Sioux City register. [volume] (Sioux City, Iowa) 1858-1871, 1863-03-14
NUMBER 81.

HANDLING THE JulcE.-We use tunnel
selve, which is placed under the spout Of
the mill, to conduct the juice to the Ril-
teras over the pan so that it is not nee.
essary TO haLdle it until it is passed into
the evaporator, where the Juice is concen.
trated to Is Beaum., it being then thor.
oughly defeated. Then you pass the
juice, hot, through three tub flterers, set
directly over each other, each being of
this. ts.asbape: three feet deep, three feet
square at the top and two at the bottom,
perforated bottoms, with flannel over the
bottom, on bars. Then FIJI with bone
black, or animal coal; these filters 40
placed that you can turn the cock and
run into the last concentrating pan. Then
drive the fire till the saccharometer indi.
Gates 40 Beaum.. hot. Then run it off
into yonr large hat cooler. That will hold
the iabors of the day Do no, have tn,
syrup more than two inches deep in the
cooler, when hot, at time, lest /, should
sco-ch, for there is more danger here than
over hot fire, for the hurry and commo.
tEon over the fire gives it no time to hurn.
As TO THE BorlryG.-When YOU haze
the sap in the pan, put brisk fire to it.
and raise the green scum, and that will
generally rise to the surface about boilin,
heat Then turn off the fire ov dampen.
ing or otherwise, and draw off the Juice
after ten minutes sitting, having the cock
fixed that It will leave al! the sadimon, q,
the bottom. Then put The strongest FIRE
you can make, to concentrate the iuice 10
about 30 Beautn. Then not quite so brisk
a fire, but be a little more moderate. and
hold 1t in the pan till you have brought it
TO weigh 40 Beaum, hot so if YOU Judge
BY the eye you will see yielding shor, puff
escape-so ifby holding up, holding your
skinner dipped fresh into the boiling
syrup, it will drop shor. and heavy. Then
the syrup is done, and ready to run into
cooler. Any experienced eve can tell
at once when the syrup or sugar is done.
Allowance can be made IN tho ero,. ;rs,,,
ment when the weather is h., =, ooiI b.
day or night. You need worn, -,on,
say % degrees. TO perr.c, an, m,s,s- ,h,
-ranu,a,i,n nt s.,,a- 49,.
any other until it leaves the pan.
FTAPoHATlSG PASS AND CbARlYYIxG.--
II you use Cook 5 Hvanorator, it clarifies
and makes the syrup and sugar without
III" aid Of another pan, o7 the assistance
OF any chemical agents. and thew are nro
terabIe for small business 70 anv other
pan WIKI which am aconaintei. bat thew
VIII only answer for small business
But if you use a pan of this STYLE fvon
will need two} it should be - feet LONG
the width of sheet iron, . inches 81 #
at the top, and made far;ng, with tbrse
divisions, set upon a continuous h-;c!,
arch, Is inches wide, letting the fire h,g
the bottom Of the pan close. You can
make loo gallons at least, Of good syrup,
with ! cord Of wood. But for the nan
!"u heeu ce'ecating pan That is to
'a"e your strained sap and clarity it as
pe'ore "escrioed. Then use the long pan.
ine carrying pan Will keep the long pan
"' WORK
But if you want a very nice syrun, VI,
must run the clarified san. hot, dirsct into
Your filters; saw a tank of this d.s.r;,-
ton: I feet high, 4 feet in d;smetsr and
the perforated bottom l2 iprbas fr,r, ,hs,
bottom of the tank. with a cocL - ,,r,
the juice into the nan U,o, ,b. r.-c,r.
ated bottom place bar, and o, ,bsm mn,
flannel cloth to keen the 5,s, or o,.,
from mixing with the ;uice. Now mn, !,
8 feet of animal char,oal, Or hons h,aoL
Then spread cloth upon the ton Of the
coal, and put . fee. of wood eosl aho,,
as fine "a a Lar,al of oo,, ,al