Demerara Sugar Production. 
I do not think that there has been any improvement in 
juice heaters during the last twenty years. They were, 
and are, too weak when the mill is grinding fast, and they 
did, and do, boil over when the flow of juice is smaller. 
We now come* to the clarifiers. There is no improve- 
ment in the clarifiers, in fact it is here that the effects 
of extravagant economy are particularly noticeable. 
Twenty years ago most of the clarifiers had steam pipes 
in them. A few had the old fashioned plan of fire under 
them. I remember one estate where there was a separate 
chimney to each clarifier, and a thin curl of megass smoke an- 
nounced to the outside world when each clarifier was filled. 
It is well known that there is one exact' cracking point', 
and it is distinctly advisable that the juice should be 
heated up to this point. The same perfect clarification 
is never obtained when the juice is co^!ed to that 
temperature. Therefore the juice heater should always 
discharge the juice at a temperature slightly below the 
1 cracking point.' About 180 deg. Fahr., would be about 
the thing. Then it should receive the further heat in the 
clarifiers themselves. But the tubes, trunnions &c, neces- 
sary to heat the clarifiers are dear, and they do not last 
for ever, especially if subjected to the action of the omni- 
vorous sulphur, so they have been discarded on most 
estates and the sugar maker has to do the best he can 
with the juice-heater alone. One clarifier, when full 
stands perhaps nearly boiling and the next possibly only 
1 60 deg. Fahr. This may mean sugar that is not quite 
first class, or a loss of from 3d to 1/6 per cwt. on the 
whole crop. 
It used to be believed that closed evaporators could not 
make as pretty sugar as was made by the old ' copper- 
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