14 
USE OF VEGETABLE DECOLORIZING CARBONS IN CONNECTION 
WITH INFUSORIAL EARTH CLARIFICATION. 
Much interest is being taken at present in the use of decolorizing 
carbons of high efficiency in the manufacture of sirup and sugar. 
Those which have been produced up to the time of this writing are 
expensive and for economy must be used over and over again and 
then reclaimed when their decolorizing power begins to diminish 
appreciably. Therefore, it is essential for efficiency and economy 
that the juice or liquor which the carbon is used to decolorize should 
be as clean as possible, that is, with no dregs, dirt, or slime to clog 
up prematurely the pores of the carbon. Filtration of the juices 
with the aid of infusorial earth leaves them in an ideal condition 
for treatment by the decolorizing carbons. 
Preliminary experiments with these carbons showed that a fine 
sirup could be produced by this method. The juice after being 
filtered with infusorial earth was thoroughly mixed with an amount 
of an active decolorizing carbon, figured as 1 per cent on the solids 
in the juice. After it had been repumped through a plate and frame 
filter press to remove the carbon, it was lighter in color and clearer 
than the best grades of Louisiana sirup. Though much of its char- 
acteristic so-called cane flavor was lost, that retained was very mild 
and pleasing and should win favor in those regions where sweetness 
rather than strongly marked flavors is the quality principally de- 
sired. 
The end of the grinding season prevented more extensive experi- 
ments and tests on this subject. 
INFUSORIAL EARTH CLARIFICATION FOR SUGAR MANUFACTURE. 
A preliminary clarification of the sugar-cane juice by filtration 
of the whole juice with infusorial earth is a subject that should be 
considered by those interested in the production of white sugars on 
the plantations. Naturally, the cleaner the juice going to the effects 
and pans the better the final quality of the sugar will be. 
In crushing and grinding the sugar cane a great deal of ver}^ finely 
divided particles of bagasse and other material becomes incorporated 
with the juice. By the ordinary process of sulphuring, liming, and 
settling much of this finer material is left in the juice as a fine sus- 
pension. This material must have some deleterious effect upon both 
the yield and quality of the final sugar. The precipitate formed by 
sulphuring and liming the juices settles rapidly and completely, so 
