The Hancock Jeffersonian. [volume] (Findlay, Ohio) 1857-1870, 1858-10-15
Insk

ed with the supJec a
with a brisi statement, l cofumenc
ossrHAL rnrs Of
The Juice of the RI "S 81
composed Of Ve oorg"o
1. Crystallizable suA A 49,
seven and a quarter perfar, aooo =
Uncrysiallizable molasses cent
en- per cent. 8. Acid. 4 near seV
BILE mucilage, or gum. 5. !sjHrins
matter. @. Water.
Our object is to separate she sugar
and molasses. The acid and muci.
llage prevent the sugar 6rom crystal.
lizing.
l. Our first step will be to ncu
tralize the acid in the juice by com
bining it with an alkali Qime.)
| 2. Oar second step will be to re
move the muciage by the addition
OF liquid albumen (blood. eggs, OF
milky to the cold Juice we then
apply heat the albumen, being
heated, coagulates, and, rising in the
form of scum, carries the muclage
/. with it. This process is called ciar-
firing, and should be twice repeated,
at least.
| 3. Having now got rid Of the acid
and most of the mucilage, our third
step is tc remove the coloring matter,
by tiltering the clarified juice through
granulatsd bone black.
But a peculiar mucilage still re-
mains, inseparable at a lower heat
than about 255 deg. Fahrenheit.
4. Our next step will be to boil
the filtered juice to 255 deg. Fahren-
heit, and then to add lime water
This muciiage then rises as scum,
and is removed.
-, We now have solution composed
lof /. Sugar. 2. Molasses. 3. Wa
ter.
! 5. To crystalline the sugar, we
must evaporate the excess of water,
by boiling. Most of the sugar will
crystallize when the solution grows
cold. The uncrystallized part We
drain off as moasses.
These operations require the great
est exactness, for if we do not boil
enough, the sugar contained in the
solution will not crystalline when
cold; or, il we boil too much, the
molasses will become so thick when
it cools. as to impair the crystailiz
ing of the sugar, anu cannot be sep.
iarated from it.
But how shall we know when to
stop boiling
By tie heat If tie 5oiling iiquid,
as marked by the thermometer.
= i"I,~ "rs~. t-iI- 80 3,A S--. --,
of Fahrenhcit's thermometer. You
cannot make it hotter without chang
ing il to steam, The SJrghO Juice.
being Il solution oi about fourteen
per cent. Of u-ar and IN las,rs, Nc..
in water, becomes three degrees rut-
ter before billing. AMI hoiIS at 3l5
degrees Fahrenheit. As the wa'cr
,evaporatrs, greater heat is required
to keep the concentrated juice at u
boil; in other words. the Juice grows
hotter and hotter. When it reaches
the heat marked on the tlrr.nome
ter 23S degrees, Fahrenheit. there
is Just enough water left to enahl,
the sugar to separate from the mo-.
lasses when cold.
I 8. We now pour the c1nccntratei
juice into mould, "a kcs, Il barrel, 81
other deep vessel, with apIug in the
bottom, and allow it to cool.
! 7, When quite cold (say in twrn.
ty-tour hours,l We remove the plug
The liquid portion, being moIasses
i. with little sugar and water, grad.
ualiy drains out, leaving the sugar
dry in from four to ten days.
1t is also important TO remember
that the juice begins to ierment al
most as soon as it leaves the cane
. and, therefore, should be neutralizcd
, clarified, and boiled 1oithOm de!ay
A very few hours will spoil it.
A long continued exposure tc
heat gradually converts cry5talliz
able sugar to uncrystal.izable molas.
ses therefore, the evaporation shoe
be as rapid as possible.
A concentrated solution of sugar
: and molasses is very liable to burn
J and should, therefore, be CAREFUL,
watched, and exposed to a more anC
more moderate fire as the evapora
: tion advances.
9 The use OF a saccharometer is t
!, indicate the relative weight or den
: sity of a liquid as compared will
a water. This density depends upor
ss the amount OF sugar, or other heav,
u substances held in solution. Conse
quently, the degree OF density indl
: Gated by the saccharoneter, is a
index OF the proportion OF sugar
Q &c, contained in the juice.
1t is simply a hollow tube termir
ating in bulb, loaded with shot, I
keep the bulb down and the tube ul
u. right. Floating in pure water; til
re- tube, at the point where it appear
y aboye the surface marks 0. But
y GHr proportion as the liquid is heavie
the bulb does not sink 80 deep, an
i more OF TIE tube appears above ii
surface, The density of the Sorgh
es es Juice, cold, is about 10 deg. Beaum
~ go called from Beaume, the inven
or.
re II your kettles or moulds are
s. s. iron. give them two good coats
~ white paint inside, drying each Co
~ thoroughly. This prevents the g
from being made dark by conta
W. W. with iron, which will be the casa