SUGAR-CANE JUICE CLARIFICATION. 15 
if a juice already perfectly clean and clear could be delivered to the 
sulphur tower and liming tanks an exceptionally pure and brilliant 
juice should be obtained subsequently from the settlers. No experi- 
ments have been made on this subject, but in view of the unusually 
clear liquors that can be obtained by merely filtering the whole cane 
juice with infusorial earth it seems reasonable to suppose that such 
a liquor would have advantages in the manufacture of sugar as well 
as table sirup. 
SUMMARY. 
Sugar-cane juice with the addition of infusorial earth can be 
filtered rapidly, while hot, through a plate and frame filter press. 
The resulting filtered liquor will be very clean and clear. 
This filtered juice can be evaporated to sirup without further 
treatment. No skimming is necessary, nor is it necessary to add 
lime and sulphur dioxid. 
The juice can be evaporated either in an open evaporator or under 
diminished pressure in a vacuum pan. The sirup made by vacuum 
evaporation is lighter in color and milder in flavor than that made 
by evaporation in open evaporators. A very fine flavored sirup can 
be made by evaporating the juice previously clarified by filtration 
with infusorial earth in a vacuum pan to 30° Baume and then finish- 
ing in an open pan or vat. 
Infusorial earth clarification of cane juice followed by treatment 
with an active decolorizing carbon produces a sirup very light in 
color and with little characteristic flavor. 
After filtering the juice with infusorial earth the resulting press 
cake can be rapidly and thoroughly washed free from sugar, thus 
insuring a minimum loss of sucrose in the factory and a propor- 
tionately larger yield of sirup , 
Regardless of whether low extraction or high extraction is ob- 
tained at the mills, an excellent sirup can be made by clarifying the 
juice by the method described, which is feasible in any factory 
using steam as the source of power. 
Filtration of the entire mill juice with the aid of infusorial earth 
before chemical treatment has possibilities of producing for the 
sugar industry a purer liquor, hence a better yield and better quality 
of sugar. 
An excellent quality of sirup is made from juice clarified by filtra- 
tion with infusorial earth. This sirup has a milder flavor than 
the present Louisiana type and is lighter in color and cleaner than 
the Georgia type of sirup. 
