MITCHELL — SUGAR BY EVAPORATION. 
371 
which carefully manipulated, equals animal charcoal in de- 
colorising power, while it communicates no -unpleasant smell 
to the filtrate, and as refuse becomes a valuable cane-manure . 
To return to the subject of these remarks, the Evaporation of 
Cane-juice. It is clear that whatever the mode employed, the 
end to be obtained is in all instances the same, namely, to 
get rid of the superfluous water in the shortest time, aud 
with least injury to the remaining sugar — in other words, to 
expose the largest surface of liquid to the largest heating 
surface under such circumstances as do not necessarily involve 
deterioration of the liquid. Omitting for the present any 
consideration of Vacuum-pan working, which is the most 
perfect as well as the most expensive, I shall confine theso 
remarks to evaporation from the inclined plane and by the 
Shower. 
The Inclined Plane or tray was originally described by its 
Inventor in 1837, as a shallow trough 6 metres long and 2 
metres wide, made of copper and heated by steam, with the 
lower end at such an inclination, that the Beet-root juice 
when poured on the upper part in a state of “ perfect purity” 
took two minutes and-a-half to reach the lower end, whence 
it fell in a continuous stream, marking 22J degrees of Beau- 
me, the temperature on the surface never marking above 72° 
of Reaumur (167 p Fahr.) This inclined plane was imper- 
fectly divided throughout its whole extent by transverse per- 
pendicular flanges alternately attached to the opposite sides 
of the tray in such a manner that the liquid in its descent 
had to traverse the whole breadth of the pan before escaping 
at the free end of each flange to course along the next one — - 
each flange thus acting as a dam or gutter till the liquid 
reached its free end, descending to the next, and so on, till 
