modifications of suc^ir, some of vvhich are mentione 1 above, as
well as the su^ar of milt, cane su^ir modified by acid ; but,
spe iking in geuenl terms, glucose is a n:}n-crystallizable sac-
charine, wliich, like tie r.lri If , turns t'le plme of polarization to
the right hand, ixa the term (/'•xirine inUcates. Cane-sugar
{sucrose), oti the other bind, is crystallizible, and turns tlie
plane of polirizition to thu left^. See MiUer's ''Elements of
Chemistry," Pirt III. pigei 71, et se-j
Glucose U devL-loped in the process of malting, and its infu-
sion is the solution callel ivori, from which beer ia made ; or it
makes the wask of the distiller
Among the processes for the expedition or more perfect per-
formance of the change of condition may be cited : —
Riley, March 5, 1S50, converts
corn meal into gluco?e. under
pressure in a boiling solution of
sulphuric acid : water, 1,000 gal-
lons ; acid, 25 pound*
Reitsch, February 3, 1852 The
saccharine matter of wort evap-
orated to a viscid mass.
Hoffman, Mav 25, 1S5S. Meal
treated witli dilute* sulphuric
acid and steam under pressure
of 350" Fah. Decant and
evaporate.
U iwkes, Febru-
ary 3, 1833 Wort
of malt boiled with
d*'coction of hops ;
cine -sugar added;
boiled to a thicit
sirup; add gelatine,
and can.
Weiderfeld, \pril
28. 1863 Meal
steeped in water
impregnated with
gases resulting
from dry dis-
tillation of
s u Iph u ric
acid ; wood
charcoal;
crystallized
Soda.
Gnessling,
May 10, 18'>4.
Corn soaked,
bruised between rollers; soaked in repeated waters, to prevent
fermentation. Knead, pass through sieve, wash ; treat with
caustic potash, then with acid and steam ; neutralize with alkali ;
steam, fine, filter, and concentrate.
Thomp-son, June 7, 18)4. Macerate grain in dilute acid.
Fleischmin, July 12, 18(31. Macerate grain in sulphurous-
acid gas water. January 6, 1865- Add bicarbonate of soda to
above, developing hyposulphurous acid.
Goossling, December 20, 1864 Attempts to crystallize a mix-
ture of corn or starch sirup and cane-sugar.
Percy, February 28, 1865. Whey of milk and albumen boiled,
and the resulting lactiue treated with sulphuric acid or malt to '
produce glucose
Hawks, June 27, 1865. Ground malt is macerated with com
meal and elutriated to remove saccharine, which is evaporated
irt vacuo.
Goessling, September 5, 1865. Soak corn in alkaline ley.
Crush, strain, and add the starch to a boiling acid solution,
defecate with charcoal, neutralize with alkali. Evaporate and
crystallize {?).
Goessling, September 5, 1^65. Two modifications of the last.
Watson, December 6, 1865. Kiln-dry meal, and macerate in
Tater<
Seely, January 10, 1865. Saw-dust purified by alkali, macer-
ated ill boiling acid solution, and added to 5 times its quantity
of ;*t!irch, and 10 times tbe quantity of water Concentrate
Deissner, June li>, 1866. Corn boiled in wat*?r ; uiait, 8ug;ir,
and Hour added.
IUr.ih, October 16, 1866 Corn soaked in dilute sulphuric-
acid ; heated to 170° Fah. ; ground, fieved, wiu^heJ : stan h
boiled in .solution of sulphuric acid, sulphuric aiun.ina, and
charcoal Neutralize, concentrate, evaporate, defec«;c v^ith bone-
black, filter, concentnite in vacuo.
HolT, December 18, 1866. Soak barley in fennel water, and
malt it ; add various fnigrant herbs. Feriiient.
Pigeon, April 23, 1867. Starch and cellulo.-e treated in ai idu-
lous water, boiled under pressure. Saccharine liquid neutral-
ized with lime, filter, defecate with bone-biack, concentrate to
20*^ B Allow the lime to precipitate. Filler; neutralize with
soda. Boil, crystallize (') Mold.
Loew, June25, 186H Woody fiber digested in hydrochloric
acid, and heat ; acid distilled over. Glucose and paper-stock
the results.
Wesselholft, October 6, 1868. Extract of malt for dietitic
purposes,
Sim and Hutchinson, March 16, 1869. Meal treated with bi-
sulphide of carbon to extract oil, rendering sturch more easily
saccharified.
Delamarre, December 6, 1870. Sweet potatoes steamed,
mashed, and mixed with malt, macerated, steamed, pulp pre-
cipitated, saccharine liquid decanted, concentrated.
Grosheintz, May 23, 1871. Hydrochloride or sulphuric acid
saturated with an alkali to produce a salt which may reniain in
the saccharine matter.
Sug'ar-cane Mill. A mill for grinding sugar-
cane. See Fi^s. 1059-1061, page 444. See also
Su(:ai:-mii.i,.
Sug'ax-cane Plant'er. A macliine for planting
ratoonti of cane in furrows made by the plow, to
afford sprouts for the future plant.
Tn Fig 6045, the cane-slips are placed in the chute ami d>''iv-
ered into the furrow made by the first plow ; the two side-plows
cover the cane, and the scraping-plates level the ground The
body is vertically adjustable by lever-arms carrying the wheels.
Fig. 6045.
Sugar-Can- Planter.
Sue;'ar-clar'i-fi'er. A filti-'r for removing me-
chanical impurities or feculences from sirup. See
SUGAR-CUTTING MACHINE.
2445
SUGAR-FILTER.
SlGAR-DRAINEK ; CENTRIFUGAL FILTER ; etc. Or I K»ng of parallel vertical saws d (only one of which showg
a Defecator, see Fig. 1605, page 6S3 ; or other ' '°. '".^ !!"?"'"''•"'''"'' l"' " \'?'°
, ?. , . ° 'ID .11-11 I Slips ; passing OQward. these slip;
process by which immature, noii-crystalmable, or i ....
I'ernieiiting matter is removed from sirup.
" In 1SJ9, Richard H. Stewart patented a processor clarifying
caDt^•juice lor the maniifactur« of su^jar, trtMting it with sul-
phurous gJLS. Sugar purified by Ibis method
was increa^^ed iu Value ^ cent per jiound. The
wasincrea^^ed lu value 4 ceuc per jiouna. iiie " ,. f' tv,
war hindered the introduction of the improve- i paratus lor Sepamting the re-
sidua], uou-crystaUizal)le '""
matter fi'om sugar by cen-
trifugal action. A cen- jy.
trifugal machine.
are cut iuto cubes by the co-acting
revolving cutters a a. The sugar is
held by pressure -rollers cc aad
spring-clamps e.
Sug'ar-drain'er. An ap-
Fig. 6049.
Augar-Cuttin^ Machine
nient, but since 1867 it would be difficult to find a planter who
h a not adopted it. In ISjO, the sugar crop of Louisiana was
500,000 hogsheads. In 1867, it was only 5,000. In 1872, it h:id
reached ai.iXX) If
Fig. 6047. we take this figure
as the average of
the p Lst five years,
the invention has
been worth two
millions of dollars
to the people of
Weston's (Fig. 6048) has a
spiudle suspended from an elas-
tic bearing or a ball-and-socket
joint above. Surrounding the
spindle and supported by it is
a hollow shaft e having a pul-
ley / at its upper part. The
cylinder g is perforated at the
periphery in the usual way
and has openings i ( at the
bottom for discharging the
sugar after the moisture is
expellc'd. Thefe openings
are closed by a plate at the
bottom of a sleeve _;, which
is lifted for the purpose of
discharging. The expelled
molasses flows into an an-
nular trough in the base
of the exterior cas-
ing, and access to
the bottom of the
cylinder is entirely
unobstructed. The y ield-
jng bearing at the top of
the spindle permits it to
assume a truly vertical
Su^ar-Draining Machine.
Cube Su^ar- Machine.
the United States during th:it period. Stewart received, from
tUe fourteen years of his original pitent, S 44.350 ; or, in other
words, he made from his patent in fourteen years not quite as
much as t'le country made from
Fig 6'i4S. it in six weeks When the sugar
proluction of Louisiana shall have
reached its former extent, this
improvement will add two mil-
jions and a half of dollars annu-
ally to the wealth produced by
that State." — W.iiTNEV.
Sug'ar-cut'ting Ma-
chine'. A machine for cut-
ting up loaf or hard sugar
into hmips.
In the example (Fig 6046). the
sugar in flat cakes is inserted be- )
tween the hinged table D and '
the reciprocating-table E, both of
which are stmided with quad-
rangular pins. The table E is
swung up and down by a cam-
movement; the table F. is struck
bv a hammer F, lifted by means
of the wiper K, and is immediate-
■"•-^ ly after the impact thrown up by
springs f c.
Fig 6047 i« a michine to cut
position when the cylinder
is charged, and prevents any tendency to irregularity of motion
when revolving.
In ordinary machines of this class the sugrir i.'^ discharged at
the top. In the English patents of Hardman, October 5, 1843,
and Alliott, February 3, 1851, it was propo.*^ed to effect the dis-
charge at the bottom. In the former, a circular plate below
the cylinder was employid for closing the discharge-openings;
this wa-s lowered a certain distance for the purpose, still, how-
ever, remaining in the way. In the latter, the cylinder had to
be turned, so as to bring an opening in its bottom directly over
a funnel through which the discluirge was effected. In both,
the bearings of ihe shaft were under the cylinder, and obstruct-
ed the free delivery of the sugar,
Sug'ar-drain'ing Ma-chine'.
In Laflerty's centrifugal machine (Fig. 6049), the filter-box B
is of corrugated metal, surrounded by woven wire. The shaft
A is driven by a compound pulley composed of a drum iV^ which
receives the belt, and an interior conical part M fitting within
the former, and having perforations which cause a circulation
of air around the shaft to cool it when in rapid motion. The
oil from the cup D passing down the shaft flows down between
it and the hollow exterior casing E, and is finally received in
the drip cup T, which is so shaped as to prevent the oil being
thrown out by centrifugal action By lifting the barrel JVit is
disconnected from the cone M, and the rotation of the shaft is
stopped. The appurtenances of the shaft are sustained by a
hanger.
See also Centrifugal Filter, Figs. 1213, 1214, page 514.
Sug'ar-e-vap'o-rat'or. A furnace and pan for
condeiKsing saccliarine juices or solutions. See Evap-
orator, pages 811 -813.
Sug'ar-fil'ter. (Sugar-maHng.) The vessel
employed for cleansing and decolorizing the defe-
cated simp by the aid of bone-black.
Those commonly employed are about 10 feet high by 4 feet
in diameter, and open at the top ; three are shown in the illus-
tration Near the bottom is a man-hoie a, and below this an
iron grating 6, upon which a piece of filter-cloth is laid, and the
vessel then filled with charcoal to within about a foot of the top.
Sirup is then admitted through the pipe c until the charcoal has
absorbed nearly all the coloring matter which it is capable of
doing. The supply of sirup is then shut off', and cane-juice
from the defecators is let on through the pipe iJ expelling the
simp: the power of the charcoal having been previously ex-
hausted, its action upon the juice is simply mechanical. When
loif-sutrir into cubes, operating upon slabs which are either this has continued to flow some time, it is shut off, and pure
Miold<*d in that form or sawn from the loaf , water i<« let in from the pipe e. This, in turn, drives out the
The slab of sug.ir is laid upon the bench and pushed over the cane-juice, and is allowed to flow until it no longer extracts
Centrifugal Machine
SUGAR-FURNACE.
2446
SUGAR-MACHINERY.
Fig. 6050.
Bufflrient sju^chnrine matter to pay for coocentrntion- Soveral
flltt'i^ are employed, so that while one is filtering sirup, the
gernnil may V>e filterin{5 caue-juice,anil the thirul be cleanseU by
water.
The lifjuor and juice are drawn off by the pipe f, which dis-
chan;es into the gutters s. h through the swivel-joiuts /. The
wa*er is discharged through the cock j into the g\itter below.
See also B \G-F[LTER. Fig 522; Ce.ntrifug.^l Filter, Figs. 1213,
12U. See also BoME-BLACE, pages 327, 328.
Sugar- Furnace.
Sug'ar-fur'nace. One in which pans are set for
hoiliug sunai'-iane juice, the sap of the maple, or
otlii'r sacdiarine sohitions.
Fi;?. 6051 shows one in which air-jets to promote com- ^
bustion are admitted below the pan.
In Fig. 6052, tlie kettles are set in a cylindrical metal-
lic furnace, which may be made from a worn-out steam-
boi'cr The return caloric current pisses through flues
enveloping the upper part of the kettles.
See also Ev.ipor.vtor, pages 811 - 813.
Sug'ar-gran'u-lat'or. Hersey's .sugar-dryer is
for jjiaimlatinf; damp sugar.
The sugar is fed into one end through a spout, by a set of
polls placed above the miichioe, and by lifting shelves on the
inside of the outer cylinder is carried tip and dropped in a con-
tinuous shower upon the heating cvlinder, and rolls off by the
rotation of the machine, to be again carried up. working for-
ward to the opposite end by the inclination of the apparatus,
and is there delivered into the screen for separating into the
different grades.
The steel plate heater-cylinder is put centrallv within the iron
conveyor-cylinder, which is 23 fei't longand Cfeet in diameter,
the heater-cylinder being 20 feet long and S'i inches in diameter,
and makes five revolutions per minute. A striker passes off any
sugar that may adhere to the cylinder when first entering the
machine, and is operated by cams. The machine is rotated by
means of outside gear on the conveyor-cylinder.
The current of air constantly pa.ssing through the machine
carries off the moisture from the sugar through a pipe. The
sugar is deliverol cool from the end into which the cold air is
passing, so that it does not cake, and can be immediately bar-
reled, and will not cause the barrels to shrink.
I Sug'ar-ket'tle. A kettle for boiling the sap of
I the .sugar-maple (Acer saccluirium), the sorghum, or
I the cane. A swiar-pan. See EvAi'onATOii.
Sug'ar-ket'tle Bat'ter-y. A range of kettles in
a sugar-funiace. See Si'gak-fuunace.
i Sug'ar-ma-chin'er-y. The old system of hoil-
j ing iu oi>en pans is still in operation in cane-jnodn-
cing countries. The cane, on being passed through
the roUere of the giinding-mill, is de)>riveil of its
juice, and the stalk or bagasse is carried on an end-
less belt to fall into a cart below, to be sjiread in
the tields to dry, to form fuel for the furnaces.
Meanwhile the juice runs through strainers, and is
lifted by a force-[ium]i to oblong trough.s, which
stand near the chimneys of the furnace. In these it
is allowed to settle, and the scum I'ises in a few
minutes to the surface, a gentle heat being aii|died.
The juice is then drawn off into a train of copper
kettles below, to be convejted into sugar.
In the first of these kettles it is treated to a lit-
tle milk of lime, which causes the scum to rise in a
liody to the surface, when it is removed by a skim-
mer. From this pan it is advanced to others, accord-
ing to its advance toward crystallization, neai-er
and nearer to the mouth of the furnace, boiling
furiously until it reaches at last the pan called the
ieache-pan, or strikc-pa7i, over the mouth of the
furnace. As the entire contents of one pan is dis-
charged into the next, at the same time that a fresli
snpjily of juice is introduced from those behind it,
all ai'e kept full, and the process of dipping is a very
lively one, when the files are well kept up. The
feculences are piincipally skinnned otf in the rear
pan, in which the crude juice is introduced, but they
are also skimmed off the boiling liquid in the other
pans as they arise.
In the last pan the ultimate condensation is
reached, and the sirup is subjected to the Icache or
touch test, by which its condition is determinech
This is a delicate test, requiring judgment, but is
preferred to the saccharometer, where the " sugar-
master" is skillful. The test in making maple-
sugar is different, as it is made in water, the comli-
tion of the tcaj:, when rapidly cooled, indicating
whether it is reaily to take off or not.
From the strike-pan the sugar is run into shallow
coolers (see Cooler), where it remains for about 24
hours, and is then transferred to cones or hogsheads
to drain off the molasses. The hogsheads are set in
a room called the purgcri/, resting on lieams, and the
molasses draining into a cistern beneath. (See
Pur.GERY.) The cones are set into racks, and, after
an interval of a couple of days, are removed to the
pitrgeri/f the plug at the ape.x of the t^tme being re-
moved as may be necessary to allow the non-crystal-
lized portion to diain off. In about 20 days the loaf
of sugar is fonml to be hard ; white at the base,
darker in the middle, and yellow, with molasses at
the top, which, when dried, forms three grades in the
Havana market. See Ev.\puk.\tor.
The following are the processes ; —
Grin<lin° The cane is first crushed by a powerful mill,
driven by an engine of tiO horse power, and having 3 rollers 8
feet in length and 3 feet in diameter. The cane is supplied by
an endless belt moving in a channel-way of the same width a3
j the rollers, and running almost level with the ground for .50 or
60 feet. 30 or 40 women are constantly employed in supplying
I this feeder with cane-stalks, which are smoothed by others The
stalks pa.ss unceasingly between the rollers, the crushed cane
falling upon another endless belt, which carries it out of the
mill and drops it into light carts, which carry it to the fields to
dry. This duty requires 7 carts. The cane is brought by
trains of cars on a tramway from the field. See Cane mill
Straining. The juice runs in a heavy stream from the mill,
and passes through coarse strainers, wiiich intercept dirt and
! pieces of cane. It is then pumped into cisterns in the boiling-
1 house, from whence it is drawn in the defecators.
1 De/ecatins- These are copper kettles with steam-jackets, and
SUGAK-MACHIXERY,
2447
SUGAR-MACHINERY.
at theYogenio San Martin there are 16 in a row. The juice
being turned into oue until it is nearly full, the stopcock is
closed aud that of the nest opened. Steiim is then admitted to
the jacket around the first, a little slaked hme u added, and it
is nii>ed to the boiling-p^iiut. Being allowed to simmer a few
minutes, a thick scum rises, and the consL^teuce of the latter
determines the time to diaw off. The defecator discharges by
a pipe beneath it, the clear juice runuiDg into a trough; as soon
as it begins to run dirty with the broken scum, the stream is
turned into another trough, leading it to a receptacle whence it
is withdrawn to be purified again. A jet of cold water cleans
the defecator, and it is again ready for duty. The same is true of
each defecator, and when properly proportioned in size and num-
ber to the other machinery, they are worked in a regular succes-
sion, the first being again ready for duty as the last is charged,
and the juice from the mill being kept constantly running. In
the San Martin the circuit is completed in about an hour.
FtUtrin^. The hot stream of defecated juice is poured into
charcoal filters, 10 feet high, 23 of which stand in a row,
dividing the defecators from the bulk of the machinery ; and
behind them is another rank of 2>) filters, as many feet in hight,
in which the juice is finally purified. The filters are charged
with animal charcoal, and hold an amount valued at S 2,000.
A charge lasts about 7 days, and is then replaced by fresh bone-
black, the sticky and lusterless coal from the filters being taken
to the washing-machines, and thence to the furnaces to be re-
burnt. This is repeated until the coal becomes too fine for use,
the loss being about 10 per cent at each use. See page 328.
It may be mentioned at this point that processes for defecat-
ing by the use of sulphurous gas have been useil , and apparatus
for this purpose patented. The object is to bring the juice in
contact with the gas, which removes the tendency to fermen-
tation, and thus prevents the disorganization of the sugar, by
which it is turned to grape-sugar, increasing the yield of mo-
lasses and decreasing that of crystal lizable sugar.
Con'feiising. After passing through the smaller filters, the
juice is carried to the condensers, which perform the double
duty of condensing the vapors rl-ing in the vacuum-pan , and of
evaporating the cane-juice which flows over them. These con-
densers constitute the distinguishing feature of the Degrand
(Derosne) train, and are largely employed on some estates. A
condenser is formed of horizontal pipe.* about 6 inches in diame-
ter, arranged in a tall rack and formed by a convolution of the
pipe, 50 that while the vapor from the vacuum-pan passes back
and forth downwardly on the inside, the juice from the filters
drips on to the upper fold of the pipe, and from thence to the
next below, so as to keep the outside of the whole series wet,
parting with a portion of its moisture, which rises in clouds of
steam to the roof of the building.
Objrctions have arisen to the use of the Degrand condenser
from the difficulty of keeping the pipes covered with an even
film of juice, and the presence of clouds of ste^im which become
condensed again in the building and interfere with other
operations; the ciystaliization of the sugar, for instance- In
some establishments the Degrand condenser is u erely used to
obtain the vacuum in the pun, water being dripped upon it in-
stead of sirup. See Coxde>"see, Fig. 1421.
Boilin°. After passing the condensers, the sirup passes to
the first vacuum-pans. In them the sirup is farther condensed,
but not to the stage of granulation, it being subjected to a
farther clarifying process before the final boiling The vacuum-
pan consists of a closed vessel with means for withdniwing the
vapor as it is generated, and lowering the pressure of the atmos-
phere upon the sirup, so that the latter will boil at a lower
temperature. This is favorable
to the color of the sugar, as it
is not subjected to a burn-
ing heat, and is also pro-
tected from the action
of the atmosphere.
It should have
been men-
Stigar-House.
tioned that all the heating operations, in the defecators and iu
the vacuum-pans, are by means of steam under pressure Ihe
vacuum-pans differ in some respects in their construction.
though possessing the pecuhar characteristic cited They ;.ie
spheroidal or nearly so, or cylindrical : are generally heated by
jacket and internal coil, and are furnished with pipes and sti p-
cocks, by which the sirup and steam are supplied to their resp. t-
tive places, the water of condensation removed, the couden^td
sirup discharged, etc. See Vacuum-pan.
The usual form of Derosne's vacuum-train is what is calli d
the double effect; that is, two pans staudsidebyside.oneofuhi^U
is boiled by the steam rising from the sirup in the other, ihD
' sirup also being drawn at intervals from the first to the f-tcoi.d
In the San Martin they possess two trains of three pans enr h,
the middle pan being slightly the largest and discharging itj
steam into both the others. In some pla< es a treble effect luis
j been tried, the vapor from the first pau boiling the sirup in ilie
, second, and that from the second boiling the contents of the
third, but the plan does not .=eem to have been practically suc-
I cessful. The proof of the condition of the sugar is by uache,
; or touch, or by saccharometer, as in the case of the open-pau
I boiling, the sirup being withdrawn from the pan by a proof-
stick for this purpose. See Saccharometer.
i Second Defecation AVhen the panfnl is brought to a density
I ranging &t)m 26^^ to 28® B., where it is about half sugar, it is
I discharged into caldrons for farther defecation. The heat is
I kept up in the defecators by means of steam-coils, into whifh
I the steam is admitted at will The liquor is brought to a frotn,
I raising a scum, which is removed ; the steam is turned off. aud
I the action repeated each time it comes to a ftt)th, the heat b* ing
damped and the scum removed.
Second Filtering. The sirup is now turned into the high
filters, which are 20 feet high, and charged with bone-blai k ;
from them it issues a clear, bright, yellow liquid, ready for the
fijial boiUng, which is accomplished in the great vacuum-p..u,
called the strikf-j-an, where it is concentrated finally, being
brought to the stage of crystallization.
Second Boiling. It is here boiled at a temperature of I'^O^
Fah., but gradually, as the sirup thickens, the temperature is
lowered, until, when the crystals have begun to form, the heat
is not greater than IBO^* Fah. It is now thick with crystals of
sugar floating in sirup, and the trial by teache is repeated fre-
quently. The engineer peers anxiously through the glairs win
dowg at the boiling sirup, and finally makes preparations lo
discharge the contents of the pan into the heaters below. The
sirup falls from the bottom of the strike-pan of a rich aul um