .7079=112.0 kilograms. 

 Loss in reduction from semi-sirup to masse cuite =114.72 — 112.01=: 

 2.71. 



The total loss of sugar during evaporation was £.99 + 2.71=5.70 kilo- 

 grams, or nearly 5 per cent, of the weight of the masse cuite This 

 practical result conforms to the experience of the beet-sugar manufact- 

 urers, who always allow for 5 per cent, loss in boiling. 



CONCLUSIONS. 



The experiments in diffusion, it must be admitted, are far from being 

 satisfactory ; a great deal, however, can be learned from acquiring a 

 practical idea of the nature of the defects in any new process. The 

 following seem to be the chief faults in the experiments made: 



(1.) We aimed to secure a diffusion juice of about the same density 

 as the diffusion juice from the beet as obtained in the European fac- 



