30 BULLETIN 1370, U. S. DEPARTMENT OF AGRICULTURE 
The clarifier is filled with juice to within a few inches of the top, 
and milk of lime is added, usually from 0.4 to 0.8 pound (en the dry 
basis) to 100 gallons of juice. It is a common practice to make a | 
large quantity of lime into a paste and later dilute small batches to 
15° Baumé before adding it to the juice. After the addition of lime 
the juice is rapidly and thoroughly agitated. 
The limed juice is heated just to boiling in the clarifier and allowed 
to stand for a minute or two, after which the blanket of seum which 
has collected on the surface is brushed into the scum cutter at the | 
side of the clarifier. The juice is heated again until it just begins to 
boil; after the scum is again brushed off, it is allowed to sediment for 
40 to 50 minutes. At the end of this time most of the juice, which 
should be bright and clear and almost free from suspended material, 
is drawn off through a cock placed shghtiy above the bottom of the 
tank. Sometimes it is then run through bag filters or into settling 1 
tanks, but more frequently this additional treatment is unnecessary. 
The scums and sediment are best filtered by means of a filter press. 
In the absence of a filter press, they are transferred to a tall settling 
tank of small diameter, provided with a steam coil. When this tank 
is nearly full, the hquor containing the suspended material from the 
clarifiers is heated and this material is allowed to subside; the clear | 
juice is then drawn off and one volume of water is added to each 
volume of scums and sediment. This mixture is heated, and the 
scums and sediment are allowed to subside, in order to remove as 
much sugar as possible from the waste, the washing being repeated 
at least twice before the fina! sediment is run into the waste ditch. 
EVAPORATION OF JUICE TO SIRUP 
The clarified juice is evaporated to the desired density, either in an 
open pan or in multiple effects under vacuum. In either case evap- 
oration is accomplished in two stages. ‘The juice is first evaporated 
to a semisirup having a density of 20° to 25° Baumé (35.8° to 45° 
Brix). By the time this density is reached additional nonsugar 
solids will have separated from solution; unless removed, they will 
make the finished sirup unduly turbid. The semisirup, therefore, 
should be “brushed” or skimmed in a “brush pan.” 
After being skimmed this low-density sirup is run into settling : 
tanks and allowed to remain until sedimentation is complete (5 to 6 
hours). Sodium phosphate is sometimes added to the hot sirup in 
the proportion of 1 to 100,000 before the sirup is transferred to the | 
settling tanks. Sodium phosphate in this proportion promotes sedi- 
mentation and does not affect the flavor of the sirup. The sedi- | 
mented sirup is finally evaporated until it tests 33.5° to 34° Baumé 
(61° to 62° Brix) while at the boiling temperature. If a filter press 
is not available, the sediment and “‘brushings”’ from the low-density 
sirup should be added to the raw juice or combined with the sediment | 
from the clarifiers and washed with water to prevent loss of sirup. 
It is advantageous to allow the final sirup to undergo sedimenta- 
tion. If time and tank space do not permit this, however, the sirup 
is now ready for canning or barreling. Sirup that is to be stored for | 
a while and sedimented in tanks should be quickly cooled to 120° to 
140° F. (p. 28), for sirup may deteriorate in color and hence in value 
when: stored in bulk at too high a temperature. Sirup makers, | 
however, should never substitute the sedimentation of final sirup for | 
the sedimentation of low-density semisirup. Suspended material in | 
