The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1865-10-07

49,
out alteration.
The highly fermentable property of the juice
under the influence Of the %globules and Of the
cOagulable aIbuninOus substance by heat, on one
side and on the other, the possibility of elimin-
ating these bodies az the anne time that all the
organic debris By means of rapid boiling. done at
once. and followed by filtration in q manner 70
obtain q limpid liquor, are the facts necessary to
announce and make their Importance fully
com pretended These facts must form the basis
of q new process in our sugar industry, and with
out a single doubt viii lead TO most satisfactory
results.
In the ordinary practice of our mills, as they
are now arranged, this process would have three
advantages
Ist. To avoid all immediate fermentation of the
juice and be able % preserve it at least one day
without trace Of fermentation.
u. To diminish the formation of uncrystalliz-
able sugar.
Sd. 20 operate upon a limpid liquid which,
concentrated, preserves all its first purity and
transparency.
! feel the Importance of adding a few more
words in order 10 make these two last advantages
better understood. The globulary and albumin
Gus substances contributing SO essentially 70 de-
velope the acidity Of the juice, are the principal
causes of transformation into glucose sugar.
When these are eliminated, il Is in effect easy 70
ascertain that this acidity is augmented only
very feebly by the action of the heat, and there
always remains -uch less than there would have
been N the contrary case. On the other hand,
IL must be remembered, the means we possess TO
effect defecation and clean the juice of the i'm
purities it contains, and of those produced during
evaporation, are. whatever may be the care en-
ployed. insufficient to recleanse (r0pproprier)
completely the liquid which, arriving 10 the state
of sirop, contains still an enormous quantity Of
particles, formed principally of fragments of very
fine ores fenuS) albuminous matter and coagu-
lated granules. On account Of the feeble specific
gravity of these particles, they are separated with
difficulty from the (cIairce) clarifying substance
By rep0se. and are found. for the most part,
mixed and adhering TO the grains of sugar OBJ
tanned, of which the quality Is always thus more
or less altered. During the work, they are also
often the starting point OF the crystals com
mencing 70 form. and 10 which they afterwards
communicate 4 dull brown color, which, being
inherent in the constitution of the crystal,
cannot be separated By washing in the c~entrifu-
gal. The presence of any considerable quantity
of these corpuscles explain perfectly the difficulty
We experience in Obtaining q white, brilliant
sugar when the cldlroe is introduced too soon
into the clarifer and has not undergone sufficient
cleaning in the open air. This is an example of
the triple effect which takes place in the appara-
tbs containing the juice after the incomplete def
ecation 1t undergoes.
The process which might be based upon the
particularities l have made known, could be, l
think, easily applied to all our sugar factories
but it would be above all u powerful assistance,
u AIS n j lIGC ACN ~ IL law anu III
nish, for reasons | have explained, a beautiful
quality of sugar, which cannot be done now with
our ordinary methods. in which our colonial
sugar industry is obliged to maintain itself. (and
TO which ordinary methods home legislation con-
fines them, since the colonists are not allowed TO
manufacture refined sugar.) The application of
this process requires only a few filters, in form
OF boats. QacS.) provided with a series OF wire
gauze. fastened upon movable frames, termi-
mated by a perforated plate covered with one or
~.-- -@Ea- e la--zl 80 ar--- 10 Ill
receives afterwards the quantity of lime required
by the quality Of sugar u be made. Ii should
then be rapidly raised to the boiling point, and
Immediately after thrown into the filters, dis
posed IN such q manner as 10 permit Z prompt
and complete filtration.
DESSIIY.-Ihe density OF juice being one of
the qualities most easy to test. and owing prin-
cipally TO the quantity Of sugar it contains. has,
from the first. attracted the attention of planters,
who have at this day no other recourse of obser-
walton 10 determine the saccharine richness Of
canes. But the coarse and defective instruments
employed here for this purpose, render the test
more often Illusory than otherwise. Then. the
error is still more augmented by the conditions
in which these observations are made. Without
taking into account temperature and aeration of
the juice and the organic debris of the liquid
which it NAV hold in suspension, 4 mall glass
instrument Is introduced, which generally has no
other form of areometer than the name. and il Is
after the indications obtained in this manner
that the sacchaTine richness of the canes is
learned after passing the mill. However, the
density of juice, which has been determined
with some care, furnishes valuable information,
which, compared from month TO month and
year 20 year, becomes very useful in estimating
the results obtained in the same conditions. and
sometimes even gives at the first trial an idea,
sufficiently precise, of the final result. But. in
order TO obtain this end. it Is indispensable 10
conform 10 certain conditions, which, happily,
are easily realized. The first is to test always at
the same temperature, say % centigrade, to
which it is always easy to bring the juice. for
the mean temperature OF the first months Of the
cutting is % C. and the other months p : c."
Second, employ q correct instrument, whatever
may be the principle of graduation. The ordi-
nary areometers OF Beaume have too great a
number of principal divisions on 4 relatively too
short rod. TO be employed with exactness with
cane juice, which generally ranges during cut
ting season from s : 10 l2o. In order to OBJ
viate this Inconvenience. and give at the same
time more precision 10 this species OF experiment.
i have constructed an areometer with Z long rod,
(tige) perfectly round, graduated only from s.
to - : and each Il of these principal divisions is
divided into tenths, and with this instrument the
density can be asrertained with accuracy 70 a
tenth of q degree. But, in order that the indi-
cations furnished by the reomete may be really
useful TO the planter, il is necessary that this in
strument give approximately the proportion of
sugar contained in the juice as well as its density.
Different methods have been proposed 10 effect
this, all based upon the proportion of sugar a
certain weight of distilled water contains at a
certain temperature, and are all defective. be-
cause a solution of crystallizable sugar varies
only according to the saccharine matter il con-
tains. and cannot be compared to juice. into
which enters, sometimes, very large quantities of
other matter than crystallizable sugar. and these
bodies themselves undergo great variations, ac-
cOrliny TO the different areOmetric DEGREES IN