Polynesian. [volume] (Honolulu [Oahu], Hawaii) 1844-1864, 1850-11-16

other by leaving the pulps almost entire
exhausted. The washines thus obtaine,
will moreover be poured on the rasps. an
VIII serve as vehicle to bring the pull
t again IN contact with the preserving bi-su
= phite.
As regards the exhausted pulps. am n,
ignorant that it is thought that their usefu
ness as food for cattle will be destroyed b
the very fact of their exhaustion. This mu.
be decided by experience. But however
there not some exaggeration in supposin
that these pulps still so rich, even after wash
ing, in azotic matters, in assmilable ma,
tiers, have lost all their alimentary property
To exhaust the pulps and then season ther
with molasses, which restore the sugar an
the salts they lack, would be very logics
practice. it appears to me, but repeat tina
experience alone can decide and teach tn
proper quantity Of molasses to be given t
the cattle. What wish to establish is, tha
the exhaustion of the pulps is of itself prac
ticable, when a liquid can be used to effec
it, which prevents any alteration, any fer
rientation, and which even permits the worl
to be continued during number of days,
it is wished. The absolute loss of one par
of sugar in 100 of beet, or Of ten per cent O
the sugar they contain, is not exaggerated
not only believe it to be real, but to bt
within the truth, and on this point have nc
toubt great improvements will be made
From whence comes this loss in truth, if moi
from sugar left in the scum, in the black, ir
the bags and filters; from that which is de.
stroyed by the lamentations which the con.
tact of the bags the utensils and implements
impregnated with various fermenting matters
provoke!
Now of these causes of loss very few could
resist the use of my method. So far as re-
CARDS the black, its consumption if not put
an end to, will be at least much reduced in
the working of raw sugar. As concerns the
scums, the bi-suIphite Of lime exercises a
double action, the importance Of which dc
not believe l have exaggerated. 1t deter
mines more easily and more completely than
any other agent the coagulation of the albu-
minous matters which form the scums. Be-
sides it produces scums which do not change
by contact with the air, and in which no fer
mentation is seen to take place. If in work
ing on large scale any difficulties should
arise, which have moi ioreseen, it will suf-
fee evidently to add few atoms of bi-sul-
phite of lime to the scums to counteract
them. 1t is evident that to place the bags.
packets, filters or utensils whatever beyond
the action of fermentation it will be sufficient
to wash them with water charged with BIZ
suPhite directly before and after making
use Of them, as Messrs. Dubinfant and
kahlman have already advised. From all
hn IL Al A
directed use of the bi-sulphite of lime, may
bring about the extraction of the sugar left
until now in the pulps, and that it may even
furnish the means of avoiding in a great
measure the losses which are occasioned by
the accidental fermentation of the scums,
bags, packets, filters &c.
Ifthese two causes of loss or destruction
amount to two parts Of the ten of sugar con-
tanned in the beet, their diminution cannot
be without interest now come to another
cause of loss: that which is owing to the
presence of salts which is considered as be-
ing the principal cause of the formation of
molasses. have experienced all the incon-
veniences which are attributed to the action
Dfthese various and abundant salts, which
he beet contains. With the sugar cane a
title bi-sulphite is sufficient to produce by
reating it with water, the same results as a
with alcohol; and it is because
here are few or no salts in the juice With
he juice of the beet it is entirely another
hing, in whatever way it is done, the treat
neGt with the bi-sulphite always differs
rom the treatment with alcohol, precisely |
because the water Of the juice dissolves the |
alts it contains, which alcohol does not
Therefore it is very seldom that beet sugar
s obtained in those few distinct crystals,
which are so readily and easily produced
rom the cane. have also generally found
emaining. ifnot molasses at least soft sub
tances. Although admitting the incontes-
able influence which the salts may exercise
n the crystalization of sugar, l cannet
evertheless accept them as the sole cause
f the formation Of molasses or of soft crys-
ais. If this was the case, by evaporating
orty litres Of juice, burning the residuum
ley leave, and adding the salts thus obtain
d 10 ten litres of juice, the latter would not
ield any crystallized sugar. Now it is easy
} prove that the quantity of salts Of the beet
as not such an influence. The production
molasses then must be attributed to other
auses independent of that Consequently i,
would be quite erroneous to pretend that
ny process which does not eliminate the
Its must for that very reason, remain with j
NJ influence on the formation Of molasses: {
i my experiments have demonstrated the
,ntrary, | never have annulled them it is {
ue, but that manufacturers may be con- c
need, have reduced them to much less
,antity than what IS produced by the pres 9
It methods. S
! fully believe they may push their efforts G
this quarter with confidence. 1t is assert i
that in some French sugar manufactures n
rected by persons Of great experience, the ]
ED has been as high as 8 per cent Of the S
eight Of the beets in an ordinary season - g
his result would fully confirm the opinion t
which | have been led by my own inves- ii
cations. l should be happy could gen.
alize in the hands of everybody success v
} to the present time exceptional. a
am uour uo;oo fo oStarn,,s 70 m nly 70 aomo / r.